Snappers Salted Caramel Dark Chocolate Pretzels Recipes
SALTED CHOCOLATE AND CARAMEL PRETZEL BARS
These simple, 4-ingredient Salted Chocolate Caramel Pretzel Bars will quickly become your new favorite sweet and salty treat! No bake and no candy thermometer needed.
Provided by Lauren Allen
Categories Dessert
Time 35m
Number Of Ingredients 4
Steps:
- Line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
- Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
- Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
- Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
- Refrigerate until hardened.
- Cut or tear into pieces, Enjoy!
Nutrition Facts : Calories 268 kcal, Carbohydrate 39 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 244 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)
Provided by Lori
Number Of Ingredients 4
Steps:
- Prepare a baking sheet by lining it with wax paper.
- Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
- Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
- Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
- Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
- Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.
SNAPPERS (SALTED CARAMEL DARK CHOCOLATE PRETZELS)
Provided by Annie (from Hi, Sugarplum- www.hisugarplum.com)
Categories Dessert, snack
Time 8m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375-degrees, and line a jelly roll pan with foil or parchment paper. If using foil, spray with cooking spray.
- Cover the pan with a single layer of the pretzels.
- In a small saucepan, melt the butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, let cook that way for 3 minutes without stirring.
- Pour the mixture over the pretzels.
- Bake for 5 minutes.
- Take the pretzels out of the oven, and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate over the pretzels. A small off-set spatula or rubber spatula works well for this.
- Sprinkle with sea salt.
- Let the pretzels cool completely (pop into the freezer for a few minutes is you're in a hurry), and then break into pieces.
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- For the caramel, in a medium heavy-bottomed saucepan, add the butter, salt, corn syrup, sugar and 1/2 cup cream. Set the pot over medium-low heat and gently melt the ingredients until the mixture is smooth and the butter is completely melted (don't rush this step by cranking up the heat).
- Increase the heat just slightly to bring the mixture to a simmer. Clip a candy thermometer to the side of the pot and simmer on medium-low (or whatever temperature needed to maintain at a simmer without burning) without stirring until the caramel reaches 236 degrees.
- Pour in the remaining 1/2 cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Off the heat, swirl in the vanilla.
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