For when you’re gathering with your friends and buddies but don’t want to head out to the bar! Bar Treats are salty and sweet treats perfect for enjoying with a cold glass of beer or with whatever beverage suits your fancy… they’re like happy hour in snack-bar form! Crunchy candied pretzels form a crust for a deeply rich and buttery beer-flavored caramel. You just won’t believe how amazing Bar Treats taste… or how you keep coming back for more!
Ingredients
For the pretzels:
- 1/3 cup sugar
- 1/2 teaspoon salt
- 2 cups miniature pretzels
- 1 tablespoon canola oil
- 1 tablespoon vanilla extract
For the caramels:
- 4 cups dark beer
- 1 teaspoon plus 1 cup butter, divided
- 3 cups sugar
- 2/3 cup corn syrup
- 2 cups heavy whipping cream, divided
- 1/3 cup water
- 1 1/2 teaspoons salt, divided
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Line a 15×10-inch baking pan with foil.
Step 3 -Coat the foil in the baking pan with cooking spray.
Step 4 -In a small bowl, add 1/3 cup of the sugar and 1/2 teaspoon of the salt and whisk to combine.
Step 5 -In a large bowl, add the pretzels, the oil, and the vanilla and toss to combine.
Step 6 -Add the sugar-salt mixture and toss to coat.
Step 7 -Transfer the pretzel mixture to the prepared baking pan.
Step 8 -Bake, while stirring occasionally, until the sugar has melted and caramelized, about 10-13 minutes. Keep a close eye on it during baking as the sugar can burn if overbaked.
Step 9 -Allow the pretzel mixture to cool completely.
Step 10 -Coarsely chop the pretzels and set them aside.
Step 11 -In a large saucepan over medium-high heat, bring the beer to a boil.
Step 12 -Boil the beer until it reduces to about 2/3 cup.
Step 13 -Set the reduced beer aside to cool.
Step 14 -Line a 9-inch square pan with foil.
Step 15 -Grease the foil with 1 teaspoon of the butter.
Step 16 -In a Dutch oven over medium heat, add the remaining sugar, the corn syrup, 2/3 cup of the heavy cream, the water, 1 teaspoon of the salt, and the remaining butter and cook, while stirring, until it reaches 238 degrees F when tested with a candy thermometer, about 20 minutes.
Step 17 -In a small bowl, add the reduced beer and the remaining heavy cream and stir to combine.
Step 18 -Add the beer mixture, while slowly stirring, to the cream mixture in the Dutch oven.
Step 19 -Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate any sugar crystals.
Step 20 -Cook the cream-beer mixture, while stirring constantly, until it becomes a firm caramel and the mixture reaches an internal temperature of 245 degrees F when tested with a candy thermometer, about 30 minutes.
Step 21 -Transfer the Dutch oven from the heat.
Step 22 -Pour the caramel mixture into the prepared pan, but do not scrape the Dutch oven.
Step 23 -Sprinkle the caramel with the pretzels and the remaining salt.
Step 24 -Let the caramel stand until firm, at least 5 hours and up to overnight.
Step 25 -Use the foil to lift the bars out of the pan.
Step 26 -Discard the foil and cut the bars into 1-inch squares.
Step 27 -Serve.
