Sweet and Salty Chocolate Dessert Bar Recipe! This cookie bar recipe includes chocolate, pretzels, coconut and so much more! So delicious!
How can you go wrong with a sweet and salty dessert that fits every craving! I love the combination of chocolate and salty goodness. Perfect for days when I am not sure if I want potato chips or chocolate. I can fit both cravings in with these delicious Sweet and Salty Chocolate Dessert Bars!
These would be the perfect sweet treat to bring to an office holiday party or other holiday events. I remember what it was like stressing over what to bring to the holiday party that everyone would love and you would feel like you were the Pinterest queen/king. Our office was a bit competive in a quiet way. Everyone judging who brought treats from the grocery store or who actually made them at home. No one said anything at the event but you could feel the judgement in the room.
I hope you do not work in an environment like that but if you do I think these Chocolate Pretzel bars would kick butt!
Do you love chocolate? Check out these other great chocolate recipes we have shared over the past 10 years. I can’t believe we have been sharing recipes for ten years. It feels like maybe a year or two not 10. I am still wrapping my mind around how many recipes and posts have been shared. It amazed me.
I mean HELLO YUM!
Sweet and Salty Chocolate Dessert Bar Recipe
Ingredients
1 Can Pillsbury Croissants (8)
1 C Toasted Coconut
1 Can Sweetened Condensed Milk
1 C Butterscotch chips
1 Package Milk Chocolate chips
1 C Mini pretzels, salted and broken into small bits
Directions
Preheat oven to 325
1. Unroll the crescent rolls and fit into a greased 7 x 11 baking pan
2. Sprinkle the coconut on top of the dough
3. Drizzle the can of condensed milk on top of the coconut
4. Bake for 25 minutes or until the crust is golden brown and the center of the dessert is set. Remove and cool for 15 minutes
5. In a bowl, microwave the butterscotch chips in 30-second intervals until melted
6. Spread on top of the coconut mixture. Cool in the refrigerator until hardened
7. In a bowl, microwave the chocolate chips in 30-second intervals until melted
8. Spread on top of the butterscotch mixture and smooth out
9. Sprinkle the pretzel bits on top of the chocolate
10. Return to the fridge to set
11. To serve, remove from fridge for 15 minutes before cutting.
Enjoy!
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- 1 Can Pillsbury Croissants 8
- 1 C Toasted Coconut
- 1 Can Sweetened Condensed Milk
- 1 C Butterscotch chips
- 1 Package Milk Chocolate chips
- 1 C Mini pretzels salted, and broken into small bits
-
Preheat oven to 325
-
Unroll the crescent rolls and fit into a greased 7 x 11 baking pan
-
Sprinkle the coconut on top of the dough
-
Drizzle the can of condensed milk on top of the coconut
-
Bake for 25 minutes or until the crust is golden brown and the center of the dessert is set. Remove and cool for 15 minutes
-
In a bowl, microwave the butterscotch chips in 30 second intervals until melted
-
Spread on top of the coconut mixture. Cool in the refrigerator until hardened
-
In a bowl, microwave the chocolate chips in 30 second intervals until melted
-
Spread on top of the butterscotch mixture and smooth out
-
Sprinkle the pretzel bits on top of the chocolate
-
Return to the fridge to set
-
To serve, remove from fridge for 15 minutes before cutting.
-
Enjoy!
Can’t find the corned beef and cabbage recipe on your site. What kind of spice is that on the corned beef.
Thank you for responding.
Here is a link to the post – https://www.tammileetips.com/2013/02/crock-pot-corned-beef-and-cabbage/
I use the spices that come with the Corned Beef when I do the recipe.