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Candace's Corner

Chocolate Covered Pretzel Pie

Adapted from


  • 3 1/2 cups small pretzel twists
  • 1/4 cup packed dark brown sugar
  • 1/2 cup butter or margarine, melted
  • 3/4 cup butter or margarine, cut into pieces
  • 3/4 cup Sarris Dark Break-Up Chocolate or Sarris 2.25 oz. Dark Chocolate Bars (chopped)
  • 3/4 cup packed dark brown sugar
  • 2/3 cup granulated sugar
  • 3 eggs, beaten
  • 3 tablespoons whipping cream
  • 4 1/2 teaspoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 1/2 cups frozen (thawed) whipped topping
  • 1/2 cup caramel topping (optional)


  1. Heat oven to 350°F. In food processor, place 3 cups of the pretzels and 1/4 cup brown sugar. Cover and process until finely chopped. Stir in melted butter. Press mixture in bottom and up sides of ungreased 9-inch glass pie plate.
  2. In medium microwavable bowl, microwave 3/4 cup butter and the chopped Sarris chocolate, uncovered on High 1 to    2 minutes, stirring once, until melted and smooth. Stir in 3/4 cup brown sugar and the granulated sugar. Stir in eggs. Stir in whipping cream, flour and vanilla. Pour into crust-lined plate.
  3. Bake 50 minutes or until center is set. Cool completely, about 3 hours.
  4. Coarsely crush remaining 1/2 cup pretzels. Top each slice of pie with dollop of whipped topping. Drizzle with optional caramel topping and sprinkle evenly with crushed pretzels.


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