0.3 cup imperial sugar extra granulated sugar fine
0.8 cup heavy whipping cream
1 cup pretzels salted crushed finely (measure after crushing)
0.5 cup semi-sweet chocolate chips
0.3 cup butter unsalted melted (I used )
0.3 teaspoon vanilla extract
Equipment
frying pan
baking paper
oven
aluminum foil
cutting board
Directions
Preheat oven to 350°F. Line an 8 inch square metal pan with nonstick foil or parchment paper.
Combine crushed pretzels, 2 tablespoons of sugar and the butter; mixing until well blended. Press onto bottom of pan.
Bake for 10 minutes.
Remove from oven and cool 15 minutes (this is important).
Sprinkle cooled baked crust with chocolate chips, butterscotch chips and nuts.
Combine heavy whipping cream, 1/4 cup sugar and 1 tablespoon brown sugar (also add vanilla, if using); mixing until well blended. Spoon evenly over bars so that it kind of sinks into the coconut.
Bake for 25 minutes or until coconut is lightly browned and chips start to melt. Cool at room temperature for about 30 minutes, then chill until very firm.Lift from pan by grasping foil or parchment, set on a cutting board, cut into bars.
