Ppretzel bites are as simple to make as they’re fun to eat. They are no bake, and you can easily customize the filling to serve them as appetizers or for dessert. Speaking of the filling, all you have to do is melt cheese or fudge with a little cream, and you have created the easiest snack. Ever. And the pretzel crust is no-bake, too! The only problem? We can’t decide which version we love more, the cheddar pretzel bites or the caramel pretzel bites!
Different filling
When it comes to fillings or add-ins, you can easily replace the cheddar with another firm cheese such as Cheshire or Red Leicester, and also add different herbs and spices.
And switching fudge with chocolate fudge or ganache is a great way to customize the sweet pretzel bites!
Storage and shelf life
You can store the cheddar pretzel bites keep in the fridge for 2 days, and the caramel bites for 4 days. Both can be kept in the freezer for up to a month.
Tools
- food processor
- large mixing bowl
- small sauce pan
- wooden spoon
- teaspoon
- 6-hole cupcake or muffin tray
- disposable piping bag
Pretzel Bites Recipe
Pretzel bites are as simple to make as they’re fun to eat. They are no bake, and you can easily customize the filling to serve them as appetizers or for dessert. Speaking of the filling, all you have to do is melt cheese or fudge with a little cream, and you have created the easiest snack.
Ingredients
For the crust
- 300 g (10.5 oz) mini pretzels, plus some extra for decorating
- 250 g (1 cup / 2 sticks) unsalted butter
For the cheddar filling
- 200 g (7 oz) cheddar, finely chopped
- 115 ml (1/2 cup) cream (you can also use milk instead)
- a dash of nutmeg
For the caramel filling
- 200 g (7 oz) fudge or soft caramels
- 80 ml (1/3 cup) cream
- a pinch of salt
- white chocolate
Instructions
- Make the pretzel shells. To make the tart shells, add the pretzels into a food processor and pulse until finely crushed. Alternatively, place the pretzel in a zip lock bag and finely crush with a rolling pin. Stir the crumbs and the melted butter together and press the mixture into the cavities of a non-stick muffin or cupcake tin. Let the shells chill in the fried for 30 minutes or until firm
- Cheddar pretzel bites. Add the cheddar, cream and a dash of nutmeg into a small saucepan and heat over medium-high heat until the cheese is melted. Stir constantly so the mixture doesn’t burn to the bottom of the pan. Immediately pour the cheddar mix into the tart shells and top with a mini pretzel. If necessary, reheat the cheese filling over low heat until it becomes pourable again. Place the pretzel bites in the freezer for 30 minutes. After 30 minutes, carefully insert a knife in-between the tart shell and mold and pop the bite out.
Info: Freezing the pretzel bites for 30 minutes ensures that they can be easily removed from the tin, so please don’t skip this step. - Caramel pretzel cups. As with the cheddar version, place the fudge or soft caramels, cream and a pinch of salt into a saucepan and warm over medium-high flame until the fudge has melted completely. Pour the mixture into the chilled pretzel shells and place in the freezer for 30 minutes. After freezing, remove the caramel pretzel bites from the tin by inserting a flat knife in-between the crust and cupcake tin. Melt the white chocolate in 30-second intervals in the microwave or over a double boiler and fill the chocolate into a piping bag. Snip off the tip of the bag and pipe lines, or a decorative pattern, on the bites and decorate with a pretzel.
