Chocolate Caramel Pretzel Pudding Recipes

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CHOCOLATE CARAMEL PRETZEL PUDDING



Chocolate Caramel Pretzel Pudding image

Give your pudding texture with this Chocolate Caramel Pretzel Pudding recipe. Pretzels and melted chocolate give this pretzel pudding a salty counterpoint.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings, 1/2 cup each

Number Of Ingredients 4

1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Caramel Flavor Instant Pudding
2 cups cold milk
1/2 cup coarsely crushed pretzels
1 oz. BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Beat pudding mix and milk with whisk 2 min.
  • Let stand 5 min.
  • Serve topped with remaining ingredients.

Nutrition Facts : Calories 250, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 640 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 25 g, Protein 6 g

SALTED CARAMEL PRETZEL BREAD PUDDING



Salted Caramel Pretzel Bread Pudding image

Turn chewy soft pretzels into an ooey-gooey, salty-sweet bread pudding, then take it over the top with an effortless caramel sauce.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more for the baking dish
8 ounces sliced white bread, crusts discarded, cut into 1-inch pieces
One 13-ounce box frozen soft pretzels (6 pretzels), including salt packets
1 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
3 large eggs plus 3 yolks
12 soft caramel candies, halved
12 soft caramel candies
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • For the bread pudding: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Butter a 2-quart baking dish.
  • Scatter the bread cubes on a baking sheet. Drizzle with the melted butter and toss to coat. Bake, stirring halfway through, until the bread is golden brown and crunchy, 10 to 15 minutes. Let cool completely.
  • Meanwhile, follow the package directions for microwaving and salting the pretzels (don't use all the salt). Quarter each pretzel.
  • Whisk together the milk, cream, sugar, vanilla, whole eggs and yolks in a medium bowl.
  • Scatter the bread cubes in the prepared baking dish. Top with the pretzel pieces (turning some over to show off the nicely browned bottoms) and then nestle in the caramel candy halves. Pour the custard over the mixture. Cover with foil and set aside at room temperature for 20 minutes.
  • Bake until the bread pudding is set with a slight jiggle in the center, 45 to 55 minutes. Let rest for at least 15 minutes before serving.
  • For the caramel sauce: Meanwhile, combine the caramels, butter and cream in a small microwave-safe bowl. Microwave, stirring halfway through, until the caramels and butter melt together, about 2 minutes. Whisk until smooth and thick. (The caramel sauce can be made ahead of time and then reheated to loosen up for serving.)
  • Drizzle the bread pudding with the caramel sauce and sprinkle with some pretzel salt before serving.

CHOCOLATE PUDDING AND PRETZELS



Chocolate Pudding and Pretzels image

Provided by Sunny Anderson

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

1 cup pretzels, lightly crushed
3 tablespoons butter, melted
1/2 cup sugar, plus 2 tablespoons
1/2 cup cocoa powder
2 tablespoons cornstarch
2 cups milk
1 egg
1/4 cup semisweet chocolate chips
Special Equipment: 4 (4-ounce) ramekins

Steps:

  • Preheat oven to 400 degrees F. On a sheet tray, gently toss pretzels, butter and 2 tablespoons sugar. Bake until sugar melts and crystallizes on the pretzels, about 10 minutes.
  • Meanwhile, in a medium saucepan, whisk together the cocoa, 1/2 cup sugar and cornstarch. Form a well in the center and slowly whisk in milk over medium heat. This helps prevent the cornstarch from clumping. Bring mixture to a boil to thicken. Remove from heat. In a small bowl, whisk a little of the milk mixture into the egg to temper. Add egg mixture to the pot of milk. Heat over low until mixture thickens to a pudding-like consistency, about 3 to 5 minutes. Mix in chips until melted and combined well. Pour pudding into ramekins. Chill at least 1 hour. To serve, top with pretzels.

CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY



Chocolate Caramel Pretzel Pinwheels Recipe by Tasty image

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

3 cups pretzel, crushed
2 cups crispy rice cereal
10 oz marshmallow
¼ cup butter
13 oz caramel, spreadable
11.5 oz semi-sweet chocolate chips
nonstick spray

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!

