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Desserts
American
15-20 servings
10 minutes
6 minutes
8 oz. Mini Pretzels
1 cup Unsalted Butter
1 cup Brown Sugar
1 tablespoon Melissa’s Red Hatch Pepper Powder
2 cups Dark Chocolate Chips
1 tablespoon Course Sea Salt
1/2 package Melissa’s Hatch Pepper Kettle Corn
Cover a cookie sheet with aluminum foil.
Preheat the oven to 350ºF.
Place the pretzels over the cookie sheet.
In a sauce pot, melt the butter and stir in the brown sugar and Hatch powder.
Pour over the pretzels and bake in the oven for 5 minutes. Sprinkle with the chocolate and bake for 1 minute. Stir and spread into about a 1/8-Inch layer. Sprinkle with the sea salt and kettle corn, press lightly and let cool. Break into pieces.
