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Happy Halloween friends ! So happy to find the time today to write my Caramel Chocolate Snickerdoodles recipe down. I hope you will love these Caramel Chocolate Snickerdoodles as much as we do.
Ingredients for Stuffed Salted Caramel Chocolate Snickerdoodles
145g unsalted butter, slightly soft
141g all-purpose flour
40g granulated sugar
pinch of salt
60g chopped pretzels
180g dark chocolate chips
Caramel Sauce
100 g sugar
100 ml heavy cream or coconut milk (room temperatur)
80 g soft butter
Method
Preheat the oven to 180°C. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
Beat the butter with a handheld on high speed until smooth and creamy – about 1 minute. Add the flour, sugar, salt, and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together. Press tightly into prepared pan. Press pretzel pieces evenly on top and bake for 20 minutes. Allow to cool completely before adding the caramel.
Prepare caramel:
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Be careful not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
Stir the butter into the caramel until it is completely melted.
Very slowly, add heavy cream or coconut cream while stirring.
Allow the mixture to boil for 1 minute.
Remove from heat and stir in pinch of salt. Allow to cool down before using.
Now pour over crust. Allow to cool and set completely before topping with chocolate.
Melt the chocolate in the microwave and pour over caramel. Allow to cool completely.
Cut into squares.
Enjoy it! Love Kathrin 
If you try these caramel chocolate snickerdoodles or one of our other recipes, please leave us a comment how you liked it.
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Stuffed Salted Caramel Chocolate Snickerdoodles
Ingredients
- 145 g unsalted butter slightly soft
- 141 g all-purpose flour
- 40 g granulated sugar
- pinch of salt
- 60 g chopped pretzels
- 180 g dark chocolate chips
Caramel Sauce
- 100 g sugar
- 100 ml heavy cream or coconut milk room temperatur
- 80 g soft butter
Instructions
- Preheat the oven to 180°C. Line an 8 or 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Beat the butter with a handheld on high speed until smooth and creamy - about 1 minute. Add the flour, sugar, salt, and beat on high speed for 2 minutes until crumbly. Get your hands in there to make the dough come together. Press tightly into prepared pan. Press pretzel pieces evenly on top and bake for 20 minutes. Allow to cool completely before adding the caramel.
- Prepare caramel:
- Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a wooden spoon. Be careful not to burn.
- Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted.
- Very slowly, add heavy cream or coconut cream while stirring.
- Allow the mixture to boil for 1 minute.
- Remove from heat and stir in pinch of salt. Allow to cool down before using.
- Now pour over crust. Allow to cool and set completely before topping with chocolate.
- Melt the chocolate in the microwave and pour over caramel. Allow to cool completely.
- Cut into squares.
- Enjoy it! Love Kathrin
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