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Pretzel Crisps

Chocolate Covered Caramel Pretzel Crisps

Chocolate covered caramel pretzel crisps
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Servings 16 servings


  • 1 cup butter
  • 2 ΒΌ 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


  • NOTE: You have to make the homemade caramel first. Don't cheat and try to use packaged caramels - it won't be same.
  • Grease an 8 x 8 inch square pan.
  • 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.
  • 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.
  • When caramel has cooled and set -chill in refrigerator until firm. (At least an hour or two!)
  • 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.
  • 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.
  • Place a caramel cube on a pretzel.
  • Use two forks to carefully dip the pretzel/caramel into the bowl of chocolate to cover completely.
  • Place on wax paper to cool.
Keyword pretzels