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Chocolate Caramel Pretzel Crisps

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"These chocolate-caramel snacks are dipped in chocolate and topped with chocolate chips and crumbled toffee brittle."
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30 m servings 124 cals
Original recipe yields 48 servings (48 cookies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
  2. Arrange 24 Pretzel Crisps(R) face up in prepared baking sheet (you may need 2 sheets).
  3. Melt butter and brown sugar in a heavy saucepan over medium-high heat. Stir constantly until mixture comes to a boil. Boil until mixture coats a spoon, 4 to 6 minutes. Remove from heat.
  4. Drizzle 1 teaspoon caramel onto each pretzel in the pans, covering pretzel fronts. Reserve the rest of the caramel. Bake pretzels in preheated oven 3 minutes; remove.
  5. Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps(R), pressing lightly. Cool 1 minute.
  6. Using tongs, dip each cookie into remaining caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.

Nutrition Facts

Per Serving: 124 calories; 7.8 g fat; 14.1 g carbohydrates; 0.5 g protein; 14 mg cholesterol; 84 mg sodium. Full nutrition

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