Chocolate Caramel Crunch Bars

It’s Friday, YAY!  I am actually leaving soon to fly out to Philadelphia.  Steve’s been working out there with a client almost every week this summer, so instead of him flying home for the weekend, I’m going out there to meet him.  It’s the perfect weekend for a little get-away since Saturday is our 28th wedding anniversary!  I’m really looking forward to walking around the city to see the sights, eat some good food and just spend time with my guy.  I’m also super excited because we have reservations at Morimoto (you know, the Iron Chef) on Saturday night.

Before I leave, I have to share these chocolate caramel crunch bars with you.  They are to die for…..seriously.  I may have eaten three of these delicious bites of goodness in one day….just sayin’.  They’re crispy on the outside and soft, chewy and crunchy on the inside.  The caramel bits make them extra chewy and the pretzels give it that crunch along with just the right amount of saltiness.  If that’s not enough to convince you, they’re also super easy to make, you can have a pan in the oven in almost no time.

So what are you waiting for?  Make a pan of these this weekend….or better yet, make two pans, I promise they’ll disappear in no time!

Chocolate Caramel Crunch Bars

• 1 2/3 cup flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 sticks butter
• 3/4 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 cup semi-sweet chocolate chips
• 1 cup caramel bits
• 3/4 cup pretzels, lightly crushed

Preheat oven to 375 degrees.  Grease a 9×13 baking dish.

Combine flour, baking powder, baking soda and salt in a bowl, set aside.

Cream together butter and sugars until fluffy.

Add egg and vanilla and beat until well incorporated.

Mix in flour mixture, half at a time until well incorporated.  Dough will be very stiff.

Mix in chocolate chips, caramel bits and pretzels until evenly distributed.

Press dough into prepared baking dish, making sure it is an even thickness.

Bake in preheated oven for 18 to 20 minutes, until golden brown.

Cool for at least 15 minutes before slicing.

ENJOY!