Whip up a sinful dessert with caramel, chocolate ganache and a crushed pretzel crust.
Nestled on a pretzel crust with a chocolate topping, this is the kind of sinful treat you would consider hiding from the rest of the family.
The magical combination of homemade caramel, chocolate ganache and crumbled pretzel crust will have you salivating before the first bite!
While our recipe does require a candy thermometer, don’t be scared away. They are totally worth it! This is the best caramel that we have ever tasted…seriously, but it is not for the beginning cook.
You will be making real caramel which requires cooking at a very high temperature. You will need to make sure you are very careful and that the kids are not helping you with this recipe.
Chocolate caramel pretzel bites
- 3 cups pretzel twists
- 5 Tbsp unsalted butter, melted
- 1/2 cup unsalted butter, cut into small pieces
- 1/2 cup evaporated milk
- 1 cup heavy cream
- 1/4 cup water
- 1 cup light corn syrup
- 2 cups sugar
- chocolate ganache
- 1/2 cup heavy cream
- 2 cups semi-sweet chocolate chips
- sea salt, optional
- Preheat oven to 350 degrees and line a 8"x6"x2" pan with aluminum foil. Spray lightly with cooking spray.
- Crush pretzels in blender or food processor and stir melted butter into pretzel crumbs. Press pretzel crumbs firmly and evenly in bottom of pan and bake at 350 degrees for 10 minutes.
- To make the caramel, pour evaporated milk and cream into a liquid measuring cup. Pour sugar in center of small saucepan. Carefully add water by pouring down the sides of saucepan to ensure that all sugar crystals will be dissolved in bottom of pan. Add corn syrup and turn heat to medium-high. Add sugar and corn syrup until just combined with water. Cook until sugar comes to boil.
- Cover pan and cook for another 2-3 minutes. Remove lid and attach a candy thermometer. Continue cooking until mixture reaches 320 degrees and turns a light amber color (time with vary depending on your stove).
- Remove from heat and carefully whisk sugar mixture and begin slowly adding evaporated milk and cream while whisking the entire time. Mixture will be extremely hot and bubbly at 320 degrees. Use extreme caution, being very careful not to get burned by steam and spatters. Stir in butter and return to stove on medium-high heat, stirring occasionally, until caramel reaches the soft ball stage (245 degrees).
- Immediately pour caramel over prepared crust when ball stage is reached. Let sit for 20 minutes at room temperature until cool enough to refrigerate then cool for 3 hours in refrigerator.
- To create the ganache, place chocolate chips in bowl. Heat cream in microwave, until very hot (1-2 min). Pour hot cream over chocolate chips and whisk gently until chocolate is melted.
- Pour chocolate over cooled caramel and return to refrigerator for 20 minutes or until chocolate sets. Cut into small squares using a sharp knife. Enjoy!
Sprinkle a generous amount of sea salt on top for a zing of salty sweet!