Caramel Snappers Recipes

CARAMEL-PECAN SNAPPERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
• Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.

DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)

Steps:

• Prepare a baking sheet by lining it with wax paper.
• Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
• Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
• Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.

CARAMEL-PECAN SNAPPERS

Steps:

• heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
• shape dough into 1in balls on ungreased cookie sheet 3in apart
• with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
• bake 9-10 and remove from oven place on cooling rack.
• in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
• spoon caramel over cookies top with melted cooled chocolate
• cool completely about 30 minutes minutes.

SNAPPERS (SALTED CARAMEL DARK CHOCOLATE PRETZELS)

Steps:

• Preheat the oven to 375-degrees, and line a jelly roll pan with foil or parchment paper. If using foil, spray with cooking spray.
• Cover the pan with a single layer of the pretzels.
• In a small saucepan, melt the butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, let cook that way for 3 minutes without stirring.
• Pour the mixture over the pretzels.
• Bake for 5 minutes.
• Take the pretzels out of the oven, and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate over the pretzels. A small off-set spatula or rubber spatula works well for this.
• Sprinkle with sea salt.
• Let the pretzels cool completely (pop into the freezer for a few minutes is you're in a hurry), and then break into pieces.