Caramel Pretzel Brownies

I've been wanting to make a brownie using my all-time favorite GF food item, Glutino Pretzels, for quite some time. Once I discovered those pretzels, I quickly realized that having Celiac Disease wasn't so bad. I know a lot of people will second me on this sentiment, but one of my favorite combos is salty and sweet and these had that combination just right. Josh and I both agreed that these would also be good warmed up with a scoop of vanilla bean ice cream on the side. AND make sure you save any leftover pretzel crumbs for another recipe I have for you tomorrow. Give these a try and enjoy!

Ingredients

1 box Betty Crocker® Gluten Free brownie mix (and the butter and eggs that are called for on the box)

25 caramels, unwrapped

2 TBSPs whipping cream

1/2 cup mini semisweet chocolate chips
3 cups GF pretzels, coarsely crushed (I used my food processor and Glutino pretzels)
1 cup melted butter
5 TBSPs sugar

Preparation Instructions

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of (8- or 9-inch) square pan. In medium bowl, combine pretzels, melted butter and sugar. Next, following instructions on box, combine the brownie mix, butter and eggs until blended. Mix in 1/2 cup of chocolate chips. Press the pretzel mixture into the bottom of the pan. Carefully spread brownie batter onto pretzel crust. Bake according to package instructions (24-28 minutes), or until a toothpick is inserted and comes out clean.

Meanwhile, in a medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until smooth. Drizzle caramel evenly over brownie. Cool completely before cutting.


ps: this is being shared over at Cast Party Wednesday.