Pretzel Cookie Caramel Sticks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Pretzel Layer2 tbsp ground flaxseed1/4 cup hot water1/3 cup shortening1/4 cup dark brown sugar1/4 cup icing sugar4 oz crushed gluten-free pretzels (1 recipe of my GF pretzel rods: https://www.grouprecipes.com/123362/gluten-free-pretzel-rods.html)1/2 cup rice flourCaramel Layer12 oz Kraft caramel squares, unwrappedChocolate2 oz unsweetened chocolate, chopped1 1/2 cups semisweet chocolate chips1 tbsp shortening
In a small dish, whisk together flaxseed and hot water. Set aside for 5 minutes.
Meanwhile, in a mixing bowl, beat together shortening and sugars.
Add the pretzel crumbs and flaxseed mixture and beat well, then add the flour and beat in.
Chill 15 minutes.
Preheat the oven to 350°F and grease an 8" pan.
Press the dough into the pan and prick holes all over the batter.
Bake 30 minutes. Let cool 15 minutes.
Caramel
Melt caramels in a microwave-safe bowl or in a saucepan over medium heat.
Pour over the baked cookie layer and chill 1 hour, until firm.
Cut into 18 bars.
Coating
In a double boiler over simmering water, melt together unsweetened chocolate, semisweet chocolate and shortening until smooth.
Keep over low simmering water.
Dip one bar at a time to coat completely in chocolate, and place on a wire rack to set. Repeat coatings if desired (I like an extra thick chocolate layer myself!)
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile, in a mixing bowl, beat together shortening and sugars.
Add the pretzel crumbs and flaxseed mixture and beat well, then add the flour and beat in.
Chill 15 minutes.
Preheat the oven to 350°F and grease an 8" pan.
Press the dough into the pan and prick holes all over the batter.
Bake 30 minutes. Let cool 15 minutes.
Caramel
Melt caramels in a microwave-safe bowl or in a saucepan over medium heat.
Pour over the baked cookie layer and chill 1 hour, until firm.
Cut into 18 bars.
Coating
In a double boiler over simmering water, melt together unsweetened chocolate, semisweet chocolate and shortening until smooth.
Keep over low simmering water.
Dip one bar at a time to coat completely in chocolate, and place on a wire rack to set. Repeat coatings if desired (I like an extra thick chocolate layer myself!)
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 274.2
- Total Fat: 12.5 g
- Cholesterol: 1.3 mg
- Sodium: 52.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 3.1 g
- Protein: 3.2 g