2000s Recipes + Menus
Mustard Caramel Crunchies with Chocolate Glaze
- Active time:30 min
- Start to finish:1 1/2 hr (includes chilling)
Watch the Test Kitchen Challenge video that features this recipe.
- 1 cup sugar
- 1/4 cup water
- 3 tablespoons Dijon mustard
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- 6 oz thin pretzel sticks, divided
- 8 oz bittersweet chocolate, chopped
Equipment:a 9-inch square baking pan; nonstick foil; a small offset spatula
Line baking pan with nonstick foil, leaving an overhang on 2 sides.
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan so caramel colors evenly, until deep amber. Remove from heat and add mustard, butter, and cream (mixture will bubble vigorously), then carefully stir to incorporate.
Arrange two thirds (4 oz) of pretzel sticks in baking pan, all in same direction. Pour caramel over pretzels as evenly as possible. Let caramel set, 20 to 30 minutes.
Put remaining 2 oz pretzels in a resealable bag and crush with a rolling pin.
Melt chocolate (see Tips) and pour over caramel layer, spreading evenly with offset spatula. Sprinkle with crushed pretzels. Chill 30 minutes.
Lift out confection using foil overhang and transfer to a cutting board. Let stand about 10 minutes, then cut into 36 squares. Invert to serve caramel side up (lift squares off foil to serve).