Chocolate Caramel Pretzel Pinwheels Recipe By Tasty

Steps:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Whisk together the brownie mix and cayenne in a large bowl. Add the vegetable oil, eggs and 1/2 cup water and stir until just combined; do not overmix. Stir in the crushed pretzels. Spread the mixture in the prepared dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted about 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack.
• For the caramel: Put the sugar in a small saucepan, drizzle with 2 tablespoons water and set over medium heat. Cook, without stirring, until the sugar melts. Continue to cook, swirling the pan occasionally so the edges don't burn, until the sugar syrup is a dark amber, about 8 minutes.
• Whisk in the butter, then the cream. Return to a simmer, just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a spouted glass measuring cup and let cool until the mixture is thick enough to drizzle, 3 to 4 minutes.
• Drizzle the caramel over the brownies and sprinkle lightly with the coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve topped with whipped cream.

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.

Steps:

• Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

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:

• In heavy saucepan, combine sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245 (firm ball stage). Keep warm.
• Pour 1 cup caramel into a 1 cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on waxed paper lined baking sheets; let stand until hardened.
• In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
• Drizzle white coated pretzels with milk chocolate coating; drizzle milk chocolate coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container.

Steps:

• Heat oven to 375ºF.
• Press crust onto bottom and up sides of 8-inch square pan sprayed with cooking spray. Prick bottom of crust several times with fork. Bake 10 to 12 min. or until lightly browned.
• Microwave caramel bits and 3/4 cup COOL WHIP in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Stir in pretzels. Pour over crust; spread to completely cover crust. Refrigerate 10 min.
• Microwave chocolate and remaining COOL WHIP in microwaveable bowl 2 min. or until chocolate is almost melted, stirring every 30 sec.; stir until chocolate is completely melted and mixture is well blended. Pour over caramel layer in pan; spread to completely cover caramel layer.
• Let stand 2 hours before cutting into bars.