Here’s a Rhubarb Caramelized Pretzel Pie Bars recipe that combines tart rhubarb, sweet caramel, and salty pretzels into a chewy, crunchy, and buttery bar:
Rhubarb Caramelized Pretzel Pie Bars
Ingredients
For the Pretzel Crust:
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2 cups crushed pretzels (not finely ground)
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¾ cup melted butter
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⅓ cup brown sugar
For the Filling:
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3 cups fresh rhubarb, diced
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⅓ cup granulated sugar
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2 tbsp cornstarch
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1 tsp vanilla extract
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1 tbsp lemon juice
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2 tbsp water
For the Caramel Topping:
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½ cup unsalted butter
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½ cup brown sugar
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¼ cup heavy cream
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides.
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Make the crust:
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Mix crushed pretzels, melted butter, and brown sugar until well combined.
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Press firmly into the bottom of the prepared pan.
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Bake for 10 minutes, then set aside to cool slightly.
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Cook the rhubarb filling:
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In a saucepan, combine rhubarb, sugar, cornstarch, lemon juice, vanilla, and water.
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Cook over medium heat until rhubarb softens and mixture thickens (about 5–8 minutes). Let cool for a few minutes.
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Layer the filling:
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Spread the cooked rhubarb evenly over the pretzel crust.
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Make the caramel topping:
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In a saucepan, melt butter and brown sugar over medium heat. Bring to a simmer and cook for 2–3 minutes.
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Stir in cream and a pinch of salt. Simmer another minute until thickened.
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Pour the caramel sauce evenly over the rhubarb layer.
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Bake the bars:
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Return the pan to the oven and bake for 15–20 minutes, or until bubbly and golden.
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Cool and Chill:
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Let bars cool to room temperature, then refrigerate for at least 2 hours before slicing into squares.
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