Disclosure: I received these products for free from Goetze’s Candy Company. My opinions are my own and I was not paid or required to write this post or create this recipe.
I love to celebrate and today I’m excited to celebrate with the Goetze’s Candy Company who is celebrating the 100th anniversary of their nostalgic caramel creams (also known as bulls eyes).
The caramel creams started to be made in 1917 out of the family’s kitchen and developed soon after and released the following year in 1918. Today the Company is run by the 5th generation who has carried on the tradition of Goetze’s Candy.
To celebrate they put together a national contest to create a new recipe or craft using caramel creams, and invited me to partake in it! (And if you want to go straight to the voting go here!) They sent me lots of caramel creams, some fun swag, and a fun opportunity to create a recipe or craft with their caramel creams and I decided to make these delicious and adorable Caramel Cream Pretzel Chocolates with Creamy Ghosts.
My favorite flavor is the original caramel creams, but they also make other flavors including chocolate, strawberry, black licorice and apple caramel. These caramel creams are so delicious, and I’m one to eat the caramel separate from the inside (caramel first,) and then the creamy white center. How about you?
Here is what you need to make these Caramel Cream Pretzel Chocolates with Creamy Ghosts:
Follow the step-by-step directions in the recipe card below! Highlights of these are below:
Melt the Caramel:
Add the caramel atop the crushed pretzels. Allow to cool and cut into small squares to fit inside chocolate liners:
Melt the chocolate:
Place a small amount of melted chocolate into the bottom of the liners and then one piece of the caramel and pretzel inside, then cover with chocolate:
While they are cooling shape your ghosts and add their eyes and place toothpicks into each ghost:
This recipe is a putting fun and creative twist on a classic candy!
Those of you with allergies should know that caramel creams and cow tales are made in a dedicated, peanut-free and tree nut-free* facility, but *do contain highly refined coconut oil, wheat, milk, and soy. As always, review the allergen information on your package prior to purchasing and consumption.
Enjoy the fun and delicious recipe below and be sure to head over to Goetze’s Facebook page, where fans like you will vote for the best creation for Goetze’s National Caramel Cream Halloween Contest. Voting closes on Thursday October 25th at 11:59 p.m. ET, so get your votes in now!
- 20 Goetze's Caramel Cream Candies
- ½ cup chocolate chips
- ¼ cup crushed salted pretzels
- Black colored sugar or black sprinkles
- 1. Unwrap caramel cream candies and discard the wrappers
- 2. Remove the white creamy centers from the cream candies and set aside (these will be used to make the ghosts later.)
- 3. Place pretzels into a Ziploc back and crush finely and place onto a piece of wax paper and aside. (I like using a rolling pin here.)
- 4. Take the caramel part of the candies and place into a microwave safe bowl and melt on low heat stirring about every 20 seconds until smooth. (This part took me about 2 minutes of cooking time. You can also melt on the stovetop.) Be sure not to overcook or burn the caramel.
- 5. Once the caramel is melted pour over the crushed pretzels. (Be careful, the caramel can get very hot, be sure to use a spoon when doing this)
- 6. After the caramel and pretzels are cooled completely you want to cut it into small square pieces to place inside the chocolates. (This becomes the center of the chocolates.) Set aside.
- 7. Take the chocolate chips and place into a microwave safe bowl and melt on low heat stirring about every 20 seconds until smooth.
- 8. Using your candy wrappers, pour a small amount of chocolate onto the bottom one. Now take your caramel pretzel squares and place one onto the chocolate. Then take more melted chocolate and pour above and to the sides of your caramel pretzel.
- 9. Repeat for each candy wrapper.
- 1. Using 1-2 white creamy centers for each one you will be making the ghost toppers.
- 2. Take the centers and mold them using your hands to form a ghost shape. This part of the process is something my daughter loved to help me with. And it’s okay if it’s not perfect!
- 3. Place the ghosts onto a piece of wax paper and insert a toothpick into the bottom of them.
- 4. Taking your black sugar or black sprinkles give the ghosts eyes.
- After the chocolate candies are cooled place your ghosts into the centers.
- Microwave or stove top (bowl or pot) – for melting caramel and chocolate
- Ziploc Bags & Rolling Pin (or another method to crush the pretzels)
- 12 Mini candy wrappers (you could use larger ones as well.)
- Wax Paper