Chocolate Caramel Coffee Pretzel Bars Are Perfectly Sweet & Salty

Alexa Prendergast
·2 min read

Yields: 24

Prep Time: 20 mins

Total Time: 1 hour

Ingredients

  • Cooking spray

  • 1 1/2 c.

    (3 sticks) unsalted butter, softened, divided

  • 1 1/2 c.

    (320 g.) packed dark brown sugar, divided

  • 3 1/4 tsp.

    espresso powder or instant coffee granules, divided

  • 1

    large egg yolk

  • 1 1/2 c.

    (180 g.) all-purpose flour

  • 1 tsp.

    kosher salt, divided

  • 2 1/2 c.

    (6 oz.) pretzels, coarsely chopped or lightly crushed in a plastic bag

  • 1 tsp.

    pure vanilla extract

  • 1

    (14-oz.) can sweetened condensed milk

  • 3 tbsp.

    honey

  • 1 1/4 c.

    (8 0z.) semisweet chocolate chips

  • 1 tsp.

    neutral oil

  • Flaky sea salt

Directions

  1. Arrange a rack in center of oven; preheat to 350°. Line a 13" x 9" baking pan with 2 sheets of overlapping parchment, leaving an overhang on all sides. Grease parchment with cooking spray.

  2. In a large bowl, using a handheld mixer on medium-high speed, beat 1 c. butter, 3/4 c. (160 g.) brown sugar, and 1 1/4 tsp. espresso powder until smooth and creamy, 1 to 2 minutes. Beat in egg yolk until just combined. Add all-purpose flour and 1/2 tsp. kosher salt and beat on medium-low speed until just combined.

  3. Transfer mixture to prepared pan, pat down in an even layer, and refrigerate until firm, 5 to 10 minutes.

  4. Sprinkle pretzels over, then gently press into dough. Bake shortbread until lightly golden brown around the edges, about 22 minutes. Let cool slightly.

  5. Meanwhile, in a small bowl, combine vanilla and remaining 2 tsp. espresso powder. In a large, heavy pot over medium heat, cook milk, honey, and remaining 1/2 c. butter, 3/4 c. (160 g.) brown sugar, and 1/2 tsp. kosher salt, stirring constantly and scraping bottom and sides of pot, until a candy or instant-read thermometer registers 230° and mixture is very thick, homogenous, a bit darker in color, and beginning to pull away from sides and bottom of pot, 3 to 5 minutes.

  6. Immediately remove from heat and whisk in espresso mixture until combined. Pour over shortbread, smooth in an even layer, and let cool. Refrigerate until caramel is firm to the touch, about 15 minutes.

  7. Meanwhile, in a medium heatproof bowl, microwave chips and oil in 20-second increments, stirring between each, until melted and smooth, about 1 minute total.

  8. Pour chips mixture over cooled caramel and spread in an even layer. Sprinkle with sea salt and continue to refrigerate until firm, 20 to 30 minutes.

  9. Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares.

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