Have you ever looked at those brownies in a Swiss Colony magazine? They look so rich and decedent covered in M&Ms, caramel, and nuts. I recently ran across this recipe for a Salted Caramel Pretzel Brownie on Betty Crocker’s website. It made me think of favorite Starbucks beverage Salted Caramel Mocha so I had to make it.
During a recent trip to Sam’s Club, I ran across a box Hershey’s Ultimate Chocolate Brownies that looked divine. They seemed like the perfect base for this recipe. Since I knew it would be rich and not super healthy, I decided to make and share with some of my media friends.
I hope you LOVE this recipe as much as I do. And if you cut the brownies in half (making 48 brownie bites), you will still get to enjoy one of the best desserts I have ever made with half the guilt.
Salted Caramel Pretzel Brownie
1 box of supreme brownie mix (prepare accordingly with eggs, water, and oil)
1 bag of caramels
1 T. milk
1/4 c. butter (1/2 a stick)
1/2 c. chocolate chips
1/3 c. Heath toffee bits
1 c. pretzels, coarsely crushed
Bake brownies according to directions. Cool for 5 minutes. Chop up pretzels and toffee bar in a processor. Then, add chocolate chips. Melt caramels, butter, and milk in microwave for 2 to 3 minutes until smooth. Pour on brownies and even out with a knife. Sprinkle with course topping. Cool before cutting.
Tip – Line a cake pan with non-stick foil. Pour in brownie mix, bake, and top accordingly. This will make it easy to pull out and slice the brownies. I just removed the foil and cut on a large cutting board.
Nutritional Information: (Based on 24 brownies) 270 calories, 11 g. fat (5 g. saturated fat), 20 mg. cholesterol, 170 mg. sodium, 40 g. carbs, g. fiber, 27 g. sugar, 2 g. protein