Beer Caramel Pretzel Cookie Bars
Yield: 16 bars
For the cookie layer:
  • 12 tbsp. unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp. vanilla extract
  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 ½ cups semi-sweet chocolate chips
For the caramel:
  • 1 cup beer (I used a medium lager)
  • 1 14oz bag of soft caramels unwrapped (I used Kraft)
  • 1-2 cups of salted pretzels
  1. Preheat oven 350F. Spray an 8x8 baking pan or line with parchment paper- set aside.
  2. In a large bowl, whisk together the melted butter and sugars. Add the egg and yolk, mixing until smooth and well-combined. Add the vanilla.
  3. Sprinkle the flour, baking soda and salt over the wet ingredients and use a spatula to fold together until just incorporated with no streaks of dry ingredients. Stir in the chocolate chips.
  4. Spread dough into the prepared pan and smooth with a spatula. Bake for 25-30 minutes or until the edges are golden and crisp and the inside feels set. (It can be a little soft, but if it's too gooey the inside bars won't hold together. Cool on a wire rack.
For the caramel:
  1. While the bars are baking, combine the beer and caramels in a medium sized heavy saucepan over medium-high heat. Stir until caramels have melted completely and the beer is worked in. Cook for 5-10 minutes more, or until the mixture is a dark amber color and has reduced a bit.
  2. Spread over the cookie bars and top with pretzels- sticking them into the gooey caramel.
  3. Let bars cool completely (the freezer worked well for this,) before removing from pan and slicing.
  4. Bars last in an airtight container for up to a week.
Cookie Recipe adapted from: Baking Illustrated
Recipe by The Baker Chick at