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Fudge-Caramel Pretzel Bites

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  • Prep 35 min
  • Total 3 hr 35 min
  • Servings 36
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These bite-sized delights are a sweet-and-salty treat that look irresistible on a cookie tray.
By Betty Crocker Kitchens
Updated Feb 23, 2017
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Ingredients

Caramel Filling

  • 1/2 cup sugar
  • 3 tablespoons water
  • 1/4 cup whipping cream
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt

Crust

  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter or margarine, cut into pieces
  • 1/4 teaspoon salt
  • 2 egg yolks, beaten
  • 1 cup coarsely chopped small pretzel twists

Fudge Filling

  • 1 bag (12 oz) semisweet chocolate chips (2 cups)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 teaspoon vanilla
Make With
Gold Medal Flour

Steps

  • 1
    In 2-quart saucepan, heat 1/2 cup sugar and the water to boiling over medium heat, brushing down sides of pan with wet pastry brush until sugar is dissolved. Cook over medium heat, without stirring, 8 minutes or until mixture turns golden amber color. Meanwhile, in 1-quart saucepan, cook whipping cream and 2 tablespoons butter over medium-low heat until butter is melted. Carefully add whipping cream mixture to sugar mixture (mixture will spatter). Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon salt with whisk until smooth. Cool completely, about 1 hour.
  • 2
    Meanwhile, heat oven to 350°F. Line 9-inch square pan with foil; spray foil with cooking spray. In food processor, place flour, 1/2 cup sugar, 1/2 cup butter and 1/4 teaspoon salt. Cover; process, using quick on-and-off motions, until mixture looks like coarse meal. Add egg yolks. Cover; process, using quick on-and-off motions, just until dough comes together. Press dough in bottom of pan. Sprinkle with pretzels, pressing lightly into dough.
  • 3
    Bake 20 to 25 minutes or until light golden. Cool completely in pan on cooling rack, about 30 minutes.
  • 4
    In 2-quart saucepan, heat chocolate chips and condensed milk over low heat 5 to 8 minutes, stirring constantly, until melted and smooth. Remove from heat; stir in 1 teaspoon vanilla. Pour over cooled crust. Spoon caramel by heaping teaspoonfuls over fudge; swirl caramel through fudge with knife for marbled design. Refrigerate 2 hours or until set. Cut into 6 rows by 6 rows. Store in refrigerator.

Nutrition

175 Calories, 9g Total Fat, 3g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
175
Total Fat
9g
0%
Saturated Fat
5g
0%
Sodium
101mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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