Caramel Pecan Pretzel Bars

• Condiments

  • 1 cup Karo light corn syrup

• Baking & Spices

  • 2 1/4 cups Brown sugar, packed
  • 1 package Milk chocolate chips
  • 1/8 tsp Salt
  • 1 tbsp Shortening
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 1/2 cups Pecan, toasted halves

• Snacks

  • 4 cups Pretzel sticks

• Dairy

  • 1 Butter
  • 1 cup Butter
  • 1 can Condensed milk, sweetened

Found on hoosierhomemade.com

Description

Ingredients

• Butter, softened to coat pan
• 4 cups pretzel sticks, broken in half
• 2 1/2 cups pecan halves, toasted
• 2 1/4 cups brown sugar, packed
• 1 cup (2 sticks) butter, cubed
• 1 cup Karo light corn syrup
• 1 can (14 oz) sweetened condensed milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1 package (11.5 oz) milk chocolate chips
• 1 tablespoon shortening

Directions

• Line 13x9 pan with parchment paper or foil
• Coat pan well with butter - the bars are sticky, so be sure to coat it really well
• Break pretzel sticks and add about 1/2 to the pan
• On the stove, lightly toast pecans in about 1 tablespoon of butter, for a few minutes, just until you can begin to smell them
• Add about 1/2 of the pecans to the pan, add the rest of the pretzels and then the rest of the pecans
• In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt
• Add candy thermometer to the side of the pan
• Cook over medium heat until mixture reaches 240 degrees - the soft ball stage
• Remove from heat, stir in vanilla
• Carefully pour over pretzel mixture and let set on counter for about 30 minutes or until mostly set
• In a medium microwave safe bowl, combine the chocolate chips and shortening. Cook for 1 minute, stir and continue cooking for 30 seconds. Stir until chips are completely melted.
• Frost the bars
• Let set on counter until set
• Remove paper from pan and cut with buttered knife
• Store in airtight container