Pretzel Crust Seven Layer 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, so 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 1/2 cups graham cracker crumbs and 1/2 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 9×13 inch pan.
Here’s my rendition of the recipe. I’m looking forward to making these again and taking new pictures.
Pretzel Crusted Seven Layer Bars
- 1 cup finely crushed salted pretzels measure after crushing**
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/4 cup butter melted (I used unsalted)
- 1/2 cup each semi-sweet chocolate chips, butterscotch chips and cashews
- 3/4 cup heavy whipping cream
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 tablespoons Imperial Sugar Dark Brown Sugar
- 1/4 teaspoon of vanilla extract optional
- 1/2 cup shredded coconut (sweetened flaked)
- 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, 1/4 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.