Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting





Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting


My mother and daughter Amanda are currently obsessed with all things Salted Caramel.  When I spotted this bag of Salted Caramel Pretzels in snack aisle at Market Basket I immediately thought of them, and tossed a bag into my grocery cart. On my drive home from the store I began creating this recipe in my head… and as soon as the groceries were put away, I began baking.  Latter that night I served my mother and family with these heavenly Fudge Brownie Bars for dessert….they were a big hit that night, and an even bigger hit this past weekend at a friends BBQ.


 Click see more for Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting Step-by-Step recipe details and photos



Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting

Salted Caramel Pretzel Crust


1/2 cup flour

8 graham crackers (1 full stack)

21/2 cups Salted Caramel Pretzel pieces (1 bag)

1/3 cup dark brown sugar

11/2 sticks salted butter; melted


1 combine first four ingredients in bowl food processor fitted with metal blade attachment

2 process 30 seconds; with processor running add melted butter through feed tube opening; process 30 seconds

3 remove and transfer crust mixture in 13×9 glass baking dish; using metal spatula press crust crumble evenly and firmly in baking dish

Fudge Brownie


3 sticks salted butter

11/4 cup semi sweet Ghirardelli chocolate

3 large eggs

1/2 teaspoon Kosher salt

23/4 cups granulated sugar

1 tablespoon pure vanilla extract

1 tablespoon chocolate flavoring

11/2 cups all-purpose flour


1 in bowl of stand mixer fitted with metal attachment whisk eggs salt sugar, vanilla and chocolate flavoring until light colored creamy texture forms

2 melt butter in small saucepan over medium heat; and chocolate; stir continuously until chocolate completely melts; add to bowl of stand mixer; beat on low speed until smooth; add flour mix well

3 pour mixture over prepare salted caramel pretzel crust; Bake 25-30 minutes in preheated 350° oven; or until cake tester inserted in center is removed clean of batter; cool 30 minutes

Chocolate Ganache Frosting


1 stick salted butter

1 teaspoon chocolate extract

12 oz. semi sweet chocolate

1 cup heavy cream


1 combine all ingredients and medium-size saucepan; place sauce pan over medium-high heat; stir continuously until butter and chocolate melt, and silky smooth mixture comes together

2 transfer to mixing bowl; refrigerate 30 minutes; remove from refrigerator, and mix well

3 evenly spread ganache frosting over cooled brownie; refrigerate 4 hours; using sharp knife cut into squares before serving

*Note~ Will keep several days in airtight container refrigerated


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