Chocolate Pb Caramel Pretzels

Ingredients

Ingredients
1 bag • (8 oz) pretzel thins (72 whole pretzels)
1 jar • (10 oz) Fleur de Sel Caramel Sauce (or any thick caramel s
3 cups • semi-sweet chocolate chips
1 tablespoon shortening

Preparation

1
Directions
2
Lay out ½ of your pretzel thins (18 whole pretzels) on a lined baking sheet
3
Place 1 Tbsp caramel on to the pretzels. Top with remaining (non-caramel) pretzels.
4
Pop in freezer for 5 min (so caramel will harden). Remove and top with 1 tbsp peanut butter. Pop back in freezer for 5-10 min.
5
Meanwhile, in a large bowl melt chocolate chips and shortening in microwave (in 30 second increments) until smooth.
6
Remove PB caramel pretzels from freezer and dip into chocolate, letting any excess drip off. Pop back in freezer once more to firm up chocolate.
7
Devour. Makes 36 pretzel sandwiches.

Yield:

18.0

Added:

April 18, 2011

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