Caramel Chocolate Peanut Butter Pretzel Bites Like Take 5 Recipes

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.

Steps:

• In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set., Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.

Steps:

• Line two baking sheets with waxed paper.
• Arrange pretzels on baking sheets in rows.
• Put a teaspoon of peanut butter on each pretzel.
• Melt caramels with butter in saucepan over med. heat until melted.
• Put 1/2 - 1 tsp of caramel on each pretzel (depending on your tastes).
• Put in fridge one hour or until hardened.
• Melt chocolate according to package directions.
• Dip each pretzel into chocolate and return to waxed sheets.
• Refridgerate an additional hour.
• Serve.

Steps:

• Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar.
• Sandwich each peanut butter ball between 2 pretzels.
• Leave in freezer for 30 minutes.
• Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate.
• Return to freezer for 1 hour. Keep refrigerated until served.

Steps:

• Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
• Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
• Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
• Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
• Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
• Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

Steps:

• In a double boiler or microwave (on 50 % power, in a large bowl) melt the chocolate and peanut butter. If microwaving, start with a minute and then add additional time (30 secs at a time, mixing in between) until melted. Be careful not to burn the chocolate.
• Mix in the pretzels and rice cereal until everything is coated and well incorporated.
• Drop by the teaspoonful onto a lined cookie sheet and place in the fridge. Once hardened, you can transfer to a bag or container. These are best stored in the fridge.

Steps:

• Place 60 unbroken square pretzels on your work surface. Turn each unwrapped caramel on its side and slice in half. This should give you two square caramels per piece for a total of 30. Place each half on an empty pretzel. Continue doing this until all 15 caramels are cut in half and placed on pretzels. Cook caramels on pretzels in the microwave for 5 seconds and press caramel into pretzel. If caramel will not press into pretzel, cook for additional 5 seconds. Caramel should not be melted, just soft enough to press into the pretzel so they stick together. You'll need to do this in batches. On remaining 30 pretzels, smear each one with peanut butter. Press a peanut butter half pretzel into a caramel half pretzel. Do this to all. You should have 30 peanut butter pretzel sandwiches at this point. Melt chocolate according to package directions. Add vegetable oil to thin the chocolate slightly after it's melted. Place pretzel sandwiches into white chocolate and with a fork gently pick each one up and shake it gently to remove excess chocolate. Place Pretzel bites on wax paper, non-stick foil or a baking mat to cool and dry. Sprinkle candy bits, sprinkles or colored sugar on top of each one as you finish, before they dry. Repeat until all 30 pretzel bites are dipped. Allow to dry fully and devour!