Chocolate covered pretzels are great, but have you ever had pretzels that are dipped in caramel and then covered in chocolate?! They are a serious game changer.
I’m a big fan of the pretzel-chocolate-caramel combination and its salty-sweet flavor. I’ve made Chocolate Caramel Pretzel Cookies and Chocolate Covered Pretzel and Salted Caramel Milkshakes, but I wanted to create a recipe that was a little more true to the pretzels in their original form.
These pretzels are a great bite-sized snack. They’re pretty easy to make and can be made in advance if you keep them in the fridge. They only take a couple of ingredients. You’ll need pretzels, chocolate wafers, and the ingredients to make the caramel: sugar, salt, water, and heavy cream.
To make the caramel, you’ll need to combine the sugar, salt, and water in a nonstick pan and let it cook until it becomes amber brown. Once it does, you’ll turn down the heat, add the heavy cream, and cook it for a few minutes, stirring it until it thickens.
Transfer the caramel to a heatproof bowl and let it cool for a few minutes. Using food tweezers or tongs, carefully dip each pretzel into the caramel, letting the excess drip off before placing it onto a wax paper lined baking sheet. I recommend using wax paper instead of parchment paper because it makes it slightly easier to lift each pretzel off without losing too much caramel.
Pop the caramel dipped pretzels into the fridge for about ten minutes. After the pretzels have been in the fridge for almost ten minutes, begin to melt the chocolate wafers. The longer the chocolate sits, the sooner it will begin to harden, so wait to melt it until you are have everything ready to go. It’s best to use chocolate wafers that are made to be melted because they’ll give the pretzels a nice snap-like coating of chocolate.
Line another baking sheet with a new sheet of wax paper. Using food tweezers or tongs, carefully lift up each caramel covered pretzel and dip them into the chocolate, letting the excess drip off before placing them on the fresh sheet of wax paper. You’ll need to work quickly because the chocolate will start to harden.
Once you have dipped each pretzel in chocolate, drizzle the remaining caramel over each pretzel using a fork. You can have a lot of fun with this part and make them look as wacky or neat as you like. Let them chill again for a few minutes and then try not to eat them all in one sitting. Trust me, it’s hard.
Place the pretzels back into the fridge until you’re ready to eat them. If you’re making them several days in advance, place them in a sealed container with squares of wax paper in between them. Enjoy!
Chocolate Covered Caramel Dipped Pretzels
Author: Marisa Guerra
- 3/4 cup sugar
- 1/2 tsp salt
- 1/4 cup water
- 1/2 cup heavy cream
- Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color. Do not stir it as it cooks.
- Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 4-5 minutes or so until it has thickened slightly.
- Transfer to a heat proof bowl and set aside.
- 1 cup of chocolate wafers
- 15-18 pretzels
- Using food tweezers or tongs, carefully dip each pretzel in caramel, letting the excess drip off before placing them on a wax paper lined baking sheet.
- Chill caramel covered pretzels for about 10 minutes.
- Line a different cookie sheet with a fresh sheet of wax paper.
- Melt chocolate wafers in a double boiler or in the microwave.
- Using food tweezers or tongs, carefully dip each caramel covered pretzel in chocolate and place them on the fresh piece of wax paper.
- Use a fork to drizzle the remaining caramel over each pretzel.
- Chill pretzels until ready to eat. Store pretzels in a container by separating each with squares of wax paper.