In the Kitchen with Katie

Caramel Brownies with a Pretzel Crust

Who doesn’t love a sweet and salty treat?  I recently had a pretzel topped with a melted rolo and a pecan.  It inspired me.  Salt, chocolate, and carmel…what an amazing combination.

My baking creativity brought about these caramel brownies.  The pretzel crust is made up of ground up pretzels and butter, which I baked to help set.  While the crust was cooling I decided to whip up the brownie batter.  Unfortunately, the incorporation of the rolos was something I would change (and what I am writing into the recipe).  This time just I placed the rolo into the already spread out brownie batter in the pan.  However, next time I plan to cut the rolos in half and mix into the brownie prepared mix.  Then the carmel bits will be even more distributed. 

Take a break from the Christmas rush and have yourself something both sweet & salty!

Ingredients

4 cups pretzel snaps
1 stick butter
1 box brownies (and required ingredients to make batter
30-40 rolos

Preheat the oven to 350 degrees.  To make crust, Place pretzel snaps into a food processor and process until into fine bits.  Mix with 1 stick melted butter and mix until resembles wet sand.  Firmly press crumb mixture into bottom of 13x9 pan.  Baked until crust is dry and set, 10 minutes.  Let cool completely.

Prepare brownie batter as directed.  Cut rolos in half.  Mix rolos into brownie batter and spread evenly in the pan. 

Bake as directed, approximately 30 minutes. 

Source: Katie Kitchen Original