CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY
Here's what you need: pretzel, crispy rice cereal, marshmallow, butter, caramel, semi-sweet chocolate chips, nonstick spray
Provided by Quinton Washington
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 300˚F (150˚C).
- Combine cereal and crushed pretzels in a large bowl.
- In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
- Combine cereal, pretzels and melted marshmallows. Mix well.
- Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
- Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
- Roll out with a rolling pin into a thin layer.
- Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
- Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
- Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
- Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
- Enjoy!
CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy
Provided by Michael Price
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F (200°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
- Add the eggs, 1 at a time, beating to incorporate before adding the next.
- Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
- Add the pretzels to a zip-top bag and crush with a rolling pin.
- Fold in the chocolate chips and crushed pretzels until evenly combined.
- Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
- Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
- Bake for 8-10 minutes, then remove from the oven.
- While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 37 grams
SALTY SWEET CARAMEL PRETZEL COOKIES
You get the best of both worlds - sweet and salty - all wrapped into this cookie. It's filled with sweet caramel bits, salty pretzels, and creamy milk chocolate.
Provided by Melissa Stadler, Modern Honey
Categories Cookies
Time 22m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl.
- Add egg, egg yolk, vanilla, and powdered milk (optional) and cream until combined.
- Add flour, baking soda, and salt and stir just until combined.
- Stir in chocolate chips, caramel bits, and pretzels.
- Use Silpat or parchment paper on a baking sheet so the caramel doesn't stick to the pan. Drop dough onto baking sheet.
- Bake for 11-14 minutes or until lightly golden brown on the edges.
CARAMEL CHOCOLATE CHIP COOKIES
Steps:
- Preheat oven to 375°
- In a medium mixing bowl, whisk flour, baking soda and salt.
- In a large bowl, beat butter, brown sugar and sugar together until creamy. Add vanilla and corn syrup, beat until combined. Beat in eggs.
- Gradually add flour mixture into sugar mixture, beat until combined.
- Stir chocolate chips, caramel pieces and walnuts into mixture.
- Using a 1 inch cookie scoop, or by rounded teaspoon, drop onto ungreased baking sheet.
- Bake for 9 minutes or until edges just start to brown.
- Let cool on baking sheet for 10 minutes then place on wire rack to cool.
- **The little pieces of caramel can ooze out and get stuck on the baking sheet.
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- Preheat oven to 350 with the rack in the center. Prepare 2 cookie sheets with parchment paper or cooking spray.
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