Salted Caramel Candy Corn Pretzel Crack is inspired by a recipe from Trisha Yearwood called Sweet and Saltines. She makes an easy candy using saltine crackers, homemade caramel and melted chocolate. I set out to make a similar recipe, using white chocolate chips and pretzels instead, and as happens (often) with me, my concoction went awry!
But, the end result is decadently delicious!
The perfect ratio of sweet to salty, with a satisfying crunch from the pretzels and chew from the candy corn, it is hard to limit yourself to one small pretzel square! In the end, after attempting to break them apart, I used my rocker pizza cutter and cut them into 2-inch square.
Salted Caramel Candy Corn Pretzel Crack is easy to make. Line a large (18″ x 13″) baking pan with aluminum foil. Coat the foil with canola oil, line the pan with pretzel snaps (side-by-side), make the caramel (takes just a few minutes), pour the caramel over the pretzel snaps, bake in oven for 3 minutes, add the white chips, let them melt a bit and then spread them with an offset spatula.
Oops! That didn’t happen! The white chips didn’t melt!
Then, it dawned on me – they were the store brand white chips. NOT white chocolate chips! So, they retained their shape!
Plan B – add leftover Halloween Candy Corn flavored M&M’s and add leftover Halloween candy corn. Give them a gentle smash into the hot caramel and hold your breathe {grin}! Just kidding…it worked fine. Then you put them in the freezer for 20 minutes and break into pieces.
Time for a taste test…nirvana! Sweet, salty heaven! Salted Caramel Candy Corn Pretzel Crack is a keeper even if it was an experiment gone awry!
Here’s the recipe:
PrintDeadly Salted Caramel Candy Corn Pretzel Crack
Both sweet and salty, this sticky candy is addictive!
- Prep Time: 40 mins
- Cook Time: 6 mins
- Total Time: 46 mins
- Yield: 24 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 tablespoon canola oil
- 130 pretzel snaps (about 1/3 of a 16 ounce package)
- 1 1/2 cups butter (3 sticks)
- 1 1/2 cups firmly packed brown sugar
- 1 – 12 ounce package of white chips
- 1 – 9.9 ounce package of White Chocolate Candy Corn M&M’s
- 1 – 8 ounce package of candy corn
Instructions
- Preheat oven to 425 degrees F.
- Line an 18-inch by 13-inch rimmed cookie sheet with aluminum foil.
- Add canola oil to foiled pan and spread evenly, using a paper towel, until coated.
- Line pan with pretzel snaps, in single layer, end-to-end (about 10 across and 13 down) and set aside.
- In a medium sauce pan, melt butter and brown sugar over medium high heat, stirring constantly, until mixture turn caramel color and starts to bubble.
- Remove from heat and pour over pretzels, spreading evenly using the back of a wooden spoon.
- Bake in preheated oven for 3 minutes.
- Remove from oven and cover evenly with white chips.
- Use back of wooden spoon or offset spatula to press chips into caramel.
- Cover evenly with M&M’s and then candy corn.
- Press M&M’s and candy corn into mixture using back of wooden spoon or offset spatula.
- Place in freezer 20 to 30 minutes or until completely cold.
- Remove from freezer and break or cut into large pieces (I found this works better to remove from pan, peel off foil, transfer to chopping board and chop).
- Arrange on platter to serve.
- Store leftovers in an airtight container in the freezer.
Tootles,
Related Posts:
(other Halloween recipes)
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