Description
Five layers of sweet and salty goodness featuring pretzels, rhubarb, and toffee.
Ingredients
- For the crust:
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the rhubarb layer:
- 2 cups diced rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- For the toffee layer:
- 1 cup toffee bits
- 1 cup white chocolate chips
- For the topping:
- 1/2 cup crushed pretzels
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Mix the crust ingredients together. Press the mixture into the bottom of a parchment-lined 9×13-inch pan. Bake for 10 minutes.
- While the crust cools, combine rhubarb, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until it thickens. Spread it evenly over the crust.
- Sprinkle toffee bits and white chocolate chips evenly over the rhubarb layer.
- Bake for another 10–12 minutes, until the chocolate softens.
- Let it cool completely. Sprinkle with more crushed pretzels and flaky sea salt. Chill in the fridge for 1-2 hours before slicing.
Notes
- Ensure the rhubarb mixture is thick before spreading it on the crust.
- Cooling completely is key for clean slicing.
- Chilling helps the bars set properly.
- Prep Time: 20 minutes
- Cook Time: 22-24 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American