Ingredients
Equipment
Method
- Line a 9x13-inch baking dish with parchment paper, leaving overhang on the sides.
- In a saucepan over medium heat, combine melted butter, brown sugar, and heavy cream. Bring to a gentle boil, whisking constantly.
- Cook for 4-5 minutes until mixture thickens slightly and coats the back of a spoon.
- Remove from heat and stir in vanilla bean paste and 1 teaspoon sea salt. Let cool for 5 minutes.
- Spread half of the crushed pretzels evenly in the prepared pan.
- Pour the caramel mixture over the pretzels.
- Sprinkle remaining pretzels on top and gently press them into the caramel.
- In a microwave-safe bowl, combine chocolate chips and coconut oil. Melt together until smooth.
- Pour melted chocolate over the pretzel-caramel layers.
- Sprinkle with remaining ½ teaspoon sea salt.
- Allow to set completely before cutting into bars.
Notes
Store bars in an airtight container. For variations, try using milk or dark chocolate instead of semi-sweet, or substitute graham crackers for pretzels. The caramel can be enhanced with a tablespoon of bourbon for an adult version. Coconut cream can replace heavy cream for a dairy-free option. The bars keep well for several days at room temperature.