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Salted Caramel Pretzel Brownie Cheesecake Bars - featured image

Perfect Salted Caramel Pretzel Brownie Cheesecake Bars

  • Author: Lena
  • Total Time: Approximately 4 hours including chilling
  • Yield: 16 servings 1x

Description

These bars combine the salty crunch of pretzels with rich, fudgy brownie and smooth cheesecake layers, topped with a luscious salted caramel glaze. A quick and easy homemade dessert perfect for parties and everyday treats.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup (60g) crushed pretzels
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (200g) granulated sugar (for caramel sauce)
  • 6 tablespoons (85g) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang on two sides.
  2. Make the brownie batter: In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, stirring well after each. Mix in vanilla extract.
  3. Sift together cocoa powder, flour, and salt. Gradually fold dry ingredients into wet mixture without overmixing.
  4. Fold in crushed pretzels gently.
  5. Spread half of the brownie batter evenly in the prepared pan.
  6. Prepare the cheesecake layer: Beat softened cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one by one, then stir in vanilla extract.
  7. Pour cheesecake mixture over brownie layer and spread gently to cover evenly.
  8. Drop spoonfuls of remaining brownie batter on top of cheesecake layer. Use a knife or skewer to swirl the brownie batter slightly into the cheesecake to create a marbled effect.
  9. Bake for 40–45 minutes until cheesecake layer is set and edges pull slightly away from pan; center should have a slight jiggle.
  10. Cool completely on a rack, then refrigerate at least 3 hours or overnight to firm up.
  11. Make salted caramel sauce: In a medium saucepan over medium heat, melt sugar while stirring constantly until amber-colored. Add butter and stir until melted. Slowly add warm heavy cream, stirring continuously until smooth. Remove from heat and stir in sea salt. Let cool slightly.
  12. Drizzle caramel over chilled bars before serving. Use parchment overhang to lift bars and cut into squares.

Notes

Use parchment paper with an overhang for easy removal. Bake at 325°F to prevent cheesecake cracking. Fold pretzels gently to keep crunch. If caramel thickens, warm gently before drizzling. Bars taste better after chilling overnight. For gluten-free, substitute flour and pretzels accordingly.

  • Prep Time: 45 minutes active prep time
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar (assuming 16 b
  • Calories: 320
  • Sugar: 28
  • Fat: 18
  • Carbohydrates: 38
  • Protein: 5

Keywords: salted caramel, pretzel, brownie, cheesecake, bars, dessert, homemade, easy, party dessert, sweet and salty

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Find it online: https://neurioxdesign.com/perfect-salted-caramel-pretzel-brownie-cheesecake-bars-recipe-easy-homemade-dessert/