Coconut Pretzel Crunch Bars
photo by MA HIKER
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
24
ingredients
-
Crust
- 517.37 g dark fudge cake mix
- 177.44 ml crushed pretzel
- 118.29 ml butter (melted)
-
Filling
- 59.14 ml sugar
- 236.59 ml dark corn syrup
- 2 eggs
- 236.59 ml crushed pretzel
- 177.44 ml butterscotch chips (or chocolate)
- 198.44 g sweetened flaked coconut
directions
- Heat oven to 350. Grease a 13x9 pan.
- In a large bowl, combine butter and cake mix; mix at low speed until well blended. The mixture will be crumbly. Add pretzels and mix well. Press in bottom of pan. Bake at 350 for 12 minutes. Let cool 5 minutes.
- In a large bowl, combine sugar, corn syrup, and 2 eggs; mix at low speed until well blended. Stir in remaining filling ingredients. Spoon evenly over partially baked crust.
- Return to oven; bake an additional 30 to 40 minutes or until edges are deep golden brown (center will not be set). Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled. Cut into bars. Store in loosely covered container.
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Reviews
-
I knew when I tagged this recipe that it was going to be sweet and salty at the same time, I even joked about it that it would be perfect for those times when the PMS monster takes over the sweet, wonderful person that I usually am. But I'm sorry to say that I supposed I am not so sweet and wonderful, because this recipe really did not do it for me. I think the issue was not the combination of sweet and salty, but that the sweet was too sweet. The pretzels in the recipe was not a problem, it was the filling that was much too sweet! I think I would like to try this with a few changes -- dark chocolate chips instead of the butterscotch, and just plain, grated coconut instead of the sweetened stuff. Sorry, this just was too sweet for me, even with the pretzels.
Tweaks
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I knew when I tagged this recipe that it was going to be sweet and salty at the same time, I even joked about it that it would be perfect for those times when the PMS monster takes over the sweet, wonderful person that I usually am. But I'm sorry to say that I supposed I am not so sweet and wonderful, because this recipe really did not do it for me. I think the issue was not the combination of sweet and salty, but that the sweet was too sweet. The pretzels in the recipe was not a problem, it was the filling that was much too sweet! I think I would like to try this with a few changes -- dark chocolate chips instead of the butterscotch, and just plain, grated coconut instead of the sweetened stuff. Sorry, this just was too sweet for me, even with the pretzels.
RECIPE SUBMITTED BY
Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though!
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