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Salted Caramel and Chocolate Pretzel Cake Bites

* * * ½   14 ratings

  • Prep Time:
    30 min


  • 1 (16 ounce) package Sara Lee® Frozen Pound Cake, thawed
  • 20 caramels, unwrapped
  • 1/2 cup heavy whipping cream, plus
  • 1 tablespoon heavy whipping cream
  • 1/8 teaspoon cream of tartar
  • 1/4 cup milk chocolate chips
  • 8 chocolate covered pretzels, broken into small pieces
  • 1/2 tablespoon coarse sea salt


  1. Cut pound cake into 10 slices. Cut each slice diagonally in half forming 20 triangles. Place on parchment or waxed paper.
  2. Place caramels, 1/2 cup whipping cream and cream of tartar in top of a double broiler pan or large metal bowl. Place over a pan of simmering water.  Cook and stir until caramels are melted and sauce is creamy.
  3. Combine chocolate chips with remaining whipping cream in a small sauce pan; cook and stir until chocolate is melted.
  4. Spoon about 1 tablespoon caramel sauce over each pound cake triangle. Drizzle with chocolate sauce. Break up pretzels and sprinkle over top of caramel-chocolate sauce. Sprinkle each slice with sea salt.  Serve immediately or refrigerate until set.

Adapted from 2013 Sara Lee Recipe Contest submission by Tammy L. of Dallas, North Carolina

20 slices

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Comments (2)

  1. This was easy to make and eveyone liked it. I used Caramel Bits by Kraft instead of wrapped caramels. I also added more cream to both caramel and chocolate so they drizzled more easily. I think it was better the serving day.

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