Flipz Salted Caramel Flavour Coated Pretzel Snacks , 90 g (Pack of 1)

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Step 5: In another microwave-safe bowl, summon the caramels and introduce them to the heavy cream. Microwave for a tantalizing 2 minutes, pausing to give it a loving stir halfway through. Watch as the caramels surrender into a velvety caramel river. Drizzle this liquid gold evenly over your pretzels. It’s like your bark is receiving a warm, gooey hug. Kraft caramels–For this recipe, we are using those little square Kraft caramels not caramel chips. I feel like that will give us a smooth caramel that works really well in this recipe.

In today’s post: Learn how to make the most incredible salted caramel chocolate pretzel treats. Great for gifts and parties!There is nothing better than that perfect sweet and salty flavor combination. These salted caramel pretzel brownies will scratch that itch if you are craving sweet and salt! Read on for all the details. How to make fudgy brownies Use a 2 tablespoon sized cookie scoop to form balls of cookie dough. Place the balls of dough on a tray and press a miniature pretzel on top of each one. Sprinkle with flaky sea salt if desired and refrigerate for at least 30 minutes and up to 24 hours. These salted caramel pretzel brownies will one-up any other brownie recipe you have! Dense and fudgy double chocolate brownies are swirled with homemade salted caramel (or store-bought if you prefer!) and topped with crushed pretzels. The perfect sweet and salty combination with loads of chocolatey goodness. Add ¾ cup of peanut butter to the dough and reduce the butter to ¾ cup. Replace the chocolate chips with chopped peanut butter cups. Coconut and Macadamia Pretzel Bites Grease and line the base and sides of a 20cm round springform tin and set aside. To make the base, set 12 pretzels aside for decoration and pulse the remainder in a food processor until they resemble coarse breadcrumbs. Spoon 15g out of the processor and set aside. Pulse again until fine. Add the crumbs to the melted butter along with the caster sugar and stir to combine. Press firmly into the base of the prepared tin and chill for at least 30 minutes.

Butter: Butter that is too soft could ruin the crust. I always let butter sit out of the refrigerator for only about 10 minutes when making this crust. It’s still a little firm and cold, but that is what you want for a shortbread-like crust. If you don’t want to add extra salt on top, you can use holiday sprinkles instead, or just leave them plain: These are the perfect treat for pretty much any occasion. I sent them with my husband for his work cookie exchange during Christmas and his office friends went crazy for them. (Kind of embarrassing considering how EASY they are, but they didn’t need to know that 🙂 ) Add a little sprinkle of sea salt on top and let it set for a few hours at room temperature for 30 minutes or so in the fridge.

Directions:

Preheat the oven to 350°F (177°C). Line an 8-inch or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside. Don't overmix- After the flour is added, be careful not to overmix. You want to mix the flour, stopping just after the final streak of flour is visible. But here’s the thing. I love a crisp on the edges, doughy in the center, chocolate chip cookie more. So much more. This is how you can make this no bake holiday treat. Make sure to scroll down to the recipe card for the full detailed instructions! The shortbread-ish crust is just like shortbread, but with an egg yolk added. The egg yolk helps prevent any sandiness texture and really helps create a solid (and soft) base for the layers on top. It’s really easy and while you’re mixing, it will besuper crumbly. If you get your hands in there, it will all come together like pie crust or dough. See above left (crumbly) and right (togetherness).