Pretzel Cookie Caramel Sticks
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Pretzel Cookie Caramel Sticks calories by ingredient
Introduction
Think of Twix bars, but with an even more decadent sweet and salty twist! Gluten-free, salty pretzels help form the biscuit, topped with creamy, sticky-sweet caramels and bittersweet chocolate. If you're looking for a good GF brand of chocolate, Baker's is actually GF anyway! Think of Twix bars, but with an even more decadent sweet and salty twist! Gluten-free, salty pretzels help form the biscuit, topped with creamy, sticky-sweet caramels and bittersweet chocolate. If you're looking for a good GF brand of chocolate, Baker's is actually GF anyway!Number of Servings: 18
Ingredients
-
Pretzel Layer
2 tbsp ground flaxseed
1/4 cup hot water
1/3 cup shortening
1/4 cup dark brown sugar
1/4 cup icing sugar
4 oz crushed gluten-free pretzels (1 recipe of my GF pretzel rods: http://www.grouprecipes.com/123362/gluten-free-pretzel-rods.html)
1/2 cup rice flour
Caramel Layer
12 oz Kraft caramel squares, unwrapped
Chocolate
2 oz unsweetened chocolate, chopped
1 1/2 cups semisweet chocolate chips
1 tbsp shortening
Directions
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.
