Salted Pretzel Pecan Caramel Chocolate Bars

Preheat the oven to 175°C (350°F). Line a 23x33 cm baking pan with parchment paper, leaving a 5 cm overhang along the long sides to serve as handles later.

Place 200 g salted pretzels into a food processor and pulse until broken into small, pebbly crumbs without turning into a fine dust.

Transfer pretzel crumbs to a mixing bowl, add 50 g light brown sugar and 115 g melted unsalted butter, and stir with a heatproof silicone spatula until all crumbs are evenly coated.

Tip the pretzel mixture into the lined baking pan and press down firmly into a compact, level base across the entire bottom using the bottom of a measuring cup.

Bake the crust at 175°C (350°F) for 10 to 12 minutes until lightly toasted and aromatic.

Remove the baking pan from the oven and set it onto a wire cooling rack to cool for 15 minutes while preparing the caramel.

Place 120 g chopped pecans into a dry skillet over medium heat and toast for 4 to 5 minutes, tossing frequently, until fragrant and warm.

Combine 150 g dark brown sugar, 115 g cubed unsalted butter, 395 g sweetened condensed milk, and 60 ml light corn syrup in a medium heavy-bottomed saucepan over medium-low heat.

Bring the caramel mixture to a gentle boil over medium heat, stirring continuously with a heatproof silicone spatula along the bottom and corners to prevent scorching.

Cook the bubbling caramel continuously for 6 to 8 minutes until a candy thermometer reads exactly 114°C (237°F), which indicates the soft-ball stage.

Remove the saucepan immediately from the heat, then stir in 5 ml vanilla extract, 2 g fine sea salt, and the toasted chopped pecans until evenly dispersed.

Pour the hot pecan caramel mixture directly over the cooled pretzel crust, spreading it toward the corners with a heatproof silicone spatula to form an even layer.

Transfer the pan to the refrigerator and chill uncovered for 30 minutes until the caramel layer cools and feels resilient to a gentle touch.

Place 200 g finely chopped bittersweet chocolate and 30 ml heavy cream in a microwave-safe bowl, then microwave in 20-second increments at medium power, stirring well between intervals, until completely melted and glossy.

Pour the warm melted chocolate mixture over the chilled caramel layer and spread it into a smooth, edge-to-edge coating using an offset spatula.

Scatter 3 g flaky sea salt and 25 g coarsely crushed pretzels evenly over the top of the wet chocolate before it sets.

Return the baking pan to the refrigerator and chill for 60 minutes until the chocolate topping is fully solidified.

Grasp the parchment paper overhang to lift the slab onto a cutting board, then slice into 24 even rectangular bars using a sharp chef knife wiped clean under warm water between cuts.