Salted Caramel Pretzel Crust Brownies

  • 3 cups mini pretzels
  • 6 tbsp butter
  • 1 regular size box brownie mix
  • Eggs (1 or 2, depending on directions)
  • Vegetable oil
  • Water
  • 3/4 cup chocolate chips
  • About 1/2 cup caramel sauce (squeeze bottle)
  • Coarse salt (Trader Joe’s Himalayan pink salt grinder is perfect for this)

Melt butter in microwave in medium-sized bowl. Crush pretzels in ziploc bag with rolling pin, or in food processor until mostly fine crumbs (leave a few larger pieces) and add to bowl. Stir until coated well and pour into 13 x 9 x 2 baking pan sprayed with cooking spray (I use the Pampered Chef brownie pan) and press down to form a dense crust.

Prepare brownie mix per box instructions for cake style (can use pretzel bowl, a few crumbs will add a little texture!) Fold in chocolate chips. Carefully pour batter over crust and spread evenly. Drizzle caramel in zig-zag pattern and draw table knife cross-ways through caramel layer only. Sprinkle with salt.

Bake according to box directions. Test for doneness. Cool and cut into squares.


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