Salty meets sweet in these crunchy pretzel cookie cups
dipped in chocolate and filled with creamy caramel.
INGREDIENTS:
•2 cups of crushed
pretzel rods
•1 tube of
refrigerated sugar cookie dough
•6 ounces (1/2 bag)
of Wilton Dark Candy Cocoa Melts
•32 Kraft caramels
(unwrapped)
•1/2c. butter
•1 (14 oz.) can of
sweetened condensed milk.
DIRECTIONS:
•Using your hands,
knead 1 cup of pretzel crumbs into cookie dough.
•Form into 12 balls
and place into a greased muffin tin.
•Bake at 350 degrees for
16 minutes. Remove from oven and press centers into a cup using a mini-tart
shaper or the end of a wooden spoon. Allow these to cool completely. When cool,
gently run a knife around edges and remove from pan.
•Melt candy melts in
the microwave in 30 second increments until smooth.
•Dip top edges of cup
into melted chocolate and then into remaining crushed pretzels. Pipe any
remaining chocolate into the bottom of each cup (save just a little bit to
drizzle on the top!) Allow this to harden while you make your caramel.
•To make caramel sauce: place unwrapped caramels, butter and
sweetened condensed milk into a saucepan and heat until completely melted. Stir
this constantly to prevent scorching. (about 6-8 minutes).
*note: this makes about twice as much caramel sauce as you
will need. You can cut the ingredients
in half, but then what to do with 1/2 of a can of condensed milk?!? I say make the full batch and use the leftovers
on ice cream!
•Spoon caramel into hardened cups.
•Drizzle with more melted chocolate if desired.
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