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chocolate caramel pretzel rods
Anneke Silva

Chocolate Caramel Pretzel Rods

4.15 from 7 votes
These Chocolate Caramel Pretzel Rods make a great gift or party treat if you're able to stop yourself from eating them all first. This delicious treat combines crispy crunchy pretzel rods, creamy salted caramel, and smooth dark chocolate to create the perfect bite. They are incredibly simple to prepare and absolutely addictive. I'm certain that once you start making your own, you'll never go back to the store bought version.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 20 pretzel rods
Course: Dessert, Snack
Cuisine: American
Calories: 91
Ingredients Equipment Method

Ingredients
  

  • 1/2 Cup Heavy cream
  • 1 cup White sugar
  • 1/2 tsp Fleur de sel divided
  • 100 g Dark chocolate (78% cocoa)
  • 20 Pretzel Rods

Equipment

  • Heavy glass bowl
  • Spatula
  • Small pot
  • Heavy Bottomed Pan
  • Parchment Paper
  • Cookie sheet

Method
 

Salted Caramel
  1. Heat 1/4 cup of sugar over medium-high heat in a heavy bottomed pan, stirring frequently.
    Heat 1/4 cup of sugar over medium-high heat in a heavy bottomed pan, stirring frequently.
  2. When it has melted and turned a golden colour, slowly add the rest of the sugar, 4 minutes.
    When it has melted and turned a golden colour, slowly add the rest of the sugar, 4 minutes.
  3. Continue stirring while the sugar melts, moving it around the pan so it doesn’t burn, 3 minutes.
    Continue stirring while the sugar melts, moving it around the pan so it doesn’t burn, 3 minutes.
  4. Reduce the heat to medium and add the cream and 1/4 tsp of fleur de sel.
    Reduce the heat to medium and add the cream and 1/4 tsp of fleur de sel.
  5. Continue cooking until the sugar is entirely dissolved, then remove the pan from the heat, 2 minutes.
    Continue cooking until the sugar is entirely dissolved, then remove the pan from the heat, 2 minutes.
Melted Dark Chocolate
  1. While the caramel is cooling, put a double boiler (bain marie) onto the stove on medium-high. You'll want a heat proof bowl and a heavy bottomed sauce pan with a few inches of water.
  2. Break the chocolate into chunks, and place it in the heat proof bowl.
    Break the dark chocolate up and place in a heatproof bowl while you warm the cream in the small pot until very hot (but not boiling).
  3. Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
    Stir occasionally until your chocolate is entirely melted then take it off the heat to cool.
Melted White Chocolate
  1. Repeat the same melting process with the white chocolate and set aside.
Chocolate Caramel Pretzel Rods
  1. Line a baking sheet with parchment.
  2. Coat each pretzel in caramel then place it on the parchment and set aside to cool.
  3. Pour the dark chocolate over the rods and twirl to coat evenly.
  4. Drizzle the pretzel rods with the melted white chocolate and sprinkle the remaining 1/4 tsp of fleur de sel.
  5. Place the sheet in the fridge until set (at least two hours).
    Place the sheet in the fridge until set (at least two hours).