MUSTARD CARAMEL CRUNCHIES

By BobD

Ingredients

• 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

Details

Servings 36
Adapted from gourmet.com

Preparation

Step 1

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 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).