Caramel Chocolate Pretzel Bars Recipe

In a food processor, pulse the pretzels until you have about 5 1/2 cups of finely crushed crumbs. Transfer them to a 9x9 inch baking pan and mix with 1 stick of melted butter and 1/4 cup sugar. Press this mixture firmly and evenly into the bottom of the pan.

Bake the crust in an oven preheated to 350 degrees F for about 8 minutes, until it looks lightly golden. Pull it from the oven and let it cool completely while you get the bar filling ready.

In a saucepan, melt the remaining 1 stick of butter over low heat. Once it's melted, take the pan off the heat and stir in the 1 cup brown sugar, 1 teaspoon vanilla, and 1/4 cup evaporated milk until the mixture is smooth.

Whisk in the 1 egg, then add the 3/4 cup flour and 1 teaspoon baking soda. Mix until everything is just combined; be careful not to overmix the batter.

While the bars are cooling, take any leftover caramel Hershey's Kisses and melt them with 1 teaspoon milk in a double boiler. Stir until the caramel is smooth and pourable, then spread it evenly over the still-warm bars.

Once drizzled, transfer the pan to the refrigerator. Let the bars chill for at least 3 hours, or even longer, until they are completely cooled and firm enough to slice cleanly.