Description
These Salted Caramel Brûlée Chocolate Pretzels are a delightful combination of crunchy salted pretzels coated in rich, homemade salted caramel and dipped in smooth melted chocolate. Finished with a sprinkle of flaky sea salt, these treats offer a perfect balance of sweet, salty, and crunchy textures, making them an irresistible snack or dessert for any occasion.
Ingredients
Scale
Caramel
- 1 1/2 cups granulated sugar
- 2 tablespoons salted butter, softened
- 1/4 cup heavy cream, at room temperature
Pretzels & Chocolate
- 1 bag (16 ounce) salted pretzels
- 24 ounces milk, semi-sweet, or dark chocolate, melted
- Flaky sea salt, for garnish
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and for an easy cleanup.
- Make the caramel: In a medium skillet over medium heat, cook the granulated sugar, stirring occasionally, until it melts completely and turns golden brown, about 6–8 minutes. Be cautious as it may smoke slightly. Turn off the heat and whisk in the softened salted butter until fully incorporated. Then whisk in the heavy cream, which will cause bubbling. Return the skillet to medium-high heat and cook the caramel until very bubbly for about 3 minutes. Remove from heat to prevent burning.
- Dip the pretzels in caramel: Using a fork, dip each salted pretzel into the caramel, allowing excess caramel to drip off. Place the coated pretzels onto the prepared baking sheet and let them set at room temperature for about 5 minutes.
- Melt the chocolate: While the pretzels set, melt your choice of milk, semi-sweet, or dark chocolate until smooth, using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Dip pretzels in chocolate: Dip each caramel-coated pretzel into the melted chocolate carefully to cover evenly. Place them back onto the baking sheet lined with parchment.
- Set the chocolate coating: Freeze the chocolate-dipped pretzels for 10 minutes until the chocolate is firm and set.
- Garnish and store: Sprinkle flaky sea salt over the chocolate while still tacky or after setting for an extra burst of flavor. Store the pretzels in an airtight container in the refrigerator to maintain freshness and crunch.
Notes
- Allow the heavy cream to come to room temperature before adding to hot sugar to avoid clumping.
- If the caramel hardens in the skillet, gently reheat over low heat before dipping pretzels.
- Use good quality chocolate for best flavor and smooth texture.
- Store pretzels in the fridge as caramel and chocolate coatings soften at room temperature.
- Flaky sea salt enhances the sweet and salty balance — don’t skip it!
