Made these yesterday and let me tell you, I am MOST DEFINITELY beloved in my office today. The caramel took two tries–I don’t have a working thermometer at the moment, and I burned the first batch during the initial sugar-melting stage, but the second batch turned out great and was a huge hit. Also I only had salted butter and it was fine, although I lean pretty heavily on the salty/sweet combo flavors. August 26, 2019

Break the bark into small pieces. I find that it is better to chop everything with a sharp knife on a cutting board because the end result will look a lot cleaned and we love that right!? A little salted caramel, some crunch & a little more salt with that ice cream. It’s sooooooooo good. This looks scrumptious and I can’t wait to try it out. Do the pretzels remain crunchy after baking? I’m sure the ones on top do, but any that get covered in batter I’m concerned might get soggy. August 20, 2019 First make the base. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth. Mix in the flour and salt until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed. Firmly press the mixture into the base of the tin and press the pretzels on top. Bake for 20–25 minutes until pale golden on top. Remove from the oven and set aside while you make the caramel. Line a cookie sheet with parchment paper, Melt 8 ounces of chocolate whether on the stove or in the microwave, on low, stirring frequently, when melted and smooth, spread into a "rectangle shape" on prepared pan.But my favorite part? These are just perfectly crisp on the edges, but soft and gooey in the center. The best kind of cookie. I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season. It’s cheesy, but they do only come once a year! These look delicious! 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. Seems like no amount of oil will help so I’m open to any ideas! August 21, 2019 I made these yesterday and I had issues with the caramel being hard, it also didn’t make as much as pictured..I think my biggest issue with these was that the pretzels got soggy. I’ll try making them again but, I’ll use the caramel recipe from Deb’s caramel brownie recipe because I’ve made it before and it’s great August 23, 2019 I made these last night….. so good. Instead of using all dark choc chips I used half dark and half white. I might even go all white choc next time – something about the creamy vanilla-eyness really complements the blondie. These look AMAZING and I can’t wait to make them for my knitting group – pity half of them are avoiding carbs and sugar. Just leaves more for the rest of us. August 21, 2019

A Millionaires Shortbread recipe with a twist, consisting of a buttery shortbread base, indulgent salted caramel topped with melted chocolate and salted pretzels. This recipe shows how to make salted caramel from scratch for the ultimate crowd pleaser recipe, satisfying both sweet and salty fans. Add a little sprinkle of sea salt on top and let it set for a few hours at room temperature for 30 minutes or so in the fridge. I need these now!! I just bought a bag of chocolate chunks and now I know exactly what I’ll be using them for. These blondies look amazing and I love how simple they are to make. August 27, 2019I made Martha Stewart’s Turtle Brownies recently and they also included a homemade caramel. Through this experience, I learned to stop cooking the sugar before it gets to the “deep copper color” because it does continue to cook even after it is removed from the stove (the pan is still very hot). When I let it go to the color suggested, it burned and was bitter. So just my two bits, stop sooner (to just turning golden) and it will turn out just like you want it. Burnt caramel is a very sad thing! August 20, 2019 Made these for dessert tonight. THEY WERE AMAZING. They look beautiful and they were really easy. The only difference I had was the first step definitely took longer than 4 minutes. Maybe because I was using an electric cooktop stove?? Prep time: 45 minutes. Bake time: 20-25 minutes. Set time: 3 hours. Lasts: 1+ week, in a fridge or at room temperature. First make the base. Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth. Mix in the flour and salt until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed. Firmly pressing the mixture into the base of the tin and press the pretzels on top. Bake for 20-25 minutes until pale golden on top. Remove from the oven and set aside while you make the caramel.

In response to another commenter who took their blondies out of the oven after 25 mins to find they looked exactly the same as when they went in – mine still looked raw after 25 mins, but weirdly after another 5 minutes they were done! They seem to bake from the bottom up, if that makes sense. I used those little round caramel bits from Kraft. A handful? Somewhere between 1/4 and 1/3 cup, with some sprinkled on top. I bought them as insurance in case my own caramel didn’t turn out…it did, but I left it in the freezer too long and couldn’t be sure the texture was right. So now I have to eat it :) Oh darn. August 22, 2019 What about toasted nuts? The choc chips give nice texture, so I’d wager a good sub would be some toasted pecans or almonds. That is if you truly don’t like chocolate of any ilk. :) March 23, 2020 These are very addicting!!! Thank you! I will try not to eat them all. I have a stoneware cooky sheet. I put the pretzels on the sheet, one at a time, then placed one Brach’s caramel on each, put them in the oven at a low temperature then dropped two chocolate chips (milk chocolate ) on each when the caramels were melted and still soft. I was probably too stingy with the chocolate! Allina all, very good and if I can stop eating them, they will be feat as gifts! Thank you for the great idea!! Beat for 4-6 minutes on medium-high speed. (as fast as you can mix without it spattering out of the bowl)Curious if you could provide a weight for the caramel squares next time you make these. I would love to make them with a certain sauce cooked down and weight on the chews would be ever so helpful. ;-) August 21, 2019 Thanks for the help. These literally taste like candy bars (because let’s be real – they kind of are). <3 August 28, 2019 I’ve been craving blondies for awhile and these look so perfect. And I know they will be exactly what I want since they’re baking powder free! Do they taste as good as brownies out of the freezer? (Can you imagine these as an ice cream sandwich? Because I can) August 20, 2019 Add the sugar to a medium saucepan in an even layer, and warm over medium heat until the sugar at the edges of the pan begins to melt. Meanwhile, warm the cream slightly in the microwave or a small saucepan, and set aside. I refuse to believe that Jacob is 10! How gave I been reading that long?! These also look amazing. I’ve never been a blondie fan but these can convert me, I can feel it! August 20, 2019

My burner is wwwwwwwwwaaaaaaaaaayyyy slower than Deb’s – I started with it on medium and after .. 10 minutes? despaired and turned it up to much closer to high.

Grease and line the base and sides of a 20cm round springform tin and set aside. To make the base, set 12 pretzels aside for decoration and pulse the remainder in a food processor until they resemble coarse breadcrumbs. Spoon 15g out of the processor and set aside. Pulse again until fine. Add the crumbs to the melted butter along with the caster sugar and stir to combine. Press firmly into the base of the prepared tin and chill for at least 30 minutes. These are the perfect treat for pretty much any occasion. I sent them with my husband for his work cookie exchange during Christmas and his office friends went crazy for them. (Kind of embarrassing considering how EASY they are, but they didn’t need to know that 🙂 ) I wanted to say that it’s not necessary to cut up the caramel which is a bit of a pain to do. Simply break it up in pieces with your hands. They don’t need to be the same size. September 17, 2019