Not only is this recipe reasonably simple it is also a crowd pleaser! afternoon coffee or a family get together? everyone will enjoy a slice or two… or three…
Ingridients
Caramel Sauce
- 1cup (200g) white sugar
- 90gunsalted butter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream
Salted Caramel Bars
- 350grams semi-sweet chocolate chips
- 230grams salted pretzels
- 320grams caramel bits
Instructions
Caramel Sauce
- Heat 1 cup of white sugar in a medium saucepan over medium heat, stirring constantly with a heat resistant rubber spatula or a wooden spoon.
- The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
- When the sugar is completely melted, add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stirring the butter into the caramel until it is completely melted, about 2 minutes.
- Very slowly, add in the heavy cream. Since the cream is colder than the caramel, the mixture will bubble and/or splatter once added.
- Allow the mixture to boil for 1 minute. It will rise in the pot as it boils.
- Remove from heat. Allow to cool completely before using it.
Handy Hint:
The caramel can be stored for up to 2 weeks in the refrigerator. keep sealed tightly and warm the caramel up for a few seconds before using it in a recipe.
Salted Caramel Bars
- Line a large baking tray with baking paper.
- Melt 220grams of the chocolate chips in the microwave (on low heat, stirring every 15 seconds) until nice and runny.
- Spread the chocolate evenly over the baking paper. straight away evenly add the pretzels over the top (it’s ok if they overlap) and gently press them into the chocolate.
- Drizzle the caramel sauce over the top of all of the pretzels.
- Melt the remaining chocolate the same as the first lot and drizzle over the caramel. Sprinkle with sea salt.
- Refrigerate until hardened.
- Cut or tear into pieces, and enjoy
