What ingredients do I need to make these caramel pretzel bite candies?
- Packed brown sugar – you can use dark or light brown sugar for this recipe
- Goat’s milk caramel – might I suggest using the Hint of Salt flavor that I collaborated with Fat Toad Farm on? Goat’s milk caramel is thicker, richer, creamier and more luxurious than other store bought caramel.
- Milk – you just need a splash to bind the ingredients together
- All-purpose flour -you can use regular or gluten free flour recipe (if you’re using gluten free pretzels to make this a gluten free recipe)
- 100 chocolate-covered small pretzel twists – make sure to look in the notes section of the the recipe card for notes about non-covered pretzels.
- White chocolate vanilla flavored candy coating – this specific kind of white chocolate is used because it’s easy to melt!
- Sprinkles – the sprinkles are optional, but give these a nice festive flair!
I talk a lot about how good quality ingredients make all the difference and that is 100% true in this recipe! You may have seen that I recently launched my very first product, in collaboration with Fat Toad Farm. It’s for the most luxurious (and best tasting caramel sauce.) As you can see below, there’s a big difference between store bought caramel sauce vs. goat’s milk caramel sauce (mainly the thick consistency found in goat’s milk caramel sauce – or dulce de leche)
A few tips for melting your chocolate:
- Use white chocolate vanilla flavored candy-coating. It melts so much easier for these than white chocolate chips. Candy coating are the small disc. shaped ones (pictured below). You can find them in the baking isle at the grocery store or at a craft store or online (here).
- It’s easy to burn chocolate when melting it, and there’s no turning back once you’ve overdone it, so I would recommend melting it in 30 second intervals in the microwave, stirring in between. OR you could use a double boiler method and melt the chocolate in a glass bowl over boiling water.
- When you’re dipping the chocolate covered pretzels, be quick, because you don’t want the dark chocolate from the chocolate covered pretzels to melt into the white chocolate and turn it brown.
And remember, if you don’t move quickly when decorating these candy bites, the sprinkle dots will dye your hands if it melts onto them, lol.
This caramel pretzel bite candies recipe is based on a recipe page that was cut out of a magazine and put in an old cookbook I was leafing through. They sounded interesting so I tried them and was wowed!! Sometimes the oldest ones are the best ones.
- I tested these using plain small pretzels and dark chocolate covered pretzels. If you’re serving them day of, definitely you can use regular pretzels. However, if you want these to last a few days (if you’re making them for holiday cookies or making them ahead), I’d highly recommend making them with chocolate covered pretzels. The chocolate coated pretzels won’t get stale, where non-coated pretzels quickly get stale. Plus, the more chocolate the merrier.
Caramel Pretzel Bite Candies Recipe
- 1/4 cup butter softened
- 1/2 cup packed brown sugar
- 1/4 cup goat's milk caramel (I suggest Fat Toad Farm hint of salt)
- 1 tablespoon milk
- 1 1/4 cups all-purpose flour
- 100 chocolate-covered small pretzel twists *see notes below
- 24 ounces white chocolate vanilla flavored candy coating
- sprinkles optional
- Line a cookie sheet with parchment paper or wax paper and set aside.
- In a large mixing bowl combine butter, brown sugar, granulated sugar, caramel and milk.
- Use a hand or stand mixer to beat until combined.
- Beat in flour until combined.
- Using a small cookie scoop, or with a spoon, spoon a little ball of caramel cookie dough (about 1 teaspoon) and sandwich it between two chocolate covered pretzels. Repeat until all the cookie dough is sandwiched between chocolate covered pretzels. Set on cookie sheet.
- Add candy coating (discs) to a small-medium bowl. Microwave in 30 second increments, stirring in between each, until melty and smooth (about 2 minutes).
- Using a fork, dip each stuffed pretzel sandwich - be quick because you don't want the dark chocolate to melt into the white.
- Put back on the parchment paper and repeat until all the pretzel sandwiches have been dipped.
- Sprinkle with sprinkles of choice (optional).
- Allow to cool until coating has set. Enjoy!
- These last a week in an airtight container (probably longer, but I've never had them last that long).
- I tested these using plain small pretzels and dark chocolate covered pretzels. If you're serving them day of, definitely you can use regular pretzels. However, if you want these to last a few days (if you're making them for holiday cookies or making them ahead), I'd highly recommend making them with chocolate covered pretzels. The chocolate coated pretzels won't get stale, where non-coated pretzels quickly get stale. Plus, the more chocolate the merrier.