There’s no need to longingly pass by the dark chocolate covered pretzel crisps or “snapper” chocolate caramel pretzel treats with this recipe in your arsenal.
Admittedly I have never had a “real” snapper, but every time I pass them by in Costco, I know I would have loved them in another gluten-eating life. The sweet and salty combination can’t be beat.
And the fact that gluten-free pretzels are just as delicious as regular pretzels (and that Trader Joe’s has started selling them!) is definitely on my list of things to be grateful for. The possibilites with gluten-free pretzels are endless! I made a gluten-free pretzel-crusted pie (recipe coming soon) for Thanksgiving and it was beyond delicious. I also use gluten-free pretzels in this recipe and this recipe.
I actually made this pretzel bark for teachers/neighbors gifts last year. They’ve crossed my mind ever since and I couldn’t wait to make them again this year. Layers of dark chocolate with the crispy pretzels and smooth homemade caramel is a dangerously delicious combination. It’s probably a good thing I can’t just buy regular Snapper and have to work a little for these. I could eat the whole batch, which is another reason they make the perfect give-away food gift. Nobody will guess these treats are gluten-free!
I use the gluten-free pretzels from Trader Joe’s or Glutino brand. Any kind of chocolate chips will work here, just be sure they are gluten-free.
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 1 cup cream, divided (you’ll use half at the beginning and the other half later on)
- 1/2 teaspoon pure vanilla extract
- 8 ounces pretzel twists (half of a regular 16-ounce bag)
- 12 ounces chocolate chips or chopped baking chocolate, divided
- Sea salt for sprinkling
- For the caramel, in a medium heavy-bottomed saucepan, add the butter, salt, corn syrup, sugar and 1/2 cup cream. Heat over medium-low and gently melt the ingredients until the mixture is smooth.
- Increase the heat just slightly to bring the mixture to a simmer. Clip a candy thermometer to the side of the pot and simmer on medium-low without stirring until the caramel reaches 236 degrees.
- Carefully pour in the remaining 1/2 cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Turn off the heat, swirl in the vanilla.
- Let the caramel cool for 10-15 minutes before using.
- Meanwhile, line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate gently in the microwave on 50% power or in a double boiler until smooth (careful not to overheat). Spread the chocolate as thin as you can evenly over the parchment. Before it sets while still wet, sprinkle about 8 ounces of the pretzel twists over the top. It’s ok if the pretzel twists are overlapping a bit. Gently press them into the chocolate (the caramel will act as the glue that keeps everything together).
- Once the caramel has cooled slightly, drizzle it across the top of all the pretzels. Sprinkle the remaining chocolate chips over the warm caramel and let it sit until the chocolate melts. Once the chocolate has melted, spread lightly with a knife or thin metal spatula. Sprinkle with sea salt. Let rest until the chocolate on top has hardened.
- Cut into pieces and store in an airtight container. Enjoy!
Recipe Source: Adapted from Mel’s Kitchen Cafe