Buttery pretzel snaps, rich caramel, velvety chocolate all brought together with a light sprinkle of sea salt. The perfect sweet & salty bite!
Ingredients for Salted Caramel Pretzel Snaps
24 caramel squares
48 pretzel snaps
1 cup of chocolate melting wafers
A good quality flaky sea salt
Directions
Preheat oven to 375 degrees.
Count out 24 caramel squares & peel off the cellophane if they're individually wrapped; slice each caramel in half lengthwise.
Assemble 48 pretzel snaps, 1 cup of chocolate melting wafers and flaky sea salt
Line a sheet pan with a silpat mat (or parchment) and arrange the pretzel snaps; top each pretzel with a caramel square.
Bake in a 375-degree oven for 6 minutes.
Melt the chocolate in a double boiler or microwave on 50% power for 30 seconds and in 15-second increments until smooth.
Drizzle the melted chocolate over the cookies and immediately sprinkle with flaky sea salt so it sticks to the melted chocolate.
Cool before serving.
Enjoy!
For step-by-step instructions with photos, check out the Salted Caramel Pretzel Snaps recipe on our food blog, Simply Sundays.
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