Did I ever tell you that I was a genius? No? Well let me tell you now, I am a genius! I mean I am so much of a genius that I can’t stand myself sometimes. I can’t stand the genius that I am that my brain can’t stand me. So, why am I a genius? Every now and then I have these brainstorming sessions where I sit down with my food blogging journal and concoct different recipes. That is where I created my idea for the “brookie”, my burger, those delicious white chocolate cupcakes, and several other recipes that are on this blog. But this idea was amazingly awesome that I almost considered it divine intervention when it came to mind. That idea was Snicker Pretzles!
So, you’ve had Snickers before right? Okay, if you are anything like me, once I have had something very sweet to eat, I have to have something a little salty to offset the sweetness that I just endured. That salty treat is usually a pretzel. That is when I was intervened with divinity. “Why not combine the two?” my genius self said to myself. Myself responded, “Genius self, that is not a bad idea! Holy Mackerel! You are a genius, genius self!” This is an incredibly easy sweet treat to make and to share with your friends and family. Also, if you are a lover of the sweet and salty combination, then you will appreciate these as well. Tell yourself that my genius self said “Your welcome”.
You will need a bag of the Pounder Pretzels. Get them as thick as you can get them but do not get the soft kind.
- 1 lb. Bag Jumbo Pretzels
- Ingredients 1st layer: Nougat
- ¼ cup butter
- 1 cup sugar
- ¼ cup milk
- 7 oz jar marshmallow fluff
- ¼ cup peanut butter
- 1 tsp vanilla extract
- Ingredients 2nd layer: caramel
- 14 ounces caramel candies
- ¼ cup whipping cream
- Ingredients 3rd layer: Chocolate
- Bag of milk chocolate chips
- Ingredients 4th layer: Peanuts and Toffee pieces
- 1 cup salty peanuts
- ½ cup toffee pieces
- Melt the butter in a pot on medium heat. Add the sugar and whisk until the sugar has dissolved. Add the milk and whisk for 5 minutes. Begin to add the fluff and the peanut butter with a rubber spatula and fold until dissolved. Lastly add the extract and turn down on low heat. Continue to stir so that the mixture won’t stick to the pan.
- In microwavable bowl, add the caramels and the whipping cream. Warm them up in the microwave for a minute at a time and stir until it is creamy.
- I used the double boiler method where I placed the chip on the boiler and melted them until the chocolate was creamy. You can use whatever method you like.
- In a food processor or chopper, chop your peanut but do not chop them into a powder. You just don’t want them to be bulky. Place your peanuts and toffee in a bowl for dipping.
- Dip the pretzels in the nougat. It may seem as though the nougat is not sticking to the pretzel but keep dipping and it will and then place them on a cooling rack and allow to cool for 10 minutes.
- Once they are cooled dip them in the caramel and place back on the cooling rack and allow cooling for another 10 minutes.
- Note: You can take a butter knife and clean up the excess dripping off the pretzels for a cleaner look.
- Finally, dip in the chocolate and roll the pretzel into the peanut and toffee and place back onto the cooling rack. Allow to cool completely for 25-30 minutes before eating.