Pretzel Crisps

I’ve said it before – holiday baking is still in full effect! I’m visiting with my family over the holidays and there are A LOT of us! Lots of people to eat all my goodies, so I’m making a ton this week! Plus, get me together with my sister-in-law Katie, and crazy, yummy baking happens.

Katie has been bragging about her chocolate covered caramels all week and yesterday we somehow started a conversation about how great pretzels would be to add to them. We both agreed that the Snack Factory Chocolate Covered Pretzel Crisps are amazing but the only place we’ve ever seen them sold is at Costco. I’m not even sure they make them anymore because they aren’t even listed on the Pretzel Crisp website. Katie then told me it would be so easy to make our own.

Genius.

“I’m totally going to try that one of these days! They are like chocolate crack – you can’t stop eating them,” I said.

Little did I know that she would take it upon herself to whip up a batch this morning AND add her amazing homemade caramel!

Genius.

Plus, she made it an activity with the kids. She has 4 of her own and my daughter was having a sleepover at her house! She showed up at my dad’s house with the most amazing candy that we have now named “Chocolate Covered Caramel Pretzel Crisps“. Knowing that I would immediately want to blog about it, she proclaimed…

“Annnnddd…I took pictures!”

Genius.

Katie is a professional photographer in St. Louis so I wasn’t surprised she had her camera handy! I have to say these are some of the best candies around! They put my S’Mores Bark that I made yesterday to shame. The homemade caramel that is stuffed inside these bad boys is gooey and delicious!

Ingredients:

1 cup butter

2 ¼ cups brown sugar

1 cup light corn syrup

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla (NOT imitation vanilla!)

12 ounce dark chocolate

12 ounce semi-sweet chocolate

1 Bag Snack Factory Pretzel Crisps

Candy Thermometer

 

Instructions:

NOTE: You have to make the homemade caramel first. Don’t cheat and try to use packaged caramels – it won’t be same.

1. Grease an 8 x 8 inch square pan.

2. In a heavy 4 quart saucepan melt butter over medium heat.  Add brown sugar, corn syrup and milk. Stirring constantly, heat to 248 to 250 degrees F (116 to 120 degrees C). *You will need to use a candy thermometer to monitor the temperature. You should expect to be stirring constantly for 45 minutes. Be patient. You can’t rush this process.

3. Remove from heat and stir in vanilla extract. Pour into prepared pan. Let sit out on the counter until it is room temperature – or a solid state.

4. When caramel has cooled and set -chill in refrigerator until firm. (At least an hour or two!)

5. Combine the dark and semi-sweet chocolate and melt it in the top of a double boiler or in a bowl in the microwave. Stir until smooth.

Chocolate Caramels

6. Once caramel is ready – remove from refrigerator and cut into small cubes to fit on a pretzel. NOTE: Cut the caramel as you go because it will start to melt.

Caramel

7. Place a caramel cube on a pretzel.

Chocolate caramels

8. Use two forks to carefully dip the pretzel/caramel into the bowl of chocolate to cover completely.

Chocolate Caramel

9.  Place on wax paper to cool.

Caramel

REMEMBER:

*Be patient with caramel making process.

*Cut a cube of caramel – set on pretzel – dip in chocolate. Cut each cube of caramel right before you dip. You want to keep the caramel in the cold pan as long as possible.

Chocolate Caramel Pretzel

Caramel Pretzel Crisps

Chocolate Covered Caramel Pretzel Crisps
Recipe Type: Dessert
Author: Skinny Not Skinny
Ingredients
  • 1 cup butter
  • 2 ¼ cups brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla (NOT imitation vanilla!)
  • 12 ounce dark chocolate
  • 12 ounce semi-sweet chocolate
  • 1 Bag Snack Factory Pretzel Crisps
  • Candy Thermometer
Instructions
  1. NOTE: You have to make the homemade caramel first. Don’t cheat and try to use packaged caramels – it won’t be same.
  2. Grease an 8 x 8 inch square pan.
  3. In a heavy 4 quart saucepan melt butter over medium heat. Add brown sugar, corn syrup and milk. Stirring constantly, heat to 248 to 250 degrees F (116 to 120 degrees C). *You will need to use a candy thermometer to monitor the temperature. You should expect to be stirring constantly for 45 minutes. Be patient. You can’t rush this process.
  4. Remove from heat and stir in vanilla extract. Pour into prepared pan. Let sit out on the counter until it is room temperature – or a solid state.
  5. When caramel has cooled and set -chill in refrigerator until firm. (At least an hour or two!)
  6. Combine the dark and semi-sweet chocolate and melt it in the top of a double boiler or in a bowl in the microwave. Stir until smooth.
  7. Once caramel is ready – remove from refrigerator and cut into small cubes to fit on a pretzel. NOTE: Cut the caramel as you go because it will start to melt.
  8. Place a caramel cube on a pretzel.
  9. Use two forks to carefully dip the pretzel/caramel into the bowl of chocolate to cover completely.
  10. Place on wax paper to cool.

 

 

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Hollie officially chose her occupation as a "cooker" when she was two. Ever since then, she has been whipping up the most fabulous creations in her kitchen for her friends, family and whoever will eat!

1 COMMENT

  1. This looks good! and easy:) My boys want to help with the baking, but sometimes it’s too complicated for them. I could get them to help with the chocolate dipping or taste testing when I’m done.

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