Pretzels dipped into a pool of semi-homemade caramel sauce and sprinkled with all sorts of divine yumminess.
Pretzels are my favorite snack food. It may be because I have a HUGE love for honey mustard… and pretzels & mustard go together like PB&J, but I seriously LOVE snacking on pretzels. Pretzel rods, honey wheat pretzels, pretzel sticks, and so on. I have oodles of half eaten bags of pretzels in my pantry. Hence, my Bite-Size Peanut Butter Pretzel M&M Cookies.
This seriously fool-proof recipe is like the god of the sweet/salty snack realm. Gooey caramel enveloping a super salty, crunchy pretzel rod, and garnished with whatever tiny topping your little heart desires. I chose crushed up Reese’s Pieces (love!), Heath bar toffee bits, mini chocolate chips, and obviously… sprinkles.
And don’t they kind of look gourmet? Wrap them, box them up, and give them to the peeps you love. They are such a fun treat for a bake sale too! They would definitely be the first to go. People love food on sticks, especially kids! I brought them into work and my coworkers went nuts over them like they were gold or something. Of course, I didn’t admit these babies took me a mere 20 minutes to whip up. Ha! A girl’s gotta keep some secrets.
These jacked-up fancy schmancy pretzels are cheap, quick, and completely adaptable. Next time I might add toasted walnuts or crushed honey roasted peanuts!
Makes 18 pretzels.
- 1 14-ounce package caramels (about 40-50), unwrapped
- 2 Tbsp whipping cream or half-and-half
- 18 large pretzel rods
- 1.5 cup assorted toppings (crushed Reese's Pieces, nuts, mini chocolate chips, sprinkles, etc)
- Line a large cookie sheet with parchment paper. Set aside.
- In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.
- While cooling, get your toppings ready to go. I put my 4 different toppings into 4 separate bowls.
- Once caramel is relatively cool, hold each pretzel rod by one end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately sprinkle toppings onto pretzel, twirling the pretzel to get all sides covered. I did this over a paper plate to catch any extras.
- Place pretzels onto prepared baking sheet to allow the caramel to set - about 15 minutes. I rotated them every 2 minutes so they didn't end up with a completely flat side.
- In hot months, store in refrigerator. I find they are pretty tasty served cold!
*Avoid rolling the caramel pretzels into the toppings. The warm caramel will melt the toppings and create a huge mess. It is much easier to sprinkle the toppings on the pretzels.
Recipe source: sallysbakingaddiction.com
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Here are a few of my other favorite sweet + salty treats!
See all of my favorite sweet & salty recipes.
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