|
Preheat the oven to 350 F. Line a 9×9-inch pan with foil and spray
the foil with nonstick cooking spray.
Fry the bacon until it is crisp, turning often so it cooks evenly. Once
crispy, remove the bacon from the pan and place it on a paper
towel-lined plate to cool. Once cool, chop into small pieces.
Put the pretzels in a food processor and process them until they are
fine crumbs. Combine the pretzel crumbs, melted butter, and sugar
in a bowl and toss until the pretzels are moistening and the mixture
has the texture of wet sand. Press it onto the bottom of the foil-
lined pan in an even layer.
|
|
Sprinkle the chopped bacon on top of the pretzels in an even layer,
then add the chocolate chips, peanut butter chips, and crushed
potato chips. Pour the salted caramel sauce evenly over the entire
pan.
Bake the bars at 350 for 20 minutes, until golden brown and
bubbling on the sides. Let them cool on a wire rack until they’re
room temperature. To serve, lift the bars from the pan using the foil
as handles, and cut into small squares. (They are easiest to cut when
they are cold, but they taste best at room temperature.) If desired,
sprinkle with a pinch of crushed potato chips just before serving.
|
