This is a variation on a chocolate caramel bar that my Grandmother made every year as a part of our annual holiday baking spree. She made her version with nuts, but I like the pretzel version better. I’m pretty sure my Grandmother never ate a pretzel. She didn’t eat much that she didn’t make herself. She must have bought crackers, though I’m struggling to remember seeing them. She certainly never bought store made bread. Really the only thing she made that came out of a box was Jello, and I’ve forgiven her that. Even the best of us have our flaws. Kisses to Grandma Sofia, I miss her so.
Chocolate Caramel Pretzel Bars (2 ½ dozen bars)
- 2 1/3 cups all-purpose flour
- 2 cups old fashioned oats
- 1 cup packed brown sugar
- 1 teaspoon soda
- 1/4 teaspoon salt
- 1 cup butter, melted
- 2 cups semi-sweet chocolate chips
- 1 ½ cups salted pretzels, chopped (I use the small pretzel sticks or small thin knots)
- 1 cup caramel ice cream topping
Preheat oven to 350 degrees.
Combine 2 cups of the flour (NOT all of the flour – you’ll have 1/3 cup left which you’ll use in a minute) with the oats, brown sugar, baking soda and salt in a large bowl. Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb mixture; press remaining mixture onto bottom of un-greased 13×9-inch baking pan.
Bake for 15 minutes or until lightly browned. Remove from oven. Sprinkle with morsels and pretzels.
Combine caramel topping and remaining 1/3 cup flour in small bowl; drizzle over chocolate/pretzel layer. Sprinkle with reserved crumb mixture.
Bake for 20-25 minutes or until lightly browned. Cool completely in pan on a wire rack. I score my bars while they are still a little warm and then chill them in the fridge. If you refrigerate them without scoring them first you’ll need to use a jackhammer to cut them. I used to own a jackhammer, but I sold it on ebay last week.