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Test Kitchen Approved

Bar Treats

Time: 8 hours

Yield: 20 servings

About

For when you're gathering with your friends and buddies but don't want to head out to the bar! Bar Treats are salty and sweet treats perfect for enjoying with a cold glass of beer or with whatever beverage suits your fancy... they're like happy hour in snack-bar form! Crunchy candied pretzels form a crust for a deeply rich and buttery beer-flavored caramel. You just won't believe how amazing Bar Treats taste... or how you keep coming back for more!

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Ingredients

  • For the pretzels:
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 cups miniature pretzels
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract
  • For the caramels:
  • 4 cups dark beer
  • 1 teaspoon plus 1 cup butter, divided
  • 3 cups sugar
  • 2/3 cup corn syrup
  • 2 cups heavy whipping cream, divided
  • 1/3 cup water
  • 1 1/2 teaspoons salt, divided

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line a 15x10-inch baking pan with foil.

Step 3 -Coat the foil in the baking pan with cooking spray.

Step 4 -In a small bowl, add 1/3 cup of the sugar and 1/2 teaspoon of the salt and whisk to combine.

Step 5 -In a large bowl, add the pretzels, the oil, and the vanilla and toss to combine.

Step 6 -Add the sugar-salt mixture and toss to coat.

Step 7 -Transfer the pretzel mixture to the prepared baking pan.

Step 8 -Bake, while stirring occasionally, until the sugar has melted and caramelized, about 10-13 minutes. Keep a close eye on it during baking as the sugar can burn if overbaked.

Step 9 -Allow the pretzel mixture to cool completely.

Step 10 -Coarsely chop the pretzels and set them aside.

Step 11 -In a large saucepan over medium-high heat, bring the beer to a boil.

Step 12 -Boil the beer until it reduces to about 2/3 cup.

Step 13 -Set the reduced beer aside to cool.

Step 14 -Line a 9-inch square pan with foil.

Step 15 -Grease the foil with 1 teaspoon of the butter.

Step 16 -In a Dutch oven over medium heat, add the remaining sugar, the corn syrup, 2/3 cup of the heavy cream, the water, 1 teaspoon of the salt, and the remaining butter and cook, while stirring, until it reaches 238 degrees F when tested with a candy thermometer, about 20 minutes.

Step 17 -In a small bowl, add the reduced beer and the remaining heavy cream and stir to combine.

Step 18 -Add the beer mixture, while slowly stirring, to the cream mixture in the Dutch oven.

Step 19 -Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate any sugar crystals.

Step 20 -Cook the cream-beer mixture, while stirring constantly, until it becomes a firm caramel and the mixture reaches an internal temperature of 245 degrees F when tested with a candy thermometer, about 30 minutes.

Step 21 -Transfer the Dutch oven from the heat.

Step 22 -Pour the caramel mixture into the prepared pan, but do not scrape the Dutch oven.

Step 23 -Sprinkle the caramel with the pretzels and the remaining salt.

Step 24 -Let the caramel stand until firm, at least 5 hours and up to overnight.

Step 25 -Use the foil to lift the bars out of the pan.

Step 26 -Discard the foil and cut the bars into 1-inch squares.

Step 27 -Serve.

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