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Category: Candy
Prep Time: Cook Time: Total Time:
12 whole graham crackers, crushed
7 tablespoons butter, melted
1/4 cup sugar
Filling
11oz chocolate, melted (65% cacao)
3/4 cup whole milk
1/3 cup salted caramel (recipe follows)
2 1/2 cups pretzel
2 tablespoon fleur de sel
Line cupcake pan with paper liners. For crust: combine graham crackers, butter and sugar and mix to combine. Press two tablespoons of mixture into each cupcake liner (The crust works just as well unbaked. If you decide to bake it place pan in oven at 350 degrees F for 6-8 minutes.)
For filling: Melt chocolate in a pan over (not on) simmering water. Add milk and whisk to combine. Remove chocolate mixture from heat and let cool for 10 minutes. Measure out 1/3 cup of chocolate mixture; set aside.
Fold crushed pretzels into the chocolate. Pour mixture over graham cracker crust. Pour remaining chocolate on top. To finish, drizzle caramel on top and sprinkle with fleur de sel Place pan in refrigerator to set for at least thirty minutes or overnight.
Salted Caramel Sauce
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
6 tablespoons of heavy cream
1/2 teaspoons of kosher salt
Instructions:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
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CHOCOLATE AND PRETZEL SALTED CARAMEL CUPS
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Category: Candy
Prep Time: Cook Time: Total Time:
12 whole graham crackers, crushed
7 tablespoons butter, melted
1/4 cup sugar
Filling
11oz chocolate, melted (65% cacao)
3/4 cup whole milk
1/3 cup salted caramel (recipe follows)
2 1/2 cups pretzel
2 tablespoon fleur de sel
Line cupcake pan with paper liners. For crust: combine graham crackers, butter and sugar and mix to combine. Press two tablespoons of mixture into each cupcake liner (The crust works just as well unbaked. If you decide to bake it place pan in oven at 350 degrees F for 6-8 minutes.)
For filling: Melt chocolate in a pan over (not on) simmering water. Add milk and whisk to combine. Remove chocolate mixture from heat and let cool for 10 minutes. Measure out 1/3 cup of chocolate mixture; set aside.
Fold crushed pretzels into the chocolate. Pour mixture over graham cracker crust. Pour remaining chocolate on top. To finish, drizzle caramel on top and sprinkle with fleur de sel Place pan in refrigerator to set for at least thirty minutes or overnight.
Salted Caramel Sauce
1/2 cup granulated sugar
2 tablespoons water
2 tablespoons unsalted butter
6 tablespoons of heavy cream
1/2 teaspoons of kosher salt
Instructions:
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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