Oh I have been so excited to share these! A couple of weeks ago I got the magazine, Where Women Cook, and stumbled upon this recipe. I instantly knew it would be one my family would love. Chocolate, caramel, salty and sweet…the perfect combination.
I made a few changes to it, replacing the saltine crackers with pretzel bites and making them in a mini-muffin pan so they would be perfectly bite sized.
Pretzel Caramel Bites
(yields 24 bite size treats)
24 mini pretzel thin crackers
1 cup brown sugar
1 cup butter
1 1/2 tsp vanilla extract
dark chocolate, milk chocolate or white chocolate chips
Pecans, chopped for sprinkling on top
Preheat oven to 350 degrees. Place a pretzel cracker in each muffin cup, salted side up.
For caramel mixture, boil brown sugar and butter for 5 minutes on stove top (soft ball stage), stirring constantly. (Tip: Once mixture is boiling turn the heat down and continue to stir bubbling mixture for 5 minutes.)
*Do not chicken out and boil for less than 5 minutes. The first time I made these I thought 5 minutes seemed too long and the result was less than spectacular. Trust me, boil it the full 5 minutes.*
Pour caramel mixture over each cracker until it is all used up.
Bake for 5 minutes or until mixture is very bubbly.
Remove from oven and sprinkle chocolate chips over each muffin cup. Let sit for a few minutes, then spread the melted chocolate out smoothly and top with pecan pieces.
Cool in fridge at least one hour. When you cut around the edges, each bite should just pop out. Store in fridge.
These started disappearing as soon as I started popping them out of the pan. I actually had to set a few back just to get pictures of them. I’d call that a successful afternoon of baking.
Have a wonderful weekend! We are looking forward to time with friends, family, Saturday morning pancakes and hopefully a little ice skating too!