Fudge Caramel Pretzel Bites Recipes

CARAMEL PRETZEL BITES

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

FUDGE-CARAMEL PRETZEL BITES

Steps:

• In 2-quart saucepan, heat 1/2 cup sugar and the water to boiling over medium heat, brushing down sides of pan with wet pastry brush until sugar is dissolved. Cook over medium heat, without stirring, 8 minutes or until mixture turns golden amber color. Meanwhile, in 1-quart saucepan, cook whipping cream and 2 tablespoons butter over medium-low heat until butter is melted. Carefully add whipping cream mixture to sugar mixture (mixture will spatter). Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon salt with whisk until smooth. Cool completely, about 1 hour.
• Meanwhile, heat oven to 350°F. Line 9-inch square pan with foil; spray foil with cooking spray. In food processor, place flour, 1/2 cup sugar, 1/2 cup butter and 1/4 teaspoon salt. Cover; process, using quick on-and-off motions, until mixture looks like coarse meal. Add egg yolks. Cover; process, using quick on-and-off motions, just until dough comes together. Press dough in bottom of pan. Sprinkle with pretzels, pressing lightly into dough.
• Bake 20 to 25 minutes or until light golden. Cool completely in pan on cooling rack, about 30 minutes.
• In 2-quart saucepan, heat chocolate chips and condensed milk over low heat 5 to 8 minutes, stirring constantly, until melted and smooth. Remove from heat; stir in 1 teaspoon vanilla. Pour over cooled crust. Spoon caramel by heaping teaspoonfuls over fudge; swirl caramel through fudge with knife for marbled design. Refrigerate 2 hours or until set. Cut into 6 rows by 6 rows. Store in refrigerator.

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).