If you're searching for the best easy Christmas candy recipe or a show-stopping no-bake holiday treat, look no further! These Quick & Easy Triple Chocolate Pecan Praline Pretzel Squares deliver a decadent combination of salty crunch, buttery praline caramel, and three layers of smooth chocolate. They're designed to be quick, simple, and absolutely irresistible. This gourmet candy recipe is perfect for holiday party platters or thoughtful homemade gifts.
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Why You'll Want to Make These Triple Chocolate Pecan Praline Pretzel Squares
- Quick & Simple: They are incredibly easy to make and come together in no time, making them ideal for busy hosts.
- Perfect Balance: The recipe achieves the ultimate sweet-and-salty fix by pairing crunchy Snyder's of Hanover Square Snap Pretzels with rich, smooth praline.
- Triple Chocolate Delight: We use three distinct chocolates (Milk, White, and Dark) for a complex flavor profile that satisfies every chocolate lover. We highly recommend high-quality brands like Ghirardelli Chocolate Melting Wafers for the best result.
- Holiday Ready: They make a beautiful, sturdy addition to cookie exchanges, dessert tables, or packaged gift boxes during the Christmas season.
Ingredients for Triple Chocolate Pecan Praline Pretzel Squares
Steps to Make Triple Chocolate Pecan Praline Pretzel Squares
- Pre-heat the oven to 375°F. Line a large 10x15-rimmed baking sheet with parchment paper, then secure the parchment on the corners with stainless steel oven-proof clips. Next, lay out 126 square pretzel snaps in a single layer.
- Then, sprinkled 2 cups of toasted pecan pieces on top of the pretzels and set aside until ready to top with the praline caramel.
- In a small heavy saucepan, combine unsalted butter, light brown sugar, and vanilla extract. Heat it over medium-low, stir until everything melted and well incorporated. Once melted, do not stir the mixture until it comes to a boil.
- Once it begins to boil, stir the mixture constantly for three minutes.
- Then, carefully pour the praline caramel over the pecans and pretzels, distributing it as evenly as possible. Then, transferre it to a 375° oven for 10 minutes.
- Carefully remove the pan from the oven and set it on a wire rack.
- Placed four ounces of Ghirardelli Milk Chocolate Melting wafers in a piping bag and set it in a microwave-proof glass. Microwaved for 30-second intervals until it is completely melted. Then, snip the tip of the bag and pipe the chocolate horizontally across the pecan praline pretzels.
- Repeat the melting process for four ounces of Ghirardelli White Chocolate Melting wafers. Then, snip the tip of the bag and pipe the white chocolate vertically (in a different direction) across the milk chocolate.
- Finally, repeat the melting process again for four ounces of Ghirardelli Dark Chocolate Melting wafers. Snip the tip of the bag and pipe the dark chocolate diagonally (in another direction) across the white chocolate.
- Allowed it to cool to room temperature, then refrigerate it for about an hour, or until the chocolate is hard. Next, carefully lift the parchment from the pan and set it on a flat surface. Then, break it back into individual pretzel squares. Store in an airtight container or package individually to give as gifts.
Whether you're crafting a spectacular plate for a holiday potluck of looking for easy treat to give as gifts, these Quick & Easy Triple Chocolate Pecan Praline Pretzel Squares are guaranteed to be a hit. This decadent dessert is simple enough for novice bakers yet sophisticated enough to impress. Don't wait-gather your ingredients and start making the most sought-after gourmet pretzel candy your guests have ever tasted!
Frequently Asked Questions
Yes, you can. While pecans are traditional for praline caramel, you can substitute them with walnuts or almonds for a similar texture and crunch. You can also omit nuts completely if you have an allergy.
Spread them out into an even layer on a half sheet pan. Then toast in a 350°F oven for 10 minutes.
Caramel can separate if the sugar crystallizes. Ensure you do not stir the sugar/butter mixture until it reaches the boil. Avoid getting any stray sugar crystals on the sides of the pan. Over-stirring is the most common culprit.
