RECIPE
- 1 cup (2 sticks) butter, room temp
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2c. flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 cups coarsely chopped pretzels
- 1 (8oz) bag of Reese’s Mini cups
- 1/2 cup coarsely chopped butterfingers
- 1 (14 oz) bag of caramels, unwrapped
- 1 Tbsp Heavy Cream
- 2 cups semi sweet chocolate chips, melted
- Preheat oven to 350
- Line 9×13 pan with nonstick foil.
- Beat together butter and sugars until fluffy.
- Add eggs and vanilla.
- Add flour, baking soda and salt.
- Stir in pretzels, pb cups & butterfingers.
- Spread in your prepared pan and bake for about 25 minutes.
- Cool completely.
- When cool, melt your caramels and cream in microwave until melted. (Note: you can substitute 14 ounces of homemade caramel if you want-it’s worth it. Click here for recipe.)
- Pour over your bars.
- Chill in fridge for 15 minutes to set caramel.
- Melt your chocolate chips in a double boiler or microwave and spread over caramel.
- Put back in the fridge for at least 30 minutes or until chocolate is set.
- Cut into squares.
-
-
- recipe adapted from cookiesandcups
-
-