Ingredients:

  • 2 ½ cups (225g) hard pretzels, crushed into fine crumbs
  • ¾ cup (170g) unsalted butter, melted
  • 3 tbsp (38g) light brown sugar, packed
  • ¼ tsp fine sea salt
  • 14 oz (397g) soft caramel candies, unwrapped
  • 3 tbsp (45ml) heavy whipping cream
  • 1 tsp pure vanilla extract
  • 1 pinch flaky sea salt
  • 2 cups (340g) semi-sweet dark chocolate chips
  • 1 tbsp (15ml) neutral oil
  • 1 tsp flaky sea salt, for garnish

Instructions:

  1. Pulse the pretzels in a food processor until they resemble coarse sand. In a medium bowl, combine the pretzel crumbs, melted butter, and brown sugar. Mix until well incorporated.
  2. Press the mixture firmly into the bottom of a parchment-lined 8x8 inch square baking pan. Use the bottom of a flat measuring cup to pack it down tightly. Freeze for 10 minutes to set the base.
  3. In a heavy-bottomed saucepan over low heat, combine the soft caramel candies and heavy whipping cream. Stir constantly until the mixture is mahogany-colored and completely fluid. Stir in the vanilla extract.
  4. Pour the molten caramel over the chilled pretzel base, spreading it evenly to the edges with an offset spatula. Sprinkle a pinch of flaky sea salt over the wet caramel layer.
  5. In a microwave-safe glass bowl, combine the chocolate chips and neutral oil. Heat in 30-second bursts, stirring in between, until completely smooth. Pour the chocolate over the caramel layer.
  6. Sprinkle 1 tsp of flaky sea salt over the top. Chill in the refrigerator for at least 2 hours until the layers are firm. Lift the parchment paper to remove from the pan and slice into 16 bars using a sharp knife.