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Rhubarb Pretzel Toffee Crunch Bars

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Rhubarb Pretzel Toffee Crunch Bars combine tart rhubarb, salty pretzels, buttery toffee, and creamy white chocolate in one irresistible dessert. With their sweet and salty layers, these easy-to-make bars are perfect for summer picnics, potlucks, and rhubarb season celebrations.

Ingredients

  • For the Crust:
  • 2 cups crushed pretzels
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Rhubarb Layer:
  • 2 cups diced rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • For the Toffee Layer:
  • 1 cup toffee bits
  • 1 cup white chocolate chips
  • For the Topping:
  • 1/2 cup crushed pretzels
  • Flaky sea salt (for sprinkling)

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment. Mix pretzels, melted butter, and sugar; press into pan. Bake for 10 minutes, then let cool slightly.
  2. Make the Rhubarb Filling: In a saucepan, combine rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until thick and jammy. Spread over crust.
  3. Add Toffee and Chocolate: Sprinkle toffee bits and white chocolate chips evenly over the rhubarb layer.
  4. Bake Again: Return to oven for 10–12 minutes, just until chocolate softens. Let cool completely.
  5. Top and Chill: Sprinkle with more crushed pretzels and flaky sea salt. Chill for 1–2 hours until firm. Slice into bars.

Notes

  • Swap white chocolate with dark chocolate for richer flavor.
  • Add chopped pecans or almonds for extra crunch.
  • Try mixing strawberries with rhubarb for a fruitier version.
  • Use crushed mini pretzel twists or sticks (avoid flavored varieties).
  • Press crust firmly and allow cooling before layering to prevent crumbling.

Nutrition

Find it online: https://cookedbymaya.com/rhubarb-pretzel-toffee-crunch-bars/