Chocolate Caramel Pretzel Bars

INGREDIENTS:

3 cups salted pretzels crushed (about 6 ounces)

1 cup 2 sticks unsalted butter, melted (plus extra for greasing the pan)

1 ¼ cups thick caramel sauce store-bought or homemade, room temperature

1 cup semi-sweet chocolate chips

DIRECTIONS:

Preheat & Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch glass casserole dish with a bit of butter, making sure to coat the corners so the bars release easily.
Crush Pretzels: Place the pretzels in a large zip-top bag and crush them with a rolling pin or the bottom of a heavy pan until you have mostly small pieces with a few larger bits for texture. You are aiming for coarse crumbs, not a fine powder.
Mix Crust: In a medium bowl, combine the crushed pretzels and melted butter. Stir until all of the pretzel crumbs are evenly coated and look slightly glossy.
Press Crust: Transfer the buttered pretzel mixture to the prepared glass casserole dish. Press it firmly and evenly into the bottom of the dish using your hands or the flat bottom of a measuring cup.
First Bake: Bake the pretzel crust in the preheated oven for 8-10 minutes, just until it is lightly fragrant and starting to set. Remove the dish from the oven and set it on a heatproof surface. Leave the oven on.
Add Caramel: While the crust is still hot, pour the room-temperature caramel sauce evenly over the surface. Use a spatula or the back of a spoon to gently nudge the caramel into the corners, trying your best not to disturb the crust.
Second Bake: Return the dish to the oven and bake for another 10-12 minutes, until the caramel is bubbling gently around the edges and looks slightly thicker.
Add Chocolate: Carefully remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel layer. Let them sit undisturbed for 3-5 minutes.
Spread Chocolate: Once the chocolate chips look glossy and soft from the residual heat, use a small offset spatula or the back of a spoon to gently spread and swirl the melted chocolate over the caramel.
Chill: Allow the bars to cool at room temperature until the glass dish is no longer hot. Transfer the dish to the refrigerator and chill for at least 1-2 hours, or until fully set.
Slice & Serve: When ready to serve, remove the dish from the refrigerator and let it sit at room temperature for about 10-15 minutes to soften slightly. Run a thin knife around the edges, then cut the slab into 16 squares.