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Caramel Pretzel Bites Recipe

Caramel Pretzel Bites Recipe

I created this recipe wanting to make my own version of a pretzel log dipped in caramel, chocolate and nuts from a popular candy store. These are smothered with homemade caramel. —Michilene Klaver, Grand Rapids, Michigan
TOTAL TIME: Prep: 45 min. + cooling YIELD:72 servings

Ingredients

  • 2 teaspoons butter, softened
  • 4 cups pretzel sticks
  • 2-1/2 cups pecan halves, toasted
  • 2-1/4 cups packed brown sugar
  • 1 cup butter, cubed
  • 1 cup corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 package (11-1/2 ounces) milk chocolate chips
  • 1 tablespoon plus 1 teaspoon shortening, divided
  • 1/3 cup white baking chips

Directions

  • 1. Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
  • 2. In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
  • 3. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
  • 4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.

Nutritional Facts

1 bar equals 146 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 76 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Caramel Pretzel Bites

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MY REVIEW
Reviewed Mar. 27, 2016

"You have to use an inside dimension of 10 x 15" cookie sheet & this recipe worked great! Use a candy thermomitor."

MY REVIEW
Reviewed Dec. 19, 2015

"I made these today and I followed the recipe. I used a candy thermometer until the caramel reached 240 deg. I do find the caramel stays sticky. I put them in the freezer now to see if that helps. I used parchment paper as carolsusan suggested. The caramel did stick to that so that's why they are in the freezer so I can cut them better. I let them set in the fridge prior. I did break my pretzel sticks in half and I would break them a little more next time. I also think I will cut back a little on the pretzels. Other than the caramel not being as firm as I would like ( a little gooey) these are very good and I will make them again. Oh and I melted the MILK chocolate chips. I never ever have good luck melting those for some reason and it was a sticky stiff mess that I threw out. I used semi-sweet chocolate chips instead. Semi-sweet chips melt better for me. Thank you for sharing this recipe."

MY REVIEW
Reviewed Dec. 8, 2015

"These are fantastic. The only thing I would do different is chop the pretzels up a bit. The caramel was good but tends to get sticky when left out so I have refrigerated them and take them out to let the warm up a bit before eating. Maybe putting them in a bit bigger pan or on a cookie sheet will make them thinner and the caramel not so thick. But they were delicious!!"

MY REVIEW
Reviewed Jul. 17, 2015

"These are awesome! Never made candy before so it takes a while to get the caramel to the right consistency. Would definitely make these again. I ended up freezing half for another time."

MY REVIEW
Reviewed Jul. 3, 2015 Edited Aug. 18, 2015

"Excellent tasting bites! However, they do take quite a while to make. Suggestion: The first time I made them I used the foil..the second time I used parchment paper...much much better!! They did not stick at all! Also, I had to add about 2 T half n half (instead of the butter) to the chocolate morsels to get them smooth enough to spread over the caramel. They are definitely a hit with friends!!! (me too!)"

MY REVIEW
Reviewed Jun. 17, 2015

"Excellent recipe!!! I receive a lot of requests for these, as well as the recipe. Love the combination of flavors from the pecans, caramel and pretzels. Very easy to make. Just be sure not to scorch the caramel when you use a higher heat. Very addicting!"

MY REVIEW
Reviewed May. 21, 2015

"These are amazing!!"

MY REVIEW
Reviewed Feb. 22, 2015

"Just awesome and very simple. I loved it. I not a great fan of the pretzels but next time I could do without."

MY REVIEW
Reviewed Feb. 9, 2015

"Wonderful - Easy to make and a hit with the crowd - I always experiment with the family first they were a hit - took some to work - also a hit - definitely a keeper"

MY REVIEW
Reviewed Feb. 5, 2015

"Oh my this sounds wonderful and not to difficult. Just need to buy a candy thermometer!! Cant wait to try this recipe!"

MY REVIEW
Reviewed May. 22, 2014

"Awesome!"

MY REVIEW
Reviewed May. 3, 2014

"Delicious recipe but makes a huge amount. Had to put in refrigerator to get topping of melted chips to set for cutting. After removing from frig., VERY difficult to cut so let it get to room temp before trying. Next time will not add shortening to chips while melting since topping should set up more easily. Only raves received from friends and family."

MY REVIEW
Reviewed Mar. 25, 2014

"Delicious! These were a hit with my family. I'm making them for the dessert tray for my son's graduation reception."

MY REVIEW
Reviewed Feb. 27, 2014

"These were a huge hit. Every one loved these !!!!"

MY REVIEW
Reviewed Feb. 22, 2014

"AWESOME! It was outstanding"

MY REVIEW
Reviewed Feb. 19, 2014

"Very good but hard to get off the foil"

MY REVIEW
Reviewed Feb. 19, 2014

"Excellent! It makes SO much...will definitely be a new Christmas gift from me to everyone I love! I will say the recipe might need to be a bit clearer when it comes to cooking the caramel. It says to cook it over medium heat until it's at the softball stage or 240. This is almost impossible over medium heat...I definitely had to turn it to high heat to reach this point; this is why Ms. Ferengul's were too gooey I would guess. I've worked with lots of candies and knew this ahead of time, so I know that helped me! The caramel MUST be cooked to this temperature in order to set. Other than this, the recipe is great and I will be making them/delivering them a LOT!"

MY REVIEW
Reviewed Feb. 18, 2014

"I made them to take to work. They turned out soo sloppy I'm embarrased to serve them. They taste great. The carmel is way to goey."

MY REVIEW
Reviewed Feb. 16, 2014

"These were fantastic! Everyone couldn't quit eating them! They are addicting!"

MY REVIEW
Reviewed Feb. 16, 2014

"Made these for Valentine's Day using Wilton milk chocolate candy melts and the red colored melts for the drizzle instead of the chips. Took them to work and everyone went wild over them! Excellent flavor!"

MY REVIEW
Reviewed Feb. 13, 2014

"Super yummy! The recipe makes a lot so you can share!"

MY REVIEW
Reviewed Feb. 11, 2014

"Very good"

MY REVIEW
Reviewed Feb. 11, 2014

"These are amazing! My husband and I both brought them into work, and everyone asked for the recipe."

MY REVIEW
Reviewed Feb. 6, 2014

"Very easy to make and lots to share. Took some to work and it disappeared quickly. will make this again very soon."

MY REVIEW
Reviewed Feb. 6, 2014

"I made these while snowed in one day; they are fantastic! It was fun to make and they are delicious. They make such a big batch that I walked a few bags of them over to my neighbors! They loved them, too. Definitely a keeper!"

MY REVIEW
Reviewed Jan. 27, 2014

"sounds like you cooked the caramet too long.  next time try using white sugar instead of brown as it has a softer texture."

MY REVIEW
Reviewed Jan. 27, 2014

"these were excellent. my husband and coworkers devoured them! I also added roasted, salted cashews in place of pecans."

MY REVIEW
Reviewed Jan. 23, 2014

"So wonderful! I saw these in the latest issue and made them the same day. My fiance has a huge sweet tooth and he loves them too. I used a cookie sheet rather than a 9x13 to make more, thinner pieces."

MY REVIEW
Reviewed Jan. 21, 2014

"These are very good. They were nice and soft, yet held shape nicely. Melt in your mouth. The only change - I would try my own caramel recipe using white sugar, not brown ( but it turns brown just like a caramel). Other than that, 5 star. Easy recipe."

MY REVIEW
Reviewed Jan. 18, 2014

"i give it a 4 only because they are hard, almost like sugar babies we ate as a kid. not sure if it got too hot or what happened. the taste is great, you just have to suck on them to get soft."

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