Coffee Caramel Pretzel Bars

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F, line a 9x13 baking dish with parchment paper, and spray with cooking spray.
2. Add 2 sticks of butter, ¾ cup brown sugar, and 1 ½ tsp espresso powder to the bowl of a stand mixer. Beat until smooth and creamy. Add the egg yolk and beat until just combined. Add the flour and ½ tsp salt and beat again until combined.
3. Transfer the dough to the baking dish and press into an even layer. Refrigerate until firm, about 10 minutes.
4. Lightly crush the pretzels then sprinkle over the top and gently press into the dough. Bake for 22-24 minutes or until lightly golden brown. Let cool for 5-10 minutes.
5. In a small bowl, combine the vanilla and remaining 2 tsp espresso powder. Set aside
6. Add the condensed milk, honey, remaining stick of butter, ¾ cup brown sugar, and ½ tsp salt to a saucepan. Heat over medium heat, stirring constantly, until melted. Continue to cook and stir. You want the temperature to be between 200-230 degrees F, the mixture to thicken, start to darken, and being to pull away from the sides. This should take 5-8 minutes.
7. Remove from the heat and add the vanilla/espresso mixture. Stir to combine then pour over the crust and smooth into an even layer. Let cool slightly then refrigerate until firm to the touch, about 15-20 minutes.
8. Add the chocolate chips and coconut oil to a microwave safe bowl. Heat in 30-second increments until melted and smooth. Pour over the cooled caramel and spread into an even layer. Sprinkle with flaky sea salt. P.
9. Refrigerate for 30 minutes to let the chocolate set.
10. Lift the parchment paper to remove the bars from the baking dish. Slice into squares. Serve and enjoy!
11. Enjoy at room temperature but store any leftovers in the fridge. Let sit out for about 15 minutes before serving the leftovers to soften.