Pour the slightly cooled caramel over the pretzel base and spread it into an even layer with your spatula. Immediately sprinkle a little more flaky sea salt over the top. This not only looks pretty but gives you those perfect salty bursts. Now, the hardest part: patience. You must let the pan chill in the refrigerator for at least 4 hours, but I strongly recommend overnight. I’ve tried slicing at 3 hours, and it was a messy, gooey (still delicious) puddle. A full overnight set gives you the clean, sharp bars of your dreams.
Pro Tips for Best Results
I tested the caramel consistency three different ways, and the one-minute boil after adding the cream is the sweet spot. Less time, and the bars are too soft; more time, and the caramel becomes too hard and chewy. A full, timed minute gives you that perfect, sliceable yet yielding texture.
Here’s what I learned the hard way about the base: when you think you’ve pressed it firmly enough, press it again. Use the flat bottom of a heavy glass or measuring cup and really compact it. A loosely packed base will crumble when you try to lift a bar out of the pan. That firm foundation is everything.
For the cleanest cuts, use a very sharp knife and wipe it clean with a hot, damp cloth between each slice. I even run the knife under hot water for a second. This slices through the firm caramel like butter and gives you those gorgeous, professional-looking bars with neat layers.(See the next page below to continue…)