Homemade Holidays: Coconut Caramel Stuffed Chocolate Covered Pretzel Presents

Homemade Holidays: Coconut Caramel Stuffed Chocolate Covered Pretzel Presents takes around 30 minutes from beginning to end. This side dish has 96 calories, 1g of protein, and 6g of fat per serving. For 32 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 50. 150 people have tried and liked this recipe. If you have dark chocolate, rum, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Half Baked Harvest. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, you might also like recipes such as Peanut Butter Stuffed Chocolate Covered Pretzel Cookies ‘N’ Cream, Caramel Stuffed Chocolate Covered Pretzels, and Passion Fruit Caramel Gold Coins, Chocolate Covered Caramel Almond Magic Beans, and Cinnamon Caramel Macadamia Chocolate Bars.

Servings: 50

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof, rubber spatula, until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the coconut milk.Return the pot to the heat and, cook the mixture over moderate heat, stirring, until the caramel is thickened, about 5 minutes. Remove from the heat, add the butter, rum and vanilla. Stir the mixture until the butter is melted. Stir in the shredded coconut.Line a baking sheet with parchment paper. Place as many pretzels as you can on the baking sheet, I was able to fit about 55. Place about a teaspoon or two of the coconut caramel mixture onto each pretzel and then sandwich together with another pretzel. Place the pan in the freezer for 15 minutes.Meanwhile, melt the chocolate over a double broiler until smooth (or use the microwave, stirring in 30 second intervals). Use a fork to dip each pretzel into the chocolate, letting the excess shake off. Place back on the parchment lined baking sheet. Repeat with the remaining pretzels. Place in the freezer until set, about 10 minutes. Drizzle on more melted chocolate, if desired, and then place back on the parchment lined baking sheet. Sprinkle the tops with sea salt.Refrigerate for 30-45 minutes to set. Store in the fridge or in a cool place.

 

Step by step:

1. In a dry, large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a heat proof, rubber spatula, until the sugar is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of the skillet carefully pour in the coconut milk.Return the pot to the heat and, cook the mixture over moderate heat, stirring, until the caramel is thickened, about 5 minutes.

2. Remove from the heat, add the butter, rum and vanilla. Stir the mixture until the butter is melted. Stir in the shredded coconut.Line a baking sheet with parchment paper.

3. Place as many pretzels as you can on the baking sheet, I was able to fit about 5

4. Place about a teaspoon or two of the coconut caramel mixture onto each pretzel and then sandwich together with another pretzel.

5. Place the pan in the freezer for 15 minutes.Meanwhile, melt the chocolate over a double broiler until smooth (or use the microwave, stirring in 30 second intervals). Use a fork to dip each pretzel into the chocolate, letting the excess shake off.

6. Place back on the parchment lined baking sheet. Repeat with the remaining pretzels.

7. Place in the freezer until set, about 10 minutes.

8. Drizzle on more melted chocolate, if desired, and then place back on the parchment lined baking sheet. Sprinkle the tops with sea salt.Refrigerate for 30-45 minutes to set. Store in the fridge or in a cool place.

Nutrition Information:

covered percent of daily need