⁘ anna bakes cupcakes ⁘

10 Tablespoons (1 stick + 2 Tablespoons) unsalted butter, slightly soft (just leave at room temp for 10 minutes before using)
1 cup + 2 Tablespoons all-purpose flour (spooned & leveled)
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 cup homemade salted caramel (the full recipe)
1 cup chopped pretzels
6 ounces chopped semi-sweet chocolate (or 1 cup semi-sweet chocolate chips)
2 teaspoons coconut oil
optional: sea salt

Preheat the oven to 350°F. Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute.
Add the flour, sugar, salt, egg yolk, and vanilla extract and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together.
Press tightly into prepared pan. Press pretzel pieces evenly on top.
Bake for 20 minutes.
Allow to cool completely before adding the caramel (I stick it in the refrigerator to speed this up).

Prepare the salted caramel and wait for it to cool until it slightly thickens.
Pour/spoon over crust.
Allow to cool and set completely before topping with chocolate. Again, I stick it in the refrigerator to speed it up.

Melt the chocolate and coconut oil in the microwave in 15 second increments, stopping and stirring until completely melted.
Pour over cooled caramel.
Top with sea salt.
Stick in the refrigerator to cool completely.

Lift the parchment paper out of the pan using the overhang on the sides and cut into squares. Store in an airtight container at room temperature for up to a week.