Caramel Pretzel Cookie Dough Bites Recipes

CARAMEL PRETZEL COOKIES

Steps:

• Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
• Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
• Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!

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.

CARAMEL STUFFED PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Use premade chocolate dip or make the simple chocolate dip in this Cake Truffle recipe. Dip half of each pretzel in the dip and place them on a parchment-lined tray. Immediately sprinkle the dipped pretzels with your choice of sprinkles before the dip dries. Allow the chocolate to cool and harden in the fridge.
• Unwrap all the Werther's soft caramels. Press 2 together then fold them in half so that each double caramel is more of a square shape instead of a rectangle.
• I recommend preparing your pretzels and caramels before beginning the cookie dough (so that the dough doesn't get too soft at room temperature).
• In a large bowl, whisk the dry ingredients until well blended. In a separate bowl, whisk the wet ingredients until blended.
• Pour the wet ingredients into the dry ingredients, add the softened salted butter, and mix until the dough comes together with a wooden spoon or sturdy spatula. Use your hands as needed to combine the ingredients into a uniform dough, as the dough will be thick. Make sure the butter is fully incorporated.
• Reserve a few chocolate chips for the tops of the cookies. Add the remaining chocolate chips and chopped pretzels and mix them into the dough, using your hands as needed.
• Using a 1.5-ounce scoop, scoop the cookie dough and place the balls onto cookie sheets/ sheet pans lined with parchment paper. (If you don't have a cookie scoop, you can just divide the dough into 22 equal cookie dough balls).
• Stick your prepared double caramels into the bottom of each cookie, pressing the cookie dough around it. Make sure the caramel is fully encased in cookie dough so that it can't escape.
• Press the reserved chocolate chips into the tops of the cookie dough. If using plain (undipped) pretzels decorations, press them into the tops of the cookie dough. *Because M&Ms tend to crack as they bake, we will be pressing them into the warm baked cookies. If you are not concerned with cracked M&Ms, you can press them into the dough at this time).
• Bake the cookies on the middle or top rack (avoid bottom rack) in the 325 degree preheated oven for 10 minutes, or until the edges are set and the top is only slightly shiny. The cookies will look slightly underdone but will continue to bake on the cookie sheet as they cool. Avoid overbaking (if they are baked even a couple of minutes too long, they will be less chewy).
• Right after they come out of the oven, lightly press the M&Ms and a dipped pretzel decoration on top of each warm cookie, then allow the chocolate to cool so that it will stick to the cookie. Serve at room temperature for a chewy caramel center, or heat in the microwave for 10-15 seconds for a gooey, soft caramel center. Enjoy!

CARAMEL PRETZEL COOKIE DOUGH BITES

Steps:

• In a mixing bowl, beat the butter and sugars until creamy. Add the caramel, vanilla, and milk and mix again. Slowly beat in the flour until a dough forms.
• Roll the cookie dough into 40 balls. Place a ball on top of 40 pretzel twists. Top with another pretzel twist and press down gently.
• Place the chocolate melting chocolate in a microwave safe bowl and heat 30 seconds. Stir and repeat until melted. Dip half of each pretzel bite into the chocolate. Place on a wax paper lined baking sheet to dry.
• After the bites have set up, melt the white chocolate the same way. Dip the other side of the pretzel bites in the white chocolate. Place on the wax paper lined tray and top with sprinkles. Keep in a sealed container on the counter for a few days. Refrigerate if keeping longer.

CARAMEL PRETZEL DOUGHNUTS

Steps:

• Heat oven to 425°F. Spray doughnut pan with cooking spray. In 2-quart saucepan, melt 1/3 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in 3 tablespoons of the milk; return to boiling. Remove from heat; cool to room temperature.
• Meanwhile, in medium bowl, stir Bisquick mix, granulated sugar, 2/3 cup milk, the vanilla and egg until blended. Stir in melted butter. Spoon batter into resealable food-storage plastic bag; seal bag. Cut off small corner of bag; squeeze bag to pipe batter into pan, using about 1/4 cup for each doughnut.
• Bake 7 to 9 minutes or until toothpick inserted near center comes out clean. Immediately remove doughnuts from pan to cooling rack; cool completely.
• Gradually beat powdered sugar into brown sugar mixture with whisk until smooth, adding remaining 1 tablespoon milk if needed. Glaze doughnuts; sprinkle with pretzels and coconut.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

SALTED CARAMEL PRETZEL ROLL BITE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with non-stick cooking spray.
• Arrange Snack Factory® Pretzel Crisps® on prepared baking sheet.
• Cut each of the 8 caramel rolls into 4 equal pieces. Top each Pretzel Crisp® with 1 piece of the roll.
• Bake in preheated oven until light golden in color, 10 to 12 minutes. Allow to cool 10 minutes.
• Top with a teaspoon of the caramel frosting and a sprinkle of sea salt.

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.