1. Prepare the Crust:
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Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
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In a medium bowl, stir together the crushed pretzels, melted butter, and granulated sugar until the mixture resembles wet sand.
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Press the mixture firmly and evenly into the bottom of the prepared pan.
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Bake for 8-10 minutes, until set. Place the pan on a wire rack to cool completely.
2. Make the Caramel Layer:
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In a medium saucepan, combine the brown sugar, butter, and heavy cream.
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Cook over medium heat, stirring constantly, until the butter melts and the mixture comes to a gentle boil.
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Once boiling, continue to cook and stir for 4-5 minutes. The caramel is ready when it has thickened slightly and coats the back of a spoon.
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Remove from heat and stir in the vanilla extract.
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Immediately pour the caramel evenly over the cooled pretzel crust.
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Transfer the pan to the refrigerator and chill for 30 minutes, or until the caramel is set.
3. Add the Chocolate Topping:
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Place the semi-sweet chocolate chips (and coconut oil, if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring well each time, until the chocolate is completely smooth.
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Pour the melted chocolate over the chilled caramel layer and spread it into an even layer using an offset spatula or the back of a spoon.
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For a decorative finish, melt the white chocolate chips and drizzle it over the dark chocolate layer using a fork or a small piping bag.
4. Set and Serve:
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Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is completely firm.
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Once set, use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and slice into bars with a sharp knife.
Pro Tips for Success
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Crushing Pretzels: You can crush the pretzels in a zip-top bag using a rolling pin or pulse them in a food processor. A mix of fine and small pieces gives the crust great texture.
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Slicing Cleanly: For perfectly clean slices, warm your knife under hot water, wipe it dry, and then cut. Repeat between slices.
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Storage: Store these bars in an airtight container in the refrigerator for up to one week. They are best served cool.
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