Pretzel Crusted Caramel Brownies

Cararmel Brownies

This weekend we have family coming into town for my daughter’s First Communion. Now, you know when my family gets together it means that I need to get my baking hat on and whip up some great desserts. I’ve already had some requests for the Pumpkin Crunch Cake and the Strawberry Cake (which I plan to make in the shape of a cross for the main cake!) but I thought we needed some type of bars, brownies or cookies that were a little easier to eat as well.

I asked around to which dessert they wanted me to make and it was a tie between the Twix Brownies from last week and my famous Ultimate Pretzel Crusted Peanut Butter Cookie Candy Brownie Bars. Even though everyone loves the pretzel crust, one of the grandmas isn’t a fan of peanut butter so I decided against the Ultimate bars. That gave me an idea though. I would somewhat combine the Twix Brownies and the Ultimate Bars to make a new dessert. The pretzel and brownie would stay and the candy and cookies would come out and I’d add caramel and a chocolate topping. Hmmm…getting hungry yet.

Last night I whipped these babies up and let me tell you – perfection!! So good and exactly the type of dessert I was looking to make for the weekend festivities.

Ingredients:

Pretzelbrownies_ingredientsCrust Layer

2 ½ cups crushed butter pretzels
1 cup melted butter
5 tbsp sugar

Brownie Layer
1 box of brownie mix (family-size)
Ingredients called for in directions on back of box (eggs, water, oil)
1/4 cup hot fudge ice cream topping

Caramel Layer
16 oz Jar of  Mrs. Richardson’s Butterscotch Caramel

Chocolate Topping
1 (11.5 oz.) bag semi-sweet chocolate chips
1/4 cup heavy cream

1/2 cup mini chocolate chips (optional)

Preparation:

1. Pretzel Crust – Preheat the oven to 350 degrees. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set pan aside.

Pretzel Crust

2. Brownie Layer - Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of pretzel crust. Bake at 350 degree for 35-40 minutes. You don’t want the brownies to be completely raw but you don’t want to overcook them either. At the 35 minute mark, you need to start watching them carefully. Remove from oven and cool your brownies completely.

3. Caramel Layer - While the brownies are cooling, you can make your own caramel sauce or just use the jar stuff. Honestly, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess!

4. Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.

Pretzel Caramel Brownies

 

5. Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream in a small sauce pan on the stove to a low boil while stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.

6. Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly. Sprinkle mini chocolate chips on top for garnish.

Caramel Brownies

7. Let the chocolate set and then cut into squares and enjoy!

Caramel Brownies

Caramel Brownies

Caramel Brownies

Caramel Brownies

Pretzel Crusted Caramel Brownies
 
Author:
Recipe type: Dessert
Serves: 20
Ingredients
Crust Layer
  • 2 ½ cups crushed butter pretzels
  • 1 cup melted butter
  • 5 tbsp sugar
Brownie Layer
  • 1 box of brownie mix (family-size)
  • Ingredients called for in directions on back of box (eggs, water, oil)
  • ¼ cup hot fudge ice cream topping
Caramel Layer
  • 16 oz Jar of Mrs. Richardson’s Butterscotch Caramel
Chocolate Topping
  • 1 (11.5 oz.) bag semi-sweet chocolate chips
  • ¼ cup heavy cream
  • ½ cup mini chocolate chips (optional)
Instructions
  1. Pretzel Crust - Preheat the oven to 350 degrees. Crush the pretzels in a food processor or however you like to crush pretzels. Any kind of pretzels will do but I recommend using crushed butter pretzels (you find them next to the regular pretzels and they are literally called “Synder Butter Pretzels”) for the recipe. I also recommend not crushing the pretzels to dust but keep some small pieces to keep the crust crunchy. Mix the melted butter (melt in microwave), sugar and pretzel crumbs. Press into lightly greased 13×9 pan. Set pan aside.
  2. Brownie Layer - Prepare brownie batter as directed on the back of the box, mixing ¼ cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of pretzel crust. Bake at 350 degree for 35-40 minutes. You don't want the brownies to be completely raw but you don't want to overcook them either. At the 35 minute mark, you need to start watching them carefully. Remove from oven and cool your brownies completely.
  3. Caramel Layer - While the brownies are cooling, you can make your own caramel sauce or just use the jar stuff. Honestly, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess.
  4. Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.
  5. Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream in a small sauce pan on the stove to a low boil while stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.
  6. Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly. Sprinkle mini chocolate chips on top for garnish.

 

Comments

  1. Shannon says

    I made this yesterday! However, my family does not really like pretzel crust, so I changed it to a graham cracker crust! It is so yummy! I’m sure it’s good with the pretzel crust too, but you bake what they want, right? :-) Thanks for the awesome recipe!

  2. Stacie says

    Sounds yummy…I think I might need to figure out somewhere to put peanut butter in there too!! I love pretzels, peanut butter and chocolate!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: