For the base:
– 2 cups crushed pretzels
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
For the caramel layer:
– 1 cup packed light brown sugar
– 1/2 cup unsalted butter
1/4 cup heavy cream
– 1/2 teaspoon vanilla extract
For the chocolate topping:
– 1 1/2 cups semi-sweet chocolate chips
– 1/2 cup white chocolate chips (optional for drizzle)
Directions:
1. Prepare the base:** Preheat the oven to 350°F (175°C). In a bowl, mix crushed pretzels, melted butter, and granulated sugar. Press the mixture firmly into a greased 9×9-inch baking pan. Bake for 8-10 minutes, then let cool.
2. Make the caramel layer:** In a saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir constantly until the mixture begins to boil. Cook for 4-5 minutes until thickened. Remove from heat and stir in vanilla extract. Pour the caramel evenly over the cooled pretzel crust. Chill in the refrigerator for 30 minutes.