Rhubarb Pretzel Toffee Crunch Bars
Rhubarb Pretzel Toffee Crunch Bars are a delightful treat that combines the tangy flavor of rhubarb with the sweet crunch of toffee and chocolate. This recipe takes your taste buds on a delicious journey, perfect for gatherings or just a cozy night at home.
Why Make This Recipe
These bars offer a unique blend of flavors and textures. The salty pretzel crust contrasts perfectly with the sweet toffee and creamy white chocolate. Plus, rhubarb adds a refreshing tartness that brightens the whole dish. Whether you’re looking for a new dessert to impress friends or a sweet bite for yourself, these bars are sure to please.
How to Make Rhubarb Pretzel Toffee Crunch Bars
Ingredients
- 2 cups crushed pretzels
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 cups diced rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup toffee bits
- 1 cup white chocolate chips
- 1/2 cup crushed pretzels
- Flaky sea salt, for sprinkling
Directions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
Make the Crust: In a medium bowl, mix together the crushed pretzels, melted butter, and 1/4 cup of sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the Crust: Bake the crust for 8-10 minutes until set and slightly golden. Remove it from the oven and let it cool.
Prepare the Rhubarb Mixture: In a saucepan over medium heat, combine the diced rhubarb, 1/2 cup of sugar, cornstarch, and lemon juice. Cook while stirring frequently until the mixture thickens and the rhubarb becomes tender, about 5-7 minutes.
Spread the Rhubarb: Pour the rhubarb mixture evenly over the baked crust.
Add Toppings: Sprinkle the toffee bits and white chocolate chips evenly over the rhubarb layer.
Bake Again: Place the pan back in the oven and bake for an additional 15-18 minutes until the toffee and chocolate are melted and bubbly.
Finish Up: Remove from the oven and immediately sprinkle crushed pretzels and flaky sea salt on top.
Cool and Serve: Let it cool completely in the pan. Use the parchment overhang to lift the bars out. Cut into squares to serve.
How to Serve Rhubarb Pretzel Toffee Crunch Bars
Serve these bars as a sweet treat at your next gathering or enjoy them as a snack. They are delicious on their own or served with a scoop of vanilla ice cream for an extra special dessert.
How to Store Rhubarb Pretzel Toffee Crunch Bars
Store any leftover bars in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for up to a week.
Tips to Make Rhubarb Pretzel Toffee Crunch Bars
- Make sure to crush the pretzels finely to get a nice, even crust.
- Don’t skip the flaky sea salt sprinkle—it adds a fantastic balance to the sweetness!
- If fresh rhubarb is not available, you can use frozen rhubarb, just make sure to thaw and drain any excess liquid before using.
Variations
You can experiment by adding nuts or using dark chocolate chips instead of white chocolate for a richer flavor. You could also try adding a dash of cinnamon for a warming twist on the dessert.
FAQs
1. Can I use a different fruit instead of rhubarb?
Yes! You can substitute rhubarb with strawberries or raspberries for a different flavor profile.
2. How can I tell when the rhubarb mixture is done cooking?
The rhubarb mixture should look thick and the pieces should be tender. It usually takes about 5-7 minutes over medium heat.
3. Is it necessary to use parchment paper?
Using parchment paper makes it easier to lift the bars out after baking, making cutting and serving much simpler. It is highly recommended!
