Need something sweet in a flash?
4 ingredients, simple prep and 6 minutes in the oven and voila! Your sweet tooth is satisfied!
Buttery pretzel snaps, rich caramel, velvety chocolate all brought together with a light sprinkle of sea salt. The perfect sweet & salty bite!
Count out 24 caramel squares & peel off the cellophane if they’re individually wrapped
Did I mention this is a great recipe to have your littles help with?? Kids love to help in the kitchen and what a reward they’ll get when the job is done
Slice each caramel in half lengthwise. This is better for the grownup side of the kitchen
We’ll also need 48 pretzel snaps, chocolate melting wafers and a good quality sea salt
I love Ghirardelli chocolate so these are my favorite, but you can use whatever brand you like. And either dark or milk chocolate work, again, whatever your preference is
Line a sheet pan with a silpat mat (or parchment) and arrange the pretzel snaps in a somewhat orderly order. My husband would probably use a ruler but I’m a little more willy-nilly
Top each pretzel with a caramel square
Bake in a 375 degree oven for 6 minutes
Melt the chocolate in a double boiler or microwave on 50% power for 30 seconds and in 15 second increments until smooth
Chocolatiers use fancy tools to to decorate their sweet creations, but I’m using a salad fork. Don’t judge. It works just fine
Drizzle the melted chocolate over the cookies so they’re all feeling the chocolatey love
Immediately sprinkle with sea salt so it sticks to the melted chocolate
You can use any sea salt that you like but I have to share…
I’m a Maldon Sea Salt fanatic. It’s flaky and a bit crunchy with such a mild salty flavor. Mmm. Ok love-fest over.
They’re best if you cool before serving
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Enjoy!
Simply Sundays ~ Salted Caramel Pretzel Snaps
Ingredients
24 caramel squares
48 pretzel snaps
1 cup of chocolate melting wafers
A good quality sea salt, such as Maldon
Directions
Preheat oven to 375 degrees
Count out 24 caramel squares & peel off the cellophane if they’re individually wrapped; slice each caramel in half lengthwise
We’ll also need 48 pretzel snaps, 1 cup of chocolate melting wafers and a good quality sea salt
Line a sheet pan with a silpat mat (or parchment) and arrange the pretzel snaps; top each pretzel with a caramel square
Bake in a 375 degree oven for 6 minutes
Melt the chocolate in a double boiler or microwave on 50% power for 30 seconds and in 15 second increments until smooth
Drizzle the melted chocolate over the cookies and immediately sprinkle with sea salt so it sticks to the melted chocolate
Cool before serving
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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I can’t wait to try these beauties. 😍🍃
🙂 So easy and SO tasty!