Salty/Sweet Pretzels - Caramel and Chocolate bits

Ingredients

Salty Crackers (I used Crisco)

Pretzels

120 g white granulated Sugar

85 g butter

1/2 cup heavy cream

dark chocolate

Method

Take a tray, add a piece of aluminum foil and then lay out the Crisco crackers and on top of that lay out the pretzels.

Make the caramel, in a heavy bottomed saucepan add the sugar and enough water to look like wet sand and stir until the sugar dissolves completely. Stop stirring once the sugar has dissolved.

Turn up the heat to a rolling boil and cook, swirling the pan occasionally but not stirring. The mixture will be clear at first then gradually begin to turn a deep amber or golden brown colour. Remove from heat to stop the cooking process.

Sugar, Butter and Cream	Sugar mixed with water	sugar and water being mixed

Cut the butter into pieces and carefully whisk in the room-temperature butter one piece at a time. The mixture will bubble and steam. Once the butter is melted pour in to the room temperature heavy cream whilst whisking until smooth.

sugar kept to caramelize	Crisco laid out on Aluminum foil	Pretzels placed on top of Crisco biscuits

The caramel will thicken as it cools. Now that the caramel has thickened pour it over the Crisco crackers and pretzels.

Caramel poured over	put in oven for 5 minutes	Chocolate melted in microwave

Set oven to180°C and keep tray in oven for 5 minutes. The caramel will spread in the tray.

Chocolate poured over	Pieces broken and ready for eating

Now take dark chocolate put in Pyrex dish and microwave for 30 seconds, take out and stir add again for 30 seconds and then lastly for 10 seconds. The chocolate should be melted by now and ready to pour over the caramel. Spread it out in the tray.

Now place the tray in the fridge and let it set. Then break pieces and Enjoy!!