Chocolate caramel pretzel tart
Rich chocolate filling nestled in a salty pretzel crust and topped with caramel sauce.
One of the most incredible vendors I met at the Winter Fancy Food Show in San Francisco was the rep for Gratify, a new line of gluten-free foods from Israel’s Osem Corporation. The irony wasn’t lost on me – Osem produces Bamba, the uber-popular peanut butter snack, which, not surprisingly, coincides with the exceptionally low instance of peanut allergies among Israeli children. And here they are producing a line of gluten-free foods for those of us with food sensitivities.
But irony aside, the Gratify line of crackers, pretzels and other snacks are far and above the best gluten-free foods I’ve ever tasted. You can easily serve these to a mixed crowd and no one would know they’re not made with gluten. They’ve got a fabulous crunch, perfect taste, and none of the grittiness common to gluten-free foods. Not sure how they did it, but score another win for Osem!
- 2-3 cup Gratify pretzel knots
- 1/3 cup Earth Balance or coconut oil
- Drizzle of honey
- 14 ounces DAGOBA chocolate drops (2 bags)
- 1 cup whole milk
- Bottle of caramel sauce
- Milk chocolate pretzel crisps, optional
Preheat oven to 350°. Crush pretzels, and measure out 1 ½ cups of crumbs (you can save the extras to use as garnish).
Melt Earth’s Balance or coconut oil. Add crushed pretzels and a drizzle of honey and mix well.
Press pretzel mixture into a tart pan, pushing up the sides to create a crust. Bake for 10 minutes.
While crust is baking, heat milk in a small pot. When milk is hot, but not boiled, turn off heat, add chocolate and stir until smooth.
Pour chocolate mixture into tart crust and refrigerate for several hours, or until firm. (Do not cover until chocolate has hardened).
Drizzle caramel sauce over tart, and garnish with remaining crushed pretzels or chocolate pretzel thins.
Related Topics: Desserts