Get ready to indulge in the ultimate fall dessert that combines sweet, salty, and everything in between! These Salted Caramel Pumpkin Pie Bars with a crunchy pretzel crust are not just a treat for your taste buds; they’re a showstopper for any gathering. Imagine the warm flavors of pumpkin pie, perfectly balanced with the unexpected crunch of pretzels and a luscious drizzle of salted caramel. Whether you're hosting a holiday feast or simply craving a sweet escape, these bars are sure to impress. Dive into this recipe and discover how to create a slice of autumn bliss that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, allowing some overhang for easy removal later, and lightly grease the parchment with non-stick spray or butter.
- In a medium bowl, combine the crushed pretzels, melted butter, and brown sugar. Mix until the pretzels are evenly coated and the mixture resembles wet sand.
- Press the pretzel mixture firmly into the bottom of the prepared baking dish to form an even crust. Make sure to pack it down well to prevent it from crumbling after baking.
- Bake the pretzel crust in the preheated oven for about 10 minutes, or until it is slightly golden and set. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and salt. Whisk together until the mixture is smooth and well combined.
- Pour the pumpkin filling over the cooled pretzel crust, spreading it evenly with a spatula.
- Bake the bars in the oven for 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean. The edges may slightly pull away from the sides of the pan.
- Once baked, remove the bars from the oven and allow them to cool in the pan at room temperature for about 15 minutes. Then, transfer the pan to the refrigerator and chill for at least 2 hours to fully set.
- After chilling, lift the bars out of the pan using the parchment overhang and place them on a cutting board. Cut into 16 equal-sized bars.
- Before serving, drizzle the cooled salted caramel sauce over the top of the bars for added sweetness and a beautiful presentation. You can also sprinkle a few extra crushed pretzels on top for texture.
- Serve the salted caramel pumpkin pie bars chilled or at room temperature. Enjoy your delicious dessert!
Tips
- Prep Your Ingredients: Make sure to measure out your ingredients before starting. This will streamline the cooking process and ensure you don’t miss anything!
- Crush Pretzels Evenly: For the perfect crust, crush your pretzels to a fine consistency, similar to graham cracker crumbs. This will help them bind better with the melted butter and brown sugar.
- Press Firmly: When forming the pretzel crust, press it down firmly to avoid crumbling later. A flat-bottomed measuring cup works great for this!
- Cool Between Layers: Allow the pretzel crust to cool completely before adding the pumpkin filling. This helps maintain the crust's integrity and prevents it from becoming soggy.
- Chill for Best Results: After baking, chilling the bars in the refrigerator for at least 2 hours is crucial. This allows the filling to set properly and makes cutting easier.
- Drizzle with Caramel: For an extra touch of decadence, drizzle the salted caramel sauce just before serving. It adds a beautiful presentation and enhances the flavor.
- Storage Tips: These bars can be stored in an airtight container in the refrigerator for up to a week, making them a perfect make-ahead dessert!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 45mg
