Way Too Sinful Caramel Crunch Bars

Indulge in the ultimate dessert decadence with these irresistible Way Too Sinful Caramel Crunch Bars! Featuring a buttery pretzel-studded shortbread crust, a luscious homemade caramel filling, and a velvety chocolate topping, these layered bars are the perfect combination of sweet, salty, and crunchy. A sprinkle of flaky sea salt takes them to gourmet levels, creating a tantalizing balance of flavors in every bite. Easy to prepare and perfect for a party platter or a treat-yourself moment, this recipe transforms simple pantry staples like sweetened condensed milk, chocolate chips, and brown sugar into a dessert you won't forget. Whether you're a caramel lover or a chocolate fanatic, these caramel crunch bars are guaranteed to steal the show!

Nutriscore Rating: 36/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 16

Ingredients

• 1 cup butter
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup crushed pretzels
• 1 can (14 oz) sweetened condensed milk
• 2 tablespoons light corn syrup
• 1.5 cups semi-sweet chocolate chips
• 2 tablespoons heavy cream
• 0.5 teaspoons flaky sea salt (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.

Step 2

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract.

Step 3

Gradually mix in the all-purpose flour until a soft dough forms.

Step 4

Fold in the crushed pretzels until evenly incorporated. Press the dough into the prepared baking dish to form an even layer.

Step 5

Bake the base for 12-15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 6

While the base cools, prepare the caramel filling. In a medium saucepan over medium heat, combine the sweetened condensed milk and light corn syrup.

Step 7

Stir continuously for 8-10 minutes, until the caramel thickens and turns a light golden brown. Be careful to avoid burning.

Step 8

Pour the caramel over the baked crust, spreading it evenly with a spatula. Let it sit for a few minutes to firm up slightly.

Step 9

In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each interval, until smooth and melted.

Step 10

Pour the melted chocolate over the caramel layer and spread it evenly with an offset spatula.

Step 11

Sprinkle flaky sea salt (if using) evenly over the top for a delicious sweet-and-salty contrast.

Step 12

Refrigerate the bars for at least 2 hours, or until completely set.

Step 13

Once set, remove the bars from the baking dish using the parchment paper overhang. Cut into 16 squares and serve.

Step 14

Store in an airtight container in the refrigerator for up to 1 week. Allow the bars to come to room temperature before serving for best flavor and texture.

Nutrition Facts

Serving size	(1489.9g)

Amount per serving	% Daily Value*
Calories	6336.0

Total Fat 304.0g	0%
Saturated Fat 173.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 691.4mg	0%
Sodium 4963.4mg	0%
Total Carbohydrate 855.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 526.1g
Protein 85.1g	0%

Vitamin D 67.6IU	0%
Calcium 1378.7mg	0%
Iron 24.2mg	0%
Potassium 2192.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 5.2%

Carbs: 52.7%