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Fudge-Caramel Pretzel Bites
Fudge-Caramel Pretzel Bites
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Prep Time:
35 minutes
Total Time:
3 hours 35 minutes
Irresistible sweet and salty treats perfect for any cookie tray.
Ingredients:
  • 1/2 cup sugar
  • 3 tablespoons water
  • 1/4 cup whipping cream
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup cold butter or margarine, cut into pieces
  • 2 egg yolks, beaten
  • 1 cup coarsely chopped small pretzel twists
  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla
Instructions:
  • In a 2-quart saucepan, heat 1/2 cup sugar and water over medium heat until boiling, occasionally brushing down the sides of the pan with a wet pastry brush until the sugar dissolves. Let it cook without stirring for 8 minutes until it turns into a golden amber color. Meanwhile, in a 1-quart saucepan, melt 2 tablespoons butter with whipping cream over medium-low heat. Carefully combine the whipping cream mixture with the sugar mixture (expect splattering). Remove from heat, whisk in 1/2 teaspoon vanilla and 1/4 teaspoon salt until smooth. Allow it to cool completely for about 1 hour.
  • Preheat your oven to 350°F. Line a 9-inch square pan with foil and spray the foil with cooking spray. In a food processor, combine flour, 1/2 cup sugar, 1/2 cup butter, and 1/4 teaspoon salt. Pulse until the mixture resembles coarse meal. Add the egg yolks and pulse until the dough comes together. Press the dough into the bottom of the pan and sprinkle pretzels over the top, pressing lightly into the dough.
  • Bake for 20-25 minutes until lightly golden. Allow to cool completely in the pan on a cooling rack for about 30 minutes.
  • In a 2-quart saucepan, gently melt chocolate chips and condensed milk over low heat for 5 to 8 minutes, stirring constantly until smooth. Take off the heat and mix in 1 teaspoon of vanilla. Pour the mixture over the cooled crust. Drop caramel by heaping teaspoonfuls over the fudge and swirl with a knife for a marbled effect. Chill in the refrigerator for 2 hours until firm. Cut into 6 rows by 6 rows and store chilled.

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