Equipment Needed
- 9×9 inch baking pan
- Parchment paper
- Food processor or large zip-top bag and rolling pin
- Medium saucepan
- Heatproof spatula
- Small microwave-safe bowl
- Cooling rack
Step-by-Step Instructions
First, I line my 9×9 inch pan with parchment paper, leaving an overhang on two sides to make a sling for easy removal later. This step is non-negotiable for clean bars. Then, I make my pretzel crumbs. I toss whole pretzels into my food processor and pulse until I have a mix of fine crumbs and some pea-sized pieces. If I’m doing it by hand, I put them in a sturdy zip-top bag and roll them with a rolling pin until crushed. I pour these crumbs directly into the lined pan and spread them into an even layer. This is our crunchy, salty foundation.
Now, for the glorious caramel. In my medium saucepan over medium heat, I melt the butter. Once it’s foamy, I whisk in the packed brown sugar and sweetened condensed milk. Here’s where patience is key. I keep whisking constantly as the mixture comes to a gentle bubble. I let it simmer for exactly 5 minutes, whisking the whole time. It will thicken and darken slightly, smelling like butterscotch heaven. I then remove it from the heat and immediately whisk in the peanut butter until it’s completely smooth and incorporated. This peanut butter addition is a game-changer I discovered—it makes the caramel set firmer and adds incredible flavor.(See the next page below to continue…)