Pretzel Crust Seven Layer Bars (also known as Pretzel Magic Bars) is a recipe originally from the Imperial Sugar company. At one point they were called Pretzel Cashew Seven Layer Bars, but if you are like me you'll make these with pretzels and whatever nut you have around the house. I've changed the name so hopefully the recipe will come up when people are looking for ways to use pretzels. As for the cashews, they are still a very good choice and go well with the chips and coconut.
Pretzel Seven Layer Bars Notes
One interesting thing about these is they are Seven Layer Bars made without condensed milk, but rather a mixture of cream and two kinds of sugar. And then of course there's the crust.
The crust in traditional Seven Layer Bars is made with 1 ½ cups graham cracker crumbs and ½ cup of melted butter, but Pretzel Crust Seven Layer Bars have a crust made of crushed pretzels, sugar and melted butter. The pretzel crust makes them a little bit less sweet and slightly salty. Also, there's less butter so the bars aren't quite so rich.
This recipe calls for an 8 inch square pan. If you need a larger batch, double and use a 9x13 inch pan.
Here's my rendition of the recipe. I'm looking forward to making these again and taking new pictures.
Condensed Milk Version
I had condensed milk left from another project, so I made another batch and used condensed milk instead of the cream and sugar mixture. To make these with condensed milk, follow the directions below, but use ½ can of condensed milk in place of the cream and sugar mixture.
Recipe
Pretzel Crusted Seven Layer Bars
Ingredients
- 1 cup finely crushed salted pretzels measure after crushing**
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- ¼ cup butter melted (I used unsalted)
- ½ cup each semi-sweet chocolate chips, butterscotch chips and cashews
- ¾ cup heavy whipping cream
- ¼ cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoons Imperial Sugar Dark Brown Sugar
- ¼ teaspoon of vanilla extract optional
- ½ cup shredded coconut (sweetened flaked)
Instructions
- Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil or parchment paper.
- Combine crushed pretzels, 2 tablespoons of sugar and the butter; mixing until well blended. Press onto bottom of pan.
- Bake for 10 minutes. Remove from oven and cool 15 minutes (this is important).
- Sprinkle cooled baked crust with chocolate chips, butterscotch chips and nuts.
- Combine heavy whipping cream, ¼ cup sugar and 1 tablespoon brown sugar (also add vanilla, if using); mixing until well blended. Spoon evenly over bars so that it kind of sinks into the coconut.
- Bake for 25 minutes or until coconut is lightly browned and chips start to melt. Cool at room temperature for about 30 minutes, then chill until very firm.
- Lift from pan by grasping foil or parchment, set on a cutting board, cut into bars.
Rosalie Breslin
I have to try this recipe since it doesn't have condensed milk. The problem, for me, with condensed milk is that it has a fairly strong taste.
Gloria
These look so good! Why do Fritos candy come to mind?
Erin @ The Spiffy Cookie
Wow a 7 layer bar without condensed milk? Fantastic.
Anna
Cindy, I don't see why not. Give it a try!
CindyD
So would this work with sweetened condensed milk?
Anna
Jennie, I'm so happy to hear you love that lemon square recipe.
Carmen, Imperial is a brand of sugar sold here in Texas and in other states. I think C&H might be easier to find in California. Feel free to use whatever brand of dark brown sugar you want. I kept the brand name in the recipe because I got the recipe from their web page.
Carmen Rossi
Buon Giorno Anna,
This sounds like a terrific recipe. I will see if my daughter will like it. I'm sure she will. I don't have time to bake as much as I would like, but I will have to make time for this. Also, I had not heard of Imperial Dark Brown Sugar, will have to try it out. Grazie for the great recipe. 🙂
Jennie
Hi Anna! For the past 3 years at least, I have been making your Best Ever Lemon bars for my Dad for Father's Day. This year I think he is getting these instead. This recipe is SCREAMING to be made! Thanks for the idea!
Anna
I hope you make them because they are really good, and a nice change from the usual Hello Dolly/Seven Layer bars.
Jen
Great timing. I just made the Hello Dolly bars from your book so I have a lot of these ingredients waiting to be used. I also have heavy cream that MUST be used in the next day or two so these are perfect!
Sue
That sounds like a great variation on seven layer bars!!