Salted Caramel and Chocolate Pretzel Cake Bites

Prep/Cook Time
  • 30 minutes prep
  • 0 minutes cook
Servings 20 people
Rating 3.1/36
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  • 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.

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