Another deelicious holiday treat from Kizzy
Pretzels 1c crushed with extra for decorating
Butter 6 Tbls, melted
Spoonable caramel 7.75 oz jar of your favorite flavor
Chocolate chips about 3 oz.
Crush the pretzels in your food processor. You’re looking to make crumbs.
Add melted butter and mix in the processor until thoroughly blended.
It won’t seem like it’s holding together, that’s ok. (I followed a graham cracker crust recipe from the internet.)
Put the mixture into a pie plate and press it flat with fingers or the bottom of your caramel jar or your measuring cup. I chose not to press it up the sides of the plate too far.
Bake at 400 for 7 minutes.
Let cool (I did not let it cool for long, your results might be different if you did)
Pour the jar of sauce (I used Spicy Chili!) onto the crust.
It pooled in the middle for me so I used a silicone spatula to gently spread it. The crumbs and caramel mix, the crust absorbs some caramel and I thought that was fine.
Bake at 400 for 5 minutes.
The caramel pooled some more and was slightly thinner so I spread it gently again.
Distribute the chocolate chips as evenly as possible over the entire pie. Because the caramel is hot it may look like you need to add more chips but it’s just because they’re melting so work quickly!
Bake at 400 for 45 SECONDS (longer than that you risk burnt chocolate)
Spread the now melted chocolate evenly across the pie.
Decorate with pretzels. Really press them into the chocolate or they my pop off when you’re cutting the finished product.
Cool until it’s safe to chill in the refrigerator. Refrigerate at least until it’s cooled through.
Remove from the refrigerator for a few minutes before cutting to make the chocolate easier to slice through.
Cut or break up.