Chocolate Caramel Pretzel Crisps Food

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.

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).

WHITE CHOCOLATE PRETZEL CRISPS® SPARKLERS

Steps:

• Microwave white chocolate chips in a microwave safe bowl until beginning to melt. Stir. Microwave another few seconds until completely melted.
• Dip different parts of Original Pretzel Crisps® into the chocolate. Coat with gold sprinkles or white sugar pearls and set aside to cool and harden. Enjoy!

CHOCOLATE CARAMEL PRETZEL BARS

Steps:

• Preheat the oven to 325F. Line a baking sheet with aluminum foil then spray it with non-stick cooking spray.
• Place the pretzels onto the baking sheet in a single layer until it's completely covered.
• In a small pot, melt the butter and sugar over medium low heat. Bring it to a boil, then continue boiling for 3 minutes, stirring constantly.
• Pour the bubbly mixture evenly over the pretzels. The caramel mixture will even out when it bakes, so don't worry if you missed some spots.
• Bake it at 325F for 8 to 10 minutes until the caramel is fully bubbling on the entire sheet.
• Remove the baking sheet from the oven then sprinkle the chocolate chips evenly over top. Return the baking sheet to the oven for another 1 to 2 minutes to soften the chocolate chips.
• Use a spatula to spread the melted chocolate evenly. Then place the baking sheet in the freezer for 30 minutes.
• Remove the pretzel bars from the baking sheet and peel off the aluminum foil. Break it apart or cut it into squares with a large knife.

CHOCOLATE CARAMEL PECAN PRETZEL BITES

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with aluminum foil. Place pretzel squares on baking sheet; top each with a Rolo. Bake for 2 minutes. Remove from oven and press a pecan half on top of each one, compressing the Rolo slightly.
• Place pan in refrigerator to cool candies, at least 5 minutes and up to 1 day. In a small bowl, microwave chocolate chips to melt, and drizzle with a fork for garnish.
• Enjoy!

CHOCOLATE PRETZEL CRISPS NACHOS

Steps:

• Toss together your desired amount of Pretzel Crisps®, chocolate chips and mini marshmallows in a large bowl. Turn them out onto your serving dish. Then drizzle with warmed fudge and butterscotch (or caramel) sauce. Top immediately with sprinkles. Serve chocolate Pretzel Crisps® nachos on their own, or with a side of ice cream.