These chocolate-caramel snacks are dipped in chocolate and topped with chocolate chips and crumbled toffee brittle.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.

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  • Arrange 24 Pretzel Crisps® face up in prepared baking sheet (you may need 2 sheets).

  • 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.

  • 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.

  • Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps®, pressing lightly. Cool 1 minute.

  • 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

124 calories; protein 0.5g; carbohydrates 14.1g; fat 7.8g; cholesterol 14.3mg; sodium 83.8mg. Full Nutrition
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