Description
These Chocolate Caramel Pretzel Bars combine a buttery shortbread base with a rich, vegan caramel layer and a decadent dark chocolate coating topped with crunchy pretzels. Perfectly balanced with sweet, salty, and umami flavors, these bars are a delicious plant-based treat that requires no complicated ingredients and can be prepared ahead of time for any occasion.
Ingredients
Scale
Shortbread Base
- 190 g all purpose flour
- 120 g vegan butter
- 24 g soft brown sugar
- ¼ teaspoon sea salt
- 15 ml water
Caramel Layer
- 120 g vegan butter
- 220 g soft brown sugar
- 320 g sweetened condensed coconut milk (or sweetened condensed oat milk, not gluten-free)
- 60 g coconut cream
- 35 g white miso paste
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Chocolate Coating & Topping
- 200 g dark chocolate
- 30 g vegan butter
- 60 g vegan pretzels
Instructions
- Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch square pan with oil or vegan butter, then line with parchment paper to prevent sticking.
- Make the Shortbread Base: In a food processor, pulse together the flour, vegan butter, brown sugar, sea salt, and water until the mixture forms a cohesive dough. Evenly press this dough into the prepared pan, smoothing the surface with a spatula or flat-bottom glass. Prick the dough several times gently with a fork to prevent bubbling during baking.
- Bake the Base: Bake the shortbread base for 18-20 minutes or until lightly browned. Remove from the oven and allow it to cool completely at room temperature.
- Prepare the Caramel: In a medium saucepan over medium heat, melt the vegan butter. Add brown sugar, sweetened condensed coconut milk, and coconut cream, stirring continuously. Clip on a candy thermometer and cook until the caramel reaches 120°C (248°F). Remove from heat and stir in the white miso paste, vanilla extract, and sea salt. Let the caramel cool slightly for 5 minutes to thicken.
- Assemble Caramel Layer: Pour the warm caramel evenly over the cooled shortbread base. Allow it to reach room temperature, then transfer the pan to the refrigerator for at least 2 hours or overnight until the caramel is firm to the touch.
- Melt Chocolate Coating: Using a double boiler, gently melt the dark chocolate and vegan butter together, stirring until smooth and fully combined.
- Apply Chocolate and Pretzels: Spread the melted chocolate mixture evenly over the set caramel layer. Immediately arrange the vegan pretzels on top, pressing slightly to adhere. Return the pan to the refrigerator for at least 1 hour to set completely.
- Slice the Bars: To slice the bars cleanly, heat a sharp knife by placing it in a jug of boiling water, then wipe dry before cutting. The warm knife will gently glide through layers without cracking.
- Storage: Store the bars in an airtight container at room temperature for 3-5 days. For longer storage, freeze unused portions and defrost as needed.
Notes
- You can substitute sweetened condensed oat milk for the coconut milk, though the texture might differ slightly.
- If you don’t have a candy thermometer, carefully monitor the caramel for the desired thick consistency but avoid stirring too much to prevent crystallization.
- To keep the pretzels crunchy, add them just before full setting and refrigerate, not freeze.
- Use a high-quality dark chocolate with at least 60% cocoa for a rich flavor.
- Letting the bars chill overnight enhances the caramel firmness and flavors.
