Chocolate Caramel Pretzel Shortbread Bars
An updated take on turtle bars, these feature a salty pretzel shortbread base that is topped with pecans, a layer of salted caramel, and a layer of melted chocolate.
Yield: 16-24 bars
For the crust
  • 8 oz pretzels
  • ¼ cup sugar
  • 8 tbsp unsalted butter, melted
  • 4 oz pecans, roughly chopped
For the caramel
  • 10 tbsp unsalted butter
  • ⅔ cup heavy cream
  • ⅔ cup packed dark brown sugar
  • ¾ tsp kosher salt
For the topping
  • 8 oz semisweet or bittersweet chocolate, chopped
  • 24 pretzels
  1. Heat oven to 350F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on all sides. Set aside.
  2. Combine the pretzels and sugar in the bowl of a food processor. Pulse until the pretzels are broken down to fine crumbs. Add in the melted butter and run the processor until the mixture is well combined. Pour into the prepared pan and press the crust down into an even layer. Bake until fragrant and the edges are starting to brown, about 17 minutes. Sprinkle with the chopped pecans and set aside to cool.
  3. To prepare the caramel, combine the butter, cream, brown sugar, and salt in a medium saucepan. Heat until the butter melts and everything is well combined, stirring constantly. Turn the heat to medium-high and bring to a simmer. Once simmering, cook for 2 minutes. Pour the caramel over the pecans and the prepared crust. Place in the oven and bake for 13-15 minutes, or until the caramel has darkened slightly. Transfer to a baking rack to cool.
  4. Once the bars have cooled slightly, melt the chocolate over a double boiler or in the microwave. Allow to cool for a few minutes, then pour over the caramel and spread into an even layer. Top with the pretzels and cool to room temperature. Place in the refrigerator and allow to cool completely, about 30-60 minutes. Cut into squares and serve.
Recipe from The New York Times
Recipe by Joanne Eats Well With Others at