Instructions

1. Line an 8 x 8 ” square pan with parchment paper on all sides. If you don’t have parchment paper, you can line it with tinfoil and then grease the tinfoil very liberally. Set aside.
2. Roughly crush up pretzels in a food processors or place in a large plastic bag and use a rolling pin to break them down. Measure out 3 cups of crushed pretzels and set aside.
3. In large mixing bowl, beat together the butter and peanut butter until homogenous. Add the powdered sugar and vanilla. Mix well. Last, stir in the crushed pretzels.
4. Transfer the peanut butter pretzels mixture to the prepared pan and press into an even layer and put in the fridge to set while you make the caramel layer.
5.  In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.
6. Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right. Next, pour in the heavy cream and sea salt. Stir until everything is combined. Pour into a large bowl and allow to cool for a few minutes.
7. Add the additional 1/2 cup of whole pretzels to the caramel and stir to coat the pretzels.
8. Spread the caramel coated pretzels over the peanut butter bars. If desired, drizzle with melted chocolate! Lift the foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.