CHOCOLATE PRETZEL CUPCAKES WITH CARAMEL FROSTING



Chocolate Pretzel Cupcakes with Caramel Frosting image

Pretzels and caramel amp up ordinary cupcakes, giving them decadent, sweet and salty flavor. So easy, you won't believe it!

Categories     Dessert

Time 45m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ cake mix (any chocolate flavor; I used Betty Crocker™ Super Moist™ triple chocolate fudge cake mix)
1/2 cup vegetable oil
3 large eggs
1 bag mini pretzels
1 1/4 cups water
1 jar caramel sauce (or you can make your own)

Steps:

  • Preheat the oven to 350°F and prepare cupcakes according to package directions. Cool completely before proceeding.
  • In a piping bag, add thick stripes of caramel to the sides of the bag before spooning in the chocolate frosting. This will give a caramel swirl when the frosting is piped onto the cupcake. Pipe frosting onto all cupcakes.
  • Crush mini pretzels to sprinkle over the top of the frosting. Garnish each cupcake with one whole mini pretzel.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CARAMEL PRETZEL BARS



Chocolate Caramel Pretzel Bars image

Like turtle bars with a twist, these squares are gooey, crunchy and salty in all the right places. If you can, use chopped bar chocolate as called for in the recipe. If you use chocolate chips, they will seize, and the chocolate layer will look uneven and a little chalky. That said, beauty is only skin deep, and these bars taste great either way, so if chips are all you can find, bake away.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 50m

Yield 16 to 20 servings

Number Of Ingredients 10

8 ounces/225 grams pretzels (about 6 cups)
1/4 cup/50 grams granulated sugar
8 tablespoons/115 grams unsalted butter (1 stick), melted
4 ounces/115 grams pecans or walnuts, coarsely chopped
10 tablespoons/140 grams unsalted butter (1 1/4 stick)
2/3 cup/160 milliliters heavy cream
2/3 cup/145 grams packed dark brown sugar
3/4 teaspoon kosher salt
1 1/4 cups/215 grams semisweet or bittersweet chocolate, chopped
About 2 cups/75 grams pretzels, crushed

Steps:

  • Heat oven to 350 degrees. Line a 9-inch square baking pan with parchment paper leaving a 2-inch overhang on two sides. In the bowl of a food processor, combine pretzels and sugar and process until you have fine crumbs. Add melted butter and process until evenly moistened. Transfer mixture into prepared pan and press down into a compact, even layer. Bake until crust is fragrant and edges are browned, about 17 minutes. Sprinkle with pecans and set aside.
  • Prepare the caramel: In a medium saucepan, combine butter, cream, brown sugar and salt. Heat mixture over medium heat, stirring, until butter melts and everything is well combined. Turn heat to medium-high, and bring to a simmer. Cook for 2 minutes. Pour over pecans and prepared crust. Bake until caramel is bubbling and has darkened slightly, 13 to 15 minutes. Transfer to a rack.
  • While caramel cools slightly, melt chocolate in short bursts in a heatproof bowl in a microwave or over a pot of simmering water. Let chocolate cool for a few minutes, then spread evenly over caramel. Sprinkle with crushed pretzels and let cool to room temperature. Transfer to the refrigerator to set for 30 to 60 minutes.
  • To serve, lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 16 or 20 squares. Store in an airtight container in the refrigerator.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 25 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 986 milligrams, Sugar 19 grams, TransFat 0 grams

CHOCOLATE COVERED PRETZELS



Chocolate Covered Pretzels image

This is the easiest recipe I know for these! Enjoy!

Provided by KSTME

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Yield 12

Number Of Ingredients 3

2 (10 ounce) packages pretzels
1 tablespoon heavy whipping cream
2 cups semisweet chocolate chips

Steps:

  • Melt chocolate and cream in double boiler over low heat, stirring constantly.
  • Dip pretzels one at a time quickly to coat while mixture is still very warm. Place pretzels on wax paper to set and cool.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 54.7 g, Cholesterol 1.7 mg, Fat 10.5 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.6 g, Sodium 803.9 mg, Sugar 15.3 g

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