Caramel Pretzel Bites
Chocolate,
caramel, and pretzels-Oh-My! You just can't go wrong. And when these
are paired with the 2011 Petite Sirah it is an amazing combination.
Petite Sirah is known for its fruit and bold character that tends
toward the higher tannins. Non-fruit flavors that may be present
include smoke, caramel, pepper, cloves, mocha, and leather. This 2011
is softer due to the weather that we experienced and the notes of
cloves, mocha, and caramel pair delightfully with these salty, caramel,
chocolaty bites.
2 tsp. butter, softened
4 cups pretzel sticks
2-1/2 cups pecan halves, toasted
2-1/2 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14oz) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla extract
1 pkg. (11-1/2 oz) dark chocolate or bittersweet chocolate chips
1 Tbsp. plus 1 tsp. shortening, divided
1/2 cup white baking chips
Begin
by lining a 13x9 in pan with foil: grease the foil with butter. Spread
pretzels and pecans on bottom of prepared pan. Don't make the layer too
thick, as the caramel will not reach overlapped pretzels. In a large
saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt;
cook and stir over medium heat until a candy thermometer reads 240˚.
Remove from heat and stir in the vanilla. Then pour over pretzel
mixture.
In the microwave or double-boiler, melt chocolate
chips and 1 Tbsp. shortening; stir until smooth. Spread over caramel
layer. Then melt the white baking chips and remaining shortening;
stirring until smooth then drizzle over top. Let stand until set. Ours
took about 3 hours in the refrigerator. Lift candy out of pan by the
foil. Use a buttered knife to cut the candy into pieces. This recipe
will yield about 70 bite sized pieces so be ready to share!