Large Chocolate Caramel Pretzel Hearts

5 from 2 votes

Large Chocolate Caramel Pretzel Hearts

These Large Chocolate Caramel Pretzel Hearts are a delightful combination of sweet and salty flavors, perfect for any occasion. Featuring a crunchy pretzel base topped with gooey caramel and rich melted chocolate, they’re easy to make and fun to share. These heart-shaped treats are an ideal homemade gift or festive snack that everyone will adore!

Course Candy, Dessert

Cuisine American

Keyword Caramel Pretzels

Prep Time 15

Cook Time 30

Cooling time 10

Total Time 55

Servings servings

Calories 222kcal

Author Laura

Ingredients

16 oz bag Snyder's Olde Thyme pretzels
1 cup sugar
1 cup dark corn syrup
1 cup butter
14 oz can sweetened condensed milk
1 tsp vanilla
⅓ cup semi-sweet chocolate chips

Instructions

Line a couple of baking sheets with parchment paper or waxed paper. Lay the pretzels out on the baking sheets. You can puzzle piece the broken pretzels together if you want. The caramel will hold the pretzels together.
Make the caramel - In a 3 qt saucepan, add sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until boiling. Then allow to boil for 4 minutes WITHOUT stirring.
Reduce heat to medium low and mix in the sweetened condensed milk. Reducing the heat is key, if you don't the sugar in the sweetened condensed milk will burn. You will need to stir this from now on. Using a candy thermometer, cook until it reaches soft ball stage (see note to figure out proper temperature to reach soft all stage where you live. For where I live in the Salt Lake Valley it's 230 degrees). If it does burn by accident, no fear. It will still taste good; you just end up with dark flecks in your caramel.
Remove from heat and mix in the vanilla.
Working quickly, spoon some of the caramel into the center of each pretzel to fill the center.
If the caramel starts to cool and gets little bit too thick, place it back on the stove on that burner you cooked it on. It will still be warm. Set it there to give the caramel a little heat again to thin it down. Then continue finishing the pretzels.
If you have extra caramel left over from filling the pretzels, you can pour it into a greased loaf pan. This way, you can enjoy it as regular caramels later.
Allow the pretzel to cool for 30 minutes. Then microwave the chocolate chips in a microwave safe bowl in 30 second increments, stirring after each one, until fully melted.
Add the melted chocolate to a Ziploc bag. Snip the corner of the bag to make a small hole. Then pipe a zig zag line on the top of each pretzel. Makes 30 pretzels.

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