Store them in an airtight container at room temperature for up to a week. If you need to stack them, place a layer of parchment paper between the squares to prevent the chocolate from sticking. Or you can place them into treat bags to give them as gifts.
Recipe Tips and Tricks
- Use Melting Wafers, Not Chips: For the best, smoothest chocolate coating, do not substitute standard chocolate chips for high-quality chocolate melting wafers (like Ghirardelli or Guittard). Chips contain stabilizers that prevent them from melting into a perfectly smooth, glossy finish, which is essential for dipping and drizzling.
- Praline Prep: Make sure the praline caramel is spread evenly and quickly over the pretzels as it begins to set fast. For clean cuts later, let the praline cool completely before adding the chocolate layers.
- The Cooling Process: Once the chocolate layers are applied, do not rush the cooling. Allow the squares to set completely at room temperature, then chill them briefly in the refrigerator for a cleaner, snappier break.
- Achieving the Triple Drizzle: For the beautiful striped look, melt each chocolate separately. Place each melted chocolate into a sprat piping bag or small zip-top bag, snip a tiny corner off the bag, and drizzle across the squares one at a time.
Other Delicious Pecan Treats
- Easy Pecan Praline Morsels - Perfect for Mardi Gras
- Creamy New Orleans Pralines (Perfect Mardi Gras Candy)
- Chocolate Pecan Toffee Clusters
- Easy Homemade Southern Stovetop Caramelized Pecans
- Chocolate Covered Roasted Pecans
- Easy 3-Ingredient Turtles Candy
- Crunchy Cinnamon Praline Pecans
- Bourbon Pecan Praline Popcorn
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Triple Chocolate Pecan Praline Pretzel Squares
Equipment
- Half Rimmed Sheet Pan
- 4 Stainless Steel Oven-Proof Clips
- Parchment paper
- Small Heavy Small-bottomed saucepan
Ingredients
- 126 Snyder's Square Snap Pretzels
- 2 c Toasted Pecan Pieces1
- 1 c Light Brown Sugar, packed
- 1 c Unsalted Butter
- 1 teaspoon Vanilla Extract
- 4 oz Ghirardelli Milk Chocolate Melting Wafers
- 4 oz Ghirardelli White Chocolate Melting Wafers
- 4 oz Ghirardelli Dark Chocolate Melting Wafers
Instructions
- Preheat oven to 375°.
- Line a large 10x15-rimmed baking sheet with parchment paper, secure the parchment on the corners with stainless steel oven-proof clips, and layout 126 square pretzel snaps in a single layer.
- Sprinkle 2 cups of toasted pecan pieces on top of the pretzels and set aside
- In a small heavy saucepan, combine unsalted butter, light brown sugar, and vanilla extract. Heat it over medium-low, stir until everything melted and well incorporated. Once melted, do not stir the mixture until it comes to a boil. Once the mixture begins to boil, stir constantly for three minutes.
- Carefully pour the praline caramel over the pecans and pretzels, distributing it as evenly as possible, then transfer the pan to a 375° oven for 10 minutes.
- After ten minutes in the oven, carefully remove the pan to a wire rack.
- Place four ounces of Ghirardelli Milk Chocolate Melting wafers in a piping bag and set it in a microwave-proof glass, microwave for 30-second intervals until it is completely melted. Snip the tip of the bag and pipe the chocolate horizontally across the pecan praline pretzels.
- Repeat the melting process for the four ounces of Ghirardelli White Chocolate Melting wafers, snip the tip of the bag, and pipe the white chocolate vertically (in a different direction) across the milk chocolate.
- Repeat the melting process again for the four ounces of Ghirardelli Dark Chocolate Melting wafers, snip the tip of the bag, and pipe the dark chocolate diagonally (in another direction) across the white chocolate.
- Allow to cool to room temperature, then refrigerate for about an hour or until chocolate is hard. Then, remove the parchment from the pan and break it back into individual pretzel squares.
Video
Tips/Notes
- To toast the pecan pieces, spread them out into an even layer on a half sheet pan and toast in a 350°F oven for ten minutes.
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