Ingredients for Coconut Pretzel Crunch Bars
- Fudge Cake Mix
- Pretzel
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- Dark Corn Syrup
- Eggs
- Butterscotch Chips
- Sweetened Flaked Coconut
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How to Make Coconut Pretzel Crunch Bars
- Preheat oven to 350°F (175°C). Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine 1 cup (2 sticks) unsalted butter, softened, and 15.25 oz (1 box) yellow cake mix. Mix on low speed until well blended. The mixture will be crumbly.
- Add 1 ½ cups crushed pretzels and mix well. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 12 minutes.
- While the crust bakes, prepare the topping. In a separate large bowl, whisk together 1 cup granulated sugar, ½ cup light corn syrup, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup sweetened shredded coconut.
- Pour the coconut topping evenly over the partially baked crust.
- Return to the oven and bake for an additional 30-40 minutes, or until the edges are deep golden brown and the topping is set.
- Let cool completely in the pan for at least 1 hour before running a knife around the edges to loosen. Cut into bars and store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
86g
Fat
36g
Carbs
16g
