Chocolate Caramel Peanut Butter Pretzel Pie Food

CHOCOLATE CARAMEL PEANUT BUTTER PRETZEL PIE

Steps:

• Caramel sauce - if you are using homemade caramel sauce, I recommend this recipe for easy caramel sauce and you should make that now and set aside to cool while you do the first couple layers!
• Make the Pretzel Crust! Blitz the pretzels in a food processor until they are as fine as you can get them. Add brown sugar, salt, and melted butter and pulse until pretzel crumbs are moistened. Press the crumbs into a 9-inch pie dish, using the bottom of a measuring cup to lightly pack the crumbs to the bottom and up the sides to create a crust. Place in the freezer.
• Make the Peanut Butter Filling! Using the whisk attachment of a stand mixer, whisk together cream cheese, peanut butter, and sugar on high speed until well mixed, scraping down the sides as needed. Whisk in 1 tablespoon of caramel sauce. Whisk in the whipped topping on medium speed until just combined. Scrape down the sides and the bottom and whisk again on medium until fully mixed. Spread into the frozen pretzel crust and drizzle with 1 tablespoon of caramel sauce. Freeze until set - about 45 mins to 1 hour.
• Prepare the Chocolate-Covered Pretzels. While the filling is freezing, melt 4 oz milk chocolate chips in a small bowl. (About 2/3 cup chips.) Dip 16 or so mini twist pretzels in milk chocolate and set on a parchment-covered plate. Place in the refrigerator to chill and set. Once the chocolate has set and before you spread the ice cream, rough chop the chocolate covered pretzels and set aside.
• Spread the Chocolate Ice Cream! Set the chocolate ice cream out to soften or zap in the microwave for 1-2 minutes on 50% power. Once it is just barely soft enough (not melting!) that you can scoop and spread, place 5 scoops of chocolate ice cream on top of the caramel drizzled peanut butter layer and use a spatula to press/spread the ice cream out into an even layer. Top the pie immediately.
• Top the Pie! Drizzle 2 tablespoons caramel sauce all over the pie. Melt the remaining 2 oz milk chocolate chips (~2-3 Tbsp) and drizzle over the pie. Top the pie with the chopped chocolate covered pretzels and flaky salt. Place in the freezer and chill until set - at least three hours.
• Run a knife under hot water, dry, then slice and serve!

CHOCOLATE CARAMEL HAZELNUT PIE

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

CARAMEL CHOCOLATE PEANUT BUTTER PRETZEL BITES (LIKE TAKE 5)

Steps:

• Line two baking sheets with waxed paper.
• Arrange pretzels on baking sheets in rows.
• Put a teaspoon of peanut butter on each pretzel.
• Melt caramels with butter in saucepan over med. heat until melted.
• Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
• Put in fridge one hour or until hardened.
• Melt chocolate according to package directions.
• Dip each pretzel into chocolate and return to waxed sheets.
• Refridgerate an additional hour.
• Serve.

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).