Sweet & Salty Pretzel Brownies

READY IN: 1hr 40mins
Recipe by Julie421511

I found this amazing recipe in Woman's Day magazine. Trust me this recipe is delicious, rich and decadent. It has slightly more of a candy bar texture than brownie. It reminds me of a Take 5 candy bar. I made this for Mother's Day and everyone thinks I'm genius. Baking time includes refrigeration.

Top Review by RSL

This is really more of a candy than a brownie. They're a little too thick for my liking, I would use a somewhat larger pan next time. The instructions don't say whether the pretzels should be crushed or not; I lightly crushed mine and I like the finer pieces better than the larger ones. I don't particularly care for these, but I believe the recipe worked as intended and this is just personal preference. I was very excited to try them as I love sweet/salty things, but these just don't do it for me, sorry. Made for PAC Spring '11.

Ingredients Nutrition

  • 8 ounces semi-sweet chocolate chips
  • 4 ounces unsweetened baking chocolate, coarsely chopped
  • 12 cup unsalted butter
  • 60 saltine crackers, finely crushed
  • 14 ounces fat-free sweetened condensed milk
  • 3 cups bite-size pretzels

Directions

  1. You'll need a 9 inches square baking pan lined with nonstick foil to extend about 2 inches above opposite ends of pan.
  2. Melt both chocolates and the butter in a large bowl in microwave or in a heavy saucepan over medium-low heat, stirring often, until blended and smooth.
  3. Remove from heat; stir in cracker crumbs(you should have about 2 cups) and milk until blended.
  4. Fold in 2 cups of pretzels.
  5. Spread evenly in prepared pan. Lay remaining pretzels on top leaving space between.
  6. Cover and refrigerate at least 1.5 hours or until firm.
  7. Lift foil by end onto cutting board. Cut into 6 strips then cut each strip into 6 squares.
  8. Enjoy!

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