- 1½ cups crushed pretzel twists
- ½ cup Dierbergs butter, melted
- ¼ cup Dierbergs sugar
- 1 box (18 to 20 ounces) dark chocolate brownie mix
- 1 teaspoon vanilla extract
- ¼ cup hot caramel topping
- ½ teaspoon coarse salt
- 24 miniature pretzel twists
Line 9 x 13-inch baking pan with heavy-duty foil, extending about 1 inch above sides of pan; lightly coat with no-stick cooking spray and set aside.
In medium bowl, stir together crushed pretzels, butter, and sugar until well mixed; press into prepared pan.
Bake in 350°F. oven 8 minutes. Cool slightly.
In large bowl, combine brownie mix according to package directions, adding vanilla to batter. Carefully spread batter over crust.
Bake in 350°F. oven until set, about 28 to 30 minutes. Cool completely in pan on wire rack.
Use foil to lift brownies from pan onto cutting board. Cut into bars.
Drizzle caramel topping over brownies. Just before serving, sprinkle coarse salt over top and garnish each bar with whole pretzel twist.
Serving Size: Per Serving
Cholesterol: 26 mg
Fat: 11 g
Sodium: 189 mg
Carbohydrates: 30 g
Protein: 2 g
Saturated Fat: N/A