Caramel Pretzel Cookie Dough Bites Recipes

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

Steps:

• 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.
• 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.
• Bake 20 to 25 minutes or until light golden. Cool completely in pan on cooling rack, about 30 minutes.
• 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.

Steps:

• In a mixing bowl, beat the butter and sugars until creamy. Add the caramel, vanilla, and milk and mix again. Slowly beat in the flour until a dough forms.
• Roll the cookie dough into 40 balls. Place a ball on top of 40 pretzel twists. Top with another pretzel twist and press down gently.
• Place the chocolate melting chocolate in a microwave safe bowl and heat 30 seconds. Stir and repeat until melted. Dip half of each pretzel bite into the chocolate. Place on a wax paper lined baking sheet to dry.
• After the bites have set up, melt the white chocolate the same way. Dip the other side of the pretzel bites in the white chocolate. Place on the wax paper lined tray and top with sprinkles. Keep in a sealed container on the counter for a few days. Refrigerate if keeping longer.

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
• Add the eggs, 1 at a time, beating to incorporate before adding the next.
• Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
• Add the pretzels to a zip-top bag and crush with a rolling pin.
• Fold in the chocolate chips and crushed pretzels until evenly combined.
• Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
• Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
• Bake for 8-10 minutes, then remove from the oven.
• While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
• Enjoy!

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).