Peanut Butter Pretzel Caramel Chocolate Bars

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: CHOCOLATE SHORTBREAD:

1 ¼ cups (6.25 ounces) all-purpose flour

⅔ cup (2.75 ounces) powdered sugar

⅓ cup (1.5 ounces) natural unsweetened or Dutch-process cocoa powder

¼ teaspoon salt

1 cup (8 ounces, 16 tablespoons) butter, melted (I use salted)

subheading: CARAMEL LAYER:

14 ounces soft caramels, unwrapped (see note)

¼ cup heavy cream

1 ½ cups (4 to 4.5 ounces) lightly crushed or broken pretzel sticks

subheading: PEANUT BUTTER LAYER:

1 cup (9 ounces) creamy peanut butter (see note)

¼ cup (4 tablespoons, 2 ounces) butter, softened

¾ cup (3 ounces) powdered sugar

½ teaspoon vanilla

subheading: CHOCOLATE GANACHE:

2 cups (12 ounces) semisweet chocolate chips

1 cup heavy cream

Directions at melskitchencafe.com

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