Pretzel Cookie Caramel Sticks
From jo_jo_ba 14 years agoIngredients
pretzel Cookie
- 2 tbsp ground flaxseed shopping list
- 1/4 cup hot water shopping list
- 1/3 cup shortening shopping list
- 1/4 cup dark brown sugar shopping list
- 1/4 cup icing sugar shopping list
- 4 oz crushed gluten-free pretzels (1 recipe of my GF pretzel rods: gluten-free-pretzel-rods.html">Gluten Free Pretzel Rods) shopping list
- 1/2 cup rice flour shopping list
caramel Layer
- 12 oz Kraft caramel squares, unwrapped shopping list
Chocolate Coating
- 2 oz unsweetened chocolate, chopped shopping list
- 1 1/2 cups semisweet chocolate chips shopping list
- 1 tbsp shortening shopping list
How to make it
Pretzel Cookie
- In a small dish, whisk together flaxseed and hot water. Set aside for 5 minutes.
- Meanwhile, in a mixing bowl, beat together shortening and sugars.
- Add the pretzel crumbs and flaxseed mixture and beat well, then add the flour and beat in.
- Chill 15 minutes.
- Preheat the oven to 350°F and grease an 8" pan.
- Press the dough into the pan and prick holes all over the batter.
- Bake 30 minutes. Let cool 15 minutes.
Caramel Layer
- Melt caramels in a microwave-safe bowl or in a saucepan over medium heat.
- Pour over the baked cookie layer and chill 1 hour, until firm.
- Cut into 18 bars.
Chocolate Coating and Assembly
- In a double boiler over simmering water, melt together unsweetened chocolate, semisweet chocolate and shortening until smooth.
- Keep over low simmering water.
- Dip one bar at a time to coat completely in chocolate, and place on a wire rack to set. Repeat coatings if desired (I like an extra thick chocolate layer myself!)
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