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:

14 ounces dark chocolate (or semi-sweet)

3/4 cup canned full-fat coconut milk

1 cup granulated sugar

1 bag waffle or mini pretzel twist pretzels

1 tablespoon rum

sea salt, for sprinkling

3 cups shredded coconut, sweetened or unsweetened

1 tablespoon unsalted butter

1 tablespoon vanilla extract

Equipment:

frying pan

spatula

pot

baking paper

baking sheet

microwave

broiler

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:

Quickview
96k Calories
0.85g Protein
5g Total Fat
10g Carbs
0% Health Score
Limit These
Calories
96k
5%

Fat
5g
9%

  Saturated Fat
4g
25%

Carbohydrates
10g
3%

  Sugar
7g
9%

Cholesterol
0.84mg
0%

Sodium
210mg
9%

Alcohol
0.19g
1%

Caffeine
6mg
2%

Get Enough Of These
Protein
0.85g
2%

Manganese
0.23mg
12%

Copper
0.16mg
8%

Iron
1mg
6%

Magnesium
22mg
6%

Fiber
1g
5%

Phosphorus
32mg
3%

Potassium
83mg
2%

Zinc
0.32mg
2%

Selenium
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Easy Vegetable Fried Rice

Foodista

Easy Shepherd’s Pie #CansGetYouCooking

Better in Bulk

aloo gobi curry, how to make punjabi aloo gobi | dhaba style

Veg Recipes of India

Chana Masala in Minty Yogurt sauce

Foodista

Double-Baked Mashed Potatoes

Taste of Home