Peanut Butter Caramel Pretzel 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:

• Place 60 unbroken square pretzels on your work surface. Turn each unwrapped caramel on its side and slice in half. This should give you two square caramels per piece for a total of 30. Place each half on an empty pretzel. Continue doing this until all 15 caramels are cut in half and placed on pretzels. Cook caramels on pretzels in the microwave for 5 seconds and press caramel into pretzel. If caramel will not press into pretzel, cook for additional 5 seconds. Caramel should not be melted, just soft enough to press into the pretzel so they stick together. You'll need to do this in batches. On remaining 30 pretzels, smear each one with peanut butter. Press a peanut butter half pretzel into a caramel half pretzel. Do this to all. You should have 30 peanut butter pretzel sandwiches at this point. Melt chocolate according to package directions. Add vegetable oil to thin the chocolate slightly after it's melted. Place pretzel sandwiches into white chocolate and with a fork gently pick each one up and shake it gently to remove excess chocolate. Place Pretzel bites on wax paper, non-stick foil or a baking mat to cool and dry. Sprinkle candy bits, sprinkles or colored sugar on top of each one as you finish, before they dry. Repeat until all 30 pretzel bites are dipped. Allow to dry fully and devour!

Steps:

• Line two baking sheets with waxed paper.
• Arrange pretzels on baking sheets in rows.
• Put a teaspoon of peanut butter on each pretzel.
• Melt caramels with butter in saucepan over med. heat until melted.
• Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
• Put in fridge one hour or until hardened.
• Melt chocolate according to package directions.
• Dip each pretzel into chocolate and return to waxed sheets.
• Refridgerate an additional hour.
• Serve.

Steps:

• Line a baking sheet with waxed paper.
• Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
• Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
• Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
• Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.