Chocolate Caramel Pretzel Crisps Recipes

CARAMEL CHOCOLATE COVERED PRETZEL RODS

Steps:

• Line a large sheet or pan with parchment paper.
• Combine the caramel squares and light cream in a medium microwave safe bowl.
• Microwave the mixture 2-3 minutes (in 30-second increments, stirring after every 30 seconds) until the mixture is completely melted and smooth.
• Pour the caramel mixture into a tall glass measuring cup or mug. Dip each pretzel rod ⅔ of the way to cover in caramel. Place on parchment paper to cool.
• Once the caramel is set, melt the chocolate in the microwave on 40% power for 45 seconds. Stir and continue microwaving at 20-second intervals until just melted. Stir until smooth.
• Dip the caramel-coated pretzels into the melted chocolate and place on parchment paper to cool. (You may want to pour the chocolate into a tall glass measuring cup or mug.)
• Melt the chocolate melts in a small zippered bag and snip the corner off. Drizzle over chocolate. Add favorite decorations if desired.
• Store in an airtight container. Yield: about 2 ½ dozen.

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat oven to 350 degrees
• Line a baking sheet with parchment paper and spread the 3 cups of whole pretzels over to cover the pan evenly
• Add butter and brown sugar to a sauce pan and bring to a boil
• Boil 2 - 3 minutes, stirring constantly, until thick
• Pour over pretzels and us a rubber spatula to spread it out
• Place pan in oven and bake at 350 degrees for 4 - 5 minutes, until edges are bubbly
• Remove from oven and immediately sprinkle on the whole bag of chocolate chips on top
• Allow chocolate chips to sit for 5 minutes and melt, then use a rubber spoon or spatula to spread the chocolate out to cover the pretzels
• Sprinkle the crushed pretzels on top of the melted chocolate
• Place pan in fridge or freezer until set, around an hour or two.
• Once hardened, use your hands to break the bars into pieces
• Store leftovers in an airtight bag in the freezer until ready to eat

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Line a large, rimmed baking sheet with parchment paper.
• Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
• Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
• Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
• Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
• Refrigerate until hardened.
• Cut or tear into pieces, Enjoy!

CHOCOLATE CARAMEL PRETZEL CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange 24 Pretzel Crisps® face up in prepared baking sheet (you may need 2 sheets).
• Melt butter and brown sugar in a heavy saucepan over medium-high heat. Stir constantly until mixture comes to a boil. Boil until mixture coats a spoon, 4 to 6 minutes. Remove from heat.
• Drizzle 1 teaspoon caramel onto each pretzel in the pans, covering pretzel fronts. Reserve the rest of the caramel. Bake pretzels in preheated oven 3 minutes; remove.
• Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps®, pressing lightly. Cool 1 minute.
• Using tongs, dip each cookie into remaining caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.