Deadly 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
Scale
- 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.
