1/2 cup packed light brown sugar (for the caramel layer)
1 can (14 ounces) sweetened condensed milk
1 teaspoon alcohol-free vanilla extract
1.5 cups semi-sweet chocolate chips
1/2 teaspoon flaky sea salt for garnish
Instructions
Line an 8×8 inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal later. In a medium bowl, combine the crushed pretzels, melted butter, and 1/4 cup of brown sugar. Stir until the pretzels are evenly coated and then press the mixture firmly into the bottom of your prepared pan. Use the bottom of a measuring cup to pack it down tightly so the bars stay together when sliced.
In a small saucepan over medium heat, melt the remaining 1/2 cup of butter and 1/2 cup of brown sugar together. Once melted, stir in the sweetened condensed milk. Bring the mixture to a gentle boil, stirring constantly to prevent burning on the bottom. Let it simmer for about 3 to 5 minutes until it thickens slightly and turns a light golden brown color. Remove from the heat and stir in the alcohol-free vanilla extract.
Pour the warm caramel mixture over the pretzel crust in the pan. Use a spatula to spread it evenly into the corners. Allow this layer to sit and firm up for about 10 to 15 minutes at room temperature before adding the chocolate. This prevents the chocolate from sinking too deeply into the caramel.
Place the chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the chocolate is completely smooth and melted. Alternatively, you can use a double boiler on the stove. Once smooth, pour the chocolate over the caramel layer and spread it into an even sheet using an offset spatula.
While the chocolate is still wet, sprinkle the flaky sea salt evenly across the top. This enhances the caramel flavor and adds a beautiful professional look to the bars. Place the pan in the refrigerator for at least 2 hours, or until the chocolate and caramel are completely set and firm to the touch.
