Chocolate-Covered Pretzel Bites
Chocolate-Covered Pretzel Caramel Bites are a delicious confection worthy of gift-giving! Wrap them in a little box or baggy and deliver them with holiday wishes!
These morsels are waffle pretzel sandwiches filled with a coconut caramel and dipped in melted chocolate. The inside is reminiscent of a Samoa cookie from the Girl Scouts…everyone’s favorite! Add the crunch of the salty pretzels and the dark chocolate and I’d say you have a fab holiday gift!
Make the caramel by cooking the sugar until it becomes golden brown and liquified. Pour in the coconut milk very carefully and cook the mixture until it thickens, about 5 minutes. Once thick, add the butter, rum and vanilla. Finally, stir in the coconut.
Make the sandwiches by spreading out waffle pretzels on a sheet pan. Top with a small spoonful of coconut caramel and then place another waffle on top. Place the sheet pan in the freezer for about 15 minutes to firm up the caramel.
Melt the chocolate and, using a fork, dip each bite into the chocolate, completely encasing it in chocolate. Let the excess chocolate drip off and then set the bite back onto the sheet pan. Repeat with the remaining bites and place back in the freezer for about 10 minutes.
If desired, drizzle extra chocolate over the top and sprinkle with flakey sea salt. Refrigerate the bites for 30-45 minutes.
All that’s left is to deliver or serve them and watch the smiles as they disappear!
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Chocolate-Covered Pretzel Bites
Makes: 60 pretzel bites
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes plus chill time 1 hour
Ingredients
- 1 cup granulated sugar
- 3/4 cup canned full-fat coconut milk
- 1 tbsp unsalted butter
- 1 tbsp rum (optional)
- 1 tbsp vanilla extract
- 3 cups shredded coconut, sweetened or unsweetened
- 1 bag waffle or mini pretzel twist pretzels
- 14 ounces dark chocolate or semi-sweet
- flakey sea salt for sprinkling
Instructions
In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof, rubber spatula, until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the coconut milk.
Return the pot to the heat and, cook the mixture over moderate heat, stirring, until the caramel is thickened, about 5 minutes. Remove from the heat, add the butter, rum and vanilla. Stir the mixture until the butter is melted. Stir in the shredded coconut.
Line a baking sheet with parchment paper. Place as many pretzels as you can on the baking sheet, I was able to fit about 55. Place about a teaspoon or two of the coconut caramel mixture onto each pretzel and then sandwich together with another pretzel. Place the pan in the freezer for 15 minutes.
Meanwhile, melt the chocolate over a double broiler until smooth (or use the microwave, stirring in 30 second intervals). Use a fork to dip each pretzel into the chocolate, letting the excess shake off. Place back on the parchment lined baking sheet. Repeat with the remaining pretzels. Place in the freezer until set, about 10 minutes. Drizzle on more melted chocolate, if desired, and then place back on the parchment lined baking sheet. Sprinkle the tops with sea salt.
Refrigerate for 30-45 minutes to set. Store in the fridge or in a cool place.
Recipe from Half Baked Harvest
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