Chocolate Caramel Squares
These decadent treats combine a crust made with butter and salted pretzel crumbs, a creamy homemade caramel layer, all topped with smooth milk chocolate. They can be cut into larger squares for a dessert serving or smaller squares for a sweet treat.
Equipment
- 8 inch square baking pan
- Food Processor
- saucepan
Ingredients
- ⅔ cups plus 3/4 cups softened butter
- 1 ½ cups pretzel crumbs about 1/2 bag pretzels ground in food processor
- 4 tablespoons plus 1/2 cup packed brown sugar
- 3 tablespoons corn syrup
- 14 ounce can sweetened condensed milk 1 1/4 cups
- 7 ounces milk chocolate
Instructions
- Preheat oven to 350 degrees and line an 8 inch square pan with parchment so it extends up over the edges
- Using a food processor, grind pretzels into fine crumbs. Remove crumbs from the food processor and measure 1 1/2 cups of crumbs. Discard or store the rest in an air tight container.
- Pour the measured crumbs back into the food processor and add 2/3 cup butter and brown sugar. Process until well combined. Pour crumbs into prepared baking pan and press down firmly. Bake for 10-12 minutes or until set and just golden. Remove from oven and set aside.
- In a saucepan combine the remaining 3/4 cup butter, 1/2 cup packed brown sugar, corn syrup and sweetened condensed milk. Heat on medium-low until sugar and butter is melted. Increase the heat and bring just to a boil while stirring constantly. Turn the heat to simmer and continue to stir and simmer for 8 mintues, until thickened somewhat. DO NOT STOP STIRRING.
- Remove from heat and pour over prepared crust. Refrigerate until set. About 4 hours.
- Melt chocolate over double boiler, allow to cool slightly and the carefully spread over caramel layer using an off-set spatula. Return to refrigerator until chocolate is set.
- Cut into squares with a sharp knife dipped in warm water.
- Store in the refrigerator up to 5 days or freeze for up to 2 months
Notes
It is very important that you do not stop stirring the caramel mixture as it cooks to prevent the sugar from seizing up. I find a heatproof spatula best as you can continuosly be scraping the bottom and sides to ensure it is always evenly mixed.
I often make this a day ahead and refrigerate overnight to allow the caramel to completely set and firm up.
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