If you like sweet and salty desserts, you need to try this Pretzel Millionaire Shortbread! These bars have a crisp pretzel base, a soft and sweet caramel filling, and are topped with a layer of dark chocolate. I’ve always loved the combination of pretzel, caramel, and chocolate – these bars are the perfect way to showcase that delicious combo!
Tips for the Best Pretzel Millionaire Shortbread
Pretzel Shortbread
The base for this Pretzel Millionaire Shortbread is made in a food processor and comes together quickly! In a large food processor, blend the mini pretzels until they resemble a coarse flour. Add in the all-purpose flour and sugar and blend until combined. Once the dry ingredients have been mixed, slice in the room temperature butter and the vanilla extract. Pulse to form a dough. Press the dough into the prepared pan and bake at 325°F until the edges of the shortbread are golden, approximately 45 minutes. The shortbread may not look fully set because of the melted butter, so allow to cool and set into a crispy base before topping with the caramel and chocolate.
Caramel Filling
This caramel filling may seem complicated, but it’s actually pretty easy! It just takes a bit of patience and a lot of stirring. To start, melt together butter, brown sugar, and corn syrup in a saucepan over medium heat. Bring the mixture to a simmer before adding the can of sweetened condensed milk. Once the condensed milk is mixed in, continue stirring at a simmer until the caramel darkens in color. This will take approximately 15 minutes after adding the condensed milk. The caramel will start pulling away from the sides of the pan and become more golden in color. Once removed from the heat, stir in the salt and vanilla extract to finish! Make sure to cook the caramel long enough! If it is undercooked and light in color, it will not have the characteristic nutty caramel flavor. Pour over the cooled pretzel shortbread base and allow to set before topping with the chocolate layer.
Chocolate Topping
The caramel layer of this dessert is so sweet, so it’s important to use a darker chocolate to provide contrast and get the perfect bite. This chocolate topping is so simple to make – perfect for the last step of a more complicated dessert. Just melt together the chocolate and heavy cream in a microwave safe bowl and stir until thick and glossy. Pour over the set caramel in the baking dish and spread into an even layer. While the chocolate is still warm, press in pieces of pretzel and sprinkle with flaky sea salt. Allow the chocolate to set fully before slicing and serving!
Slicing and Storage
These bars can be tricky to get out of the pan – too warm, and the dessert will not be set. Too cold, and the butter will cause the bars to stick to the bottom of the baking dish. If serving immediately, once the chocolate has set in the fridge, remove the bars from the pan and slice. If making ahead of time, let the pan sit for an hour at room temperature before attempting to remove and slice the bars. Slice carefully with a sharp knife to get a clean cut.
These bars store well – both short term and long term! Store leftovers in the fridge for up to 5 days (although it’s unlikely they will last that long!). These bars also freeze well. Freeze individually wrapped bars for up to 3 months. Allow to come to room temperature before eating.
These Pretzel Millionaire Shortbread bars might take a little extra time, but they are definitely worth the effort! They are sweet and salty, chewy and crisp, and create the perfect bite. These bars are irresistible and guaranteed to impress at any gathering. I hope you enjoy!
Not exactly what you’re craving today? If you’re looking for another delicious treat, try these other Sugar Dusted Sweets favorites!
Marble Loaf Cake
Turtle Cheesecake
Pumpkin Shortbread Bars
Pretzel Millionaire Shortbread
Ingredients
Pretzel Shortbread
- 2 cups pretzels
- ½ cup all purpose flour
- ½ cup granulated sugar
- 1 cup unsalted butter cut into cubes, room temperature
- 1 tsp vanilla extract
Caramel Filling
- ½ cup unsalted butter
- ½ cup packed brown sugar
- 2 tbsp corn syrup
- 1 can sweetened condensed milk
- ½ tsp salt
- 1 tsp vanilla extract
Chocolate Topping
- 1 ½ cups chopped dark chocolate
- ¼ cup heavy cream
- ½ cup pretzels for topping
- ½ tsp flaky sea salt for topping
Instructions
Pretzel Shortbread
- Preheat oven to 325°F. Prep an 8×8 inch baking dish by lining with parchment paper and greasing well.
- In a large food processor, blend the pretzels into a coarse powder. Add flour and sugar. Blend until combined.
- Next, add the cubed butter and vanilla. Blend until a soft dough forms.
- Press into the prepared baking dish and bake for 45 minutes, or until the edges are golden brown.
- Set aside to cool and set before making the caramel.
Caramel Filling
- In a medium saucepan over medium heat, stir together butter, brown sugar, and corn syrup. Allow mixture to come to a low boil, stirring frequently.
- Once the mixture is simmering, add the can of condensed milk. Cook, stirring frequently, until caramel begins to turn a darker golden brown. This should take approximately 15 minutes from when the condensed milk was added.
- Remove from the heat and stir in the salt and vanilla extract.
- Pour over the shortbread base and allow to cool and set before topping with chocolate.
Chocolate Topping
- In a microwave safe bowl, microwave the chopped dark chocolate and heavy cream together for approximately 40 seconds, or until cream is hot.
- Remove from the microwave and let sit for one minute.
- Stir well, until chocolate melts into the cream and the mixture becomes glossy and thick.
- Pour over the cooled caramel. Top with more pretzels and flaky sea salt.
- Allow to set fully in the fridge before slicing and serving, approximately 30 minutes.
Slicing and Serving
- If the dessert is too cold, it will be difficult to remove from the pan, as the butter will hold the parchment paper to the pan.
- Remove the entire dessert from the pan by lifting the parchment paper. If cooled overnight in the fridge or if the dessert is sticking, allow to stand at room temperature for approximately one hour before attempting to remove the bars from the pan.
- Slice carefully with a sharp knife. Serve and enjoy!
- Extra Pretzel Millionaire Shortbread can be stored in the fridge for approximately 4-5 days after preparation. This dessert also freezes well!
I really like the pretzel twist to the Millionaire Shortbread. I have always loved Millionaire Shortbread, but the salt and crunch of this recipe make it taste better than my prior recipe. I will definitely make these again.
I’m so glad you liked it! Caramel, pretzels, and chocolate are the perfect pairing, right?
By far one of the most delectable treats I’ve ever had.
Thank you thank you SO much! I’m glad you liked them!
These bars are so tasty! Warning: If they are brought into work – fights might ensue. Feelings might get hurt. Friendships lost forever. Best to keep them all to yourself.
Oh wow, thank you SO much! Nothing that can’t be fixed with a double batch, right?