Even with due diligence—checking best before dates—sometimes cooking cream still comes out in globs and pieces and that’s a definite no for this recipe. Or any recipe I’d want to try and share. Pair that with two minor hot caramel burns and a brain still foggy from a twelve-hour time difference and it’s a wonder my kitchen’s still standing. Let this experience give YMC readers hope that while mistakes happen in the kitchen all the time, it’s still possible to whip up something delicious and satisfying.
While I generally aim for cooking from scratch, that’s not always possible or necessary. Caramel chocolate pretzels are one of those treats that can take a shortcut or two—like using soft caramels instead of making caramel from scratch—and still come out perfect. These are the best answer when faced with the dilemma of choosing between a sweet, salty, or crunchy snack. Now you can have your salt and sugar too.
Caramel chocolate dipped pretzels are easy to make, but it takes two steps and there’s a cooling period in between so it’s not something thrown together in ten minutes. Still, they’re worth a bit of a wait and I’ve yet to meet the person who doesn’t agree.
Melt the caramels in a small saucepan over low heat, adding 2 tablespoons of butter and 2 tablespoons of cream.
Stir gently until the ingredients are combined.
Keep the caramel over low heat and dip the pretzels into the mixture so that they are ¾ coated.
Set pretzels to cool on a cookie sheet covered with parchment paper.
Once the caramel has hardened, prepare the chocolate mixture.
Melt the chocolate in a small saucepan over low heat, adding 2 tablespoons of butter and 3 tablespoons of cream.
Stir gently and frequently so that the chocolate doesn’t have time to stick.
Coat the caramel covered ends of the pretzels with chocolate and set to cool. (You can reuse the parchment paper.)
Serve or pack up when completely cool.
Caramel chocolate dipped pretzels make a sweet (and salty) gift when packaged in a pretty, decorated gift box. Or keep them for yourself. I won't tell.
Note: I had a bit of caramel left over, poured it onto a separate piece of parchment paper and sprinkled walnuts on top because walnuts are healthy. It's all about balance.