Salted Pecan Bars With Pretzel Crust

Be the first to review
READY IN: 1hr 10mins
Recipe by pkquilter

Originally from the Southern Living Slim Down South Bookbook

Ingredients Nutrition


  1. Preheat oven to 375. Line bottom and sides of a 8 inch square pan with aluminum foil, allowing 2-3 inches to extend over sides. Coat foil with cooking spray.
  2. Stir together crushed pretzels, melted butter, sugar and egg white. Press mixture on bottom of pan. Bake for 11 minutes.
  3. While crust is baking, combine milk and caramels in a medium saucepan. Cook over low heat, stirring occasionally for 5 minutes or until melted. Remove from heat. Stir in vanilla.
  4. Remove crust from oven. Pour caramel mixture over hot crust. Sprinkle with pecans and salt. Cool in pan on a wire rack 10 m inutes. Chill at least 30 minutes.
  5. Left mixture from pan, using foil sides as handles. Cut into 20 bars. Store in refrigerator up to 1 week. Serves 20.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a