FUDGE-CARAMEL PRETZEL BITES

Fudge-Caramel Pretzel Bites image

These bite-sized delights are a sweet-and-salty treat that look irresistible on a cookie tray.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 36

Number Of Ingredients 15

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Ingredients

1/2 cup sugar
3 tablespoons water
1/4 cup whipping cream
2 tablespoons butter
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup Gold Medal™ all-purpose flour
1/2 cup sugar
1/2 cup cold butter or margarine, cut into pieces
1/4 teaspoon salt
2 egg yolks, beaten
1 cup coarsely chopped small pretzel twists
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (14 oz) sweetened condensed milk (not evaporated)
1 teaspoon vanilla

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.

Nutrition Facts : Calories 175, Carbohydrate 24 g, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 101 mg