If you’re extremely indecisive and can never decide if you’re in the mood for something salty or something sweet, now you don’t have to pick. This dessert combines chocolate, caramel and pretzels, satisfying a wide-range of cravings.
The process is a little messy, but with only six ingredients, the end result is well worth it. The pinwheels end up looking so impressive that people will think the process was much more complicated than it actually is, but don’t worry. The reality of this recipe’s simplicty is a secret that’s safe between you and me.
Chocolate Caramel Pretzel Pinwheels
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Servings: 18
Preheat the oven to 300˚F.
Put the pretzels in a bag and crush them with your hands or with a rolling pin.
Combine the cereal and the crushed pretzels in a large bowl.
Melt the marshmallows and the butter in the microwave for two minutes using a separate bowl, and stir the mixture halfway.
Combine the cereal, crushed pretzels and melted marshmallows in one bowl.
Arrange a baking sheet with parchment paper, and spray the paper with non-stick cooking spray.
Take the marshmallow mixture out of the bowl, placing it onto the baking sheet.
Spray an additional sheet of parchment paper with non-stick cooking spray, and lay the sprayed side on top of the marshmallow mixture.
Roll out the mixture with a rolling pin until it is spread thin, removing the parchment paper after rolling.
Spread caramel on top of the marshmallow mixture.
Pour chocolate chips evenly over the caramel.
Bake the mixture for two minutes or until the chocolate is melted enough to be spread.
#SpoonTip: Keep an eye on the mixture because you don’t want to keep it in the oven for too long, or the cereal will start to melt.
Tightly roll the mixture, like a canoli, peeling back the parchment paper as you roll.
Cover the roll in plastic wrap and refrigerate it for two or three hours until it’s firm.
Remove the parchment paper and plastic wrap and cut it into slices.