Ingredients
Scale
- 3 cups mini pretzels (about 6 ounces), lightly crushed
- 1 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/2 cup honey or light corn syrup
- 1/2 teaspoon sea salt, plus extra for sprinkling
- 1 1/2 cups sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips or chopped white chocolate
- Optional: 1/2 cup chopped toasted pecans or almonds for extra crunch
Substitution tips: If you prefer a vegan version, swap butter with coconut oil and use a dairy-free sweetened condensed milk alternative. For a richer caramel, you can use dark brown sugar, and feel free to swap white chocolate for milk or dark chocolate chips if you prefer a less sweet finish.
Instructions
- Line a 9×13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
- In a large bowl, gently toss the crushed pretzels with melted butter until well coated. Press this mixture firmly into the bottom of your prepared pan to form an even crust. I always press with the back of a measuring cup to ensure a compact base—this helps the bars hold together beautifully.
- In a medium saucepan over medium heat, combine brown sugar, honey (or corn syrup), and sweetened condensed milk. Stir constantly until the mixture comes to a gentle boil, then reduce heat and simmer for 3-4 minutes until thickened and caramel-like. Be patient here; the caramel should thicken without burning.
- Remove the saucepan from heat and stir in vanilla extract and 1/2 teaspoon sea salt. I remember learning this step in a small trattoria kitchen in Sicily—how a pinch of salt can elevate caramel to something unforgettable.
- Pour the warm caramel evenly over the pretzel crust, spreading it gently with a spatula. If you’re adding nuts, sprinkle them over the caramel layer at this stage.
- Sprinkle the white chocolate chips evenly over the hot caramel. Let them sit for about 5 minutes until they soften, then spread the melted chocolate into a smooth layer using an offset spatula or the back of a spoon. This step always reminds me of Nonna Rosa’s patience while working with chocolate, making sure every layer was just right.
- Finish with a light sprinkle of flaky sea salt on top for that perfect salty-sweet contrast.
- Refrigerate the bars for at least 2 hours, or until fully set. I like to make these the night before a family gathering so they’re perfectly firm and easy to slice.
- Use the parchment overhang to lift the bars out of the pan. Cut into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
