Salted Caramel Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/2 can dulce de leche
1 teaspoon vanilