Equipment Needed
- 9×9 inch square baking pan
- Parchment paper
- Food processor or large zip-top bag and rolling pin
- Medium and large mixing bowls
- Medium saucepan
- Whisk
- Spatula
Step-by-Step Instructions
First, we’ll tackle the base. Line your pan with parchment paper, leaving some overhang—this is your lifeline for easy removal later; I learned this the hard way with a stubborn first batch! Crush your pretzel sticks and graham crackers together until you have a mix of fine crumbs and small pieces. I use my food processor for speed, but a bag and a rolling pin works wonderfully for a little stress relief. Pour the melted butter over the crumb mixture and stir until every bit is coated and looks like wet sand. Press this firmly and evenly into the bottom of your prepared pan. I mean it—really press it down with the bottom of a cup. A tightly packed base is what gives you bars that hold together instead of crumbling when you cut them. Pop the pan in the fridge to set while you make the caramel.
Now, for the caramel. In your saucepan, melt the remaining butter with the brown and granulated sugars over medium heat. Whisk it constantly until it comes to a gentle boil. This is where you need to watch closely. Let it bubble for exactly one minute—I set a timer because going over can lead to a grainy texture. Then, carefully whisk in the heavy cream. It will bubble up vigorously, which always makes me jump a little, but just keep whisking. Let it boil for another full minute, whisking the whole time. You’ll see it thicken slightly and become a beautiful, deep caramel color.
Take the pan off the heat and stir in the vanilla and that half teaspoon of flaky salt. The smell at this point is absolutely divine. Now, here’s a crucial moment for texture: let the caramel cool for about 5-7 minutes before pouring it over the chilled base. I once poured it immediately, and it melted the butter in the base slightly, making the bottom layer greasy. A brief cool-down prevents this.(See the next page below to continue…)