Remove pan from heat and whisk in butter until melted, then add a couple pinches of salt and cream, whisking until combined. I can’t picture what you mean: Lay out wax or parchment paper, using a spoon, drizzle a little on the paper and smooth it out a little with the back of the spoon like you are painting a circle. Dollop the rest of the caramel on top of the brownies and swirl it into the batter with a knife or toothpick. Just an FYI, the first time I accidentally let the caramel cook to hard crack and I honestly liked how they turned out better! When the mixture has caramelized, pour it evenly over the pretzels, strafing it back and forth down the length of the sheet.

So, got creative with the caramel by subbing whole milk for half the heavy cream, and…wait for it…sour cream for the other half. I can already hear my sighs from when Deb posts all the successful pics of those delighted bakers on IG stories. Calories: 342 kcal | Carbohydrates: 41 g | Protein: 2 g | Fat: 21 g | Saturated Fat: 13 g | Cholesterol: 28 mg | Sodium: 303 mg | Potassium: 105 mg | Fiber: 2 g | Sugar: 32 g | Vitamin A: 325 IU | Calcium: 17 mg | Iron: 1 mg If you like this, check out more of my Rocky Road recipes!

Do not let boil (if you do or it gets very hot, cool the mixture down in the fridge/freezer for 5 minutes before adding the remaining ingredients). This salted caramel chocolate pretzel bark has been so popular in my home since I first made it that I have had to make two more batches. I think I finally settled on the David Liebowitz recipe where you mix the salted caramel with cream cheese before swirling it in, but that would overpower the more delicate blondie flavour.

Start by making the caramel first so it has time to cool and set up a bit before pouring it over the bark.

Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. Finally, used a small bag of original style Pretzel Crisps from Snack Factory for the thin pretzels mentioned.

Drizzle the remaining melted chocolate over the top of the bark with a spoon or by transferring it to a plastic bag and snipping off one corner and piping it on. I love your salted caramel brownies and make them regularly but the one thing that flummoxes me every time is prying them off the greased parchment paper.

I used this same method for my pumpkin cookies and I now do it whenever I bake any cookies…because it works. I have had super luck with most of the recipes I’ve found here, so I just wanted to leave an honest opinion on this one. I thought I had overcooked it during the 3-minute post-butter-and-cream phase: when I pulled it out out the freezer to cut it, it was at hard crack stage.

I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. I've made brownies stuffed with Oreos, and stuffed sprinkle brownies, and now I'm stuffing them with crunchy pretzels! They are normally only held in Sydney, but have just opened up one class per month in Fitzroy (Melbourne) for the rest of this year. slightly different heating method as with the syrup you sustain higher heat) I love the combination for a blondie and will def make again.I can’t think of any other reason that a reader of a free blog would have expectations such as yours for how Deb (a stranger to you, most likely) uses her time and her blog. While brownies are pretty easy to make and tough to mess up, there are a few tips to ensure you make the best salted caramel pretzel brownies ever. Each bite is slightly crisp on the edges but soft and gooey in the center…with just a little pretzelly crunch. The pretzels will lose their crunch a bit after a couple of days but the brownies still taste delicious! I make the basic blondies all the time with toffee bits + chocolate chips, but wanted to try this combo of mix-ins.