Chocolate & Salted Caramel Pretzel Bars
6 Slices Martin’s Old-Fashioned Real Butter Bread, left out overnight to dry
12 Tablespoons Butter, melted
3 Tablespoons Sugar
Pinch of Salt
3 1/2 Cups Sweetened Condensed Milk
2 1/2 Cups Bittersweet Chocolate Chips
1 1/2 Cups Mini Pretzels
Preheat oven to 350 degrees.
Pulse the bread into fine crumbs using a food processor.
Note: if you forget to leave the bread out overnight, you can dry it out in a 300 degree oven for 10-15 minutes.
In a medium bowl, stir together bread crumbs, melted butter, sugar and salt until combined. Press the crumbs into an even layer of a 9×13 pan greased with baking spray.
Bake bread crumb crust for 10 minutes.
Meanwhile, in a medium pan over low heat, stir together sweetened condensed milk and chocolate chips until melted and smooth.
Pour chocolate mixture over baked crust and top with pretzels, gently pressing them into chocolate.
Bake for 15-20 minutes or until set. Remove from oven. Sprinkle with a pinch of coarse sea salt, if desired.
Cool completely and then refrigerate or freeze until chilled and completely set. Once set, drizzle with caramel sauce in a lattice pattern. Alternatively, you can add pieces of caramels (alongside the pretzels) on top of the chocolate mixture at the start of the baking process.
Cut into bars, about 3×3 inches, and serve.