- 30 salted pretzel twists
- 1 1/2 cups all-purpose flour
- 3/4 cup softened salted butter
- 1/4 cup Lantic Old Fashioned Brown Sugar or Rogers Best Brown Sugar
- 1 1/2 cups Lantic Old Fashioned Brown Sugar or Rogers Best Brown Sugar
- 4 eggs
- 1/4 cup each all purpose flour and 10% cream (half and half)
- 2 tbsp melted butter
- 1 tbsp vanilla extract
- 1 1/2 cups coarsely chopped pecans
- 1/3 cup semi-sweet or dark chocolate chips
- 3 tbsp 10% cream (half and half)
- Flaked sea salt (optional)
- Crust: Preheat oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper to overhang the sides slightly.
- Pulse pretzels in a food processor until uniformly but not finely crushed. Set aside. Combine flour with butter and sugar in food processor until crumbly. Add pretzels and pulse just one or twice until just evenly combined. Press into prepared baking pan. Bake for 20 minutes.
- Filling: Meanwhile, whisk brown sugar with eggs, flour, cream, butter and vanilla until well combined. Drizzle filling over crust. Scatter pecans evenly over filling, pressing lightly to submerge. Bake for 20 to 22 minutes or until just slightly jiggly in centre. Cool to room temperature.
- Chocolate Glaze: Combine chocolate with cream in a microwave-safe bowl. Heat on medium, for 1 to 2 minutes, stirring until melted and smooth. Drizzle evenly over bars. Sprinkle with salt (if using). Chill for 60 minutes before slicing. Makes 48 triangles.
- • Bars can be held in the refrigerator for up to 5 days or reserved in the freezer for up to 1 month.
- • If you don’t have a food processor, simply use a rolling pin to crush pretzels and mix the crust by hand until crumbly.
- • Make a "German Chocolate" inspired bar by replacing 1/2 cup of the pecans with flaked coconut.
- • Lining the pan with an overhang of parchment makes it easier to transfer the whole pan of bars to a large cutting board for slicing, as well as easier clean up.