Description

These rhubarb caramel bars layer a tangy fruit filling and rich caramel over a buttery pretzel crust. Topped with sea salt and crushed pretzels for a sweet-salty finish.

Ingredients

For the crust:

1½ cups crushed pretzels

¼ cup brown sugar

½ cup unsalted butter, melted

For the rhubarb filling:

1½ cups chopped fresh rhubarb

¼ cup sugar

1 tbsp cornstarch

1 tbsp lemon juice

For the caramel layer:

1 (14 oz) can sweetened condensed milk

½ cup brown sugar

¼ cup unsalted butter

1 tsp vanilla extract

For the topping:

½ tsp sea salt

¼ cup crushed pretzels

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.

Mix crushed pretzels, brown sugar, and melted butter; press firmly into pan. Bake for 10 minutes. Cool.

In a saucepan, cook rhubarb, sugar, cornstarch, and lemon juice over medium heat until thickened, about 5–7 minutes. Cool.

In another saucepan, heat sweetened condensed milk, brown sugar, butter, and vanilla over medium-low heat, stirring until smooth.

Spread cooled rhubarb filling over crust, then pour caramel evenly on top.

Bake for 15–20 minutes until caramel is bubbly and starting to set.

Remove and sprinkle with sea salt and crushed pretzels. Cool completely before slicing.

Notes

Add raspberries to the rhubarb for a berry twist.

Mix pretzels with chopped pecans for a nutty crust variation.

Line the pan with parchment for easy removal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American