Salted Caramel and Chocolate Pretzel Cake Bites

Ingredients:

• 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

Directions:

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.