Snicker Pretzels

  1. For the nougat layer:
  2. 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.
  3. For the caramel layer:
  4. In a 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.
  5. For the chocolate later:
  6. Melt the chocolate chips. 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 to melt the chocolate.
  7. For the peanut and toffee layer:
  8. In a food processor or chopper, chop peanuts but do not chop them into a powder. You just don't want them to be bulky. Place peanuts and toffee in a bowl for dipping.
  9. For the assembly:
  10. 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.
  11. Once they are cooled, dip them in the caramel and place back on the cooling rack and allow to cool for another 10 minutes. Note: You can take a butter knife and clean up the excess dripping off the pretzels for a cleaner look.
  12. 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.
  13. Enjoy!

weight pounder pretzels, nougat, ubc, sugar, ubc, ubc, vanilla, ubc, chocolate layer, chocolate chips, peanut, peanuts, toffee

Taken from tastykitchen.com/recipes/desserts/snicker-pretzels/ (may not work)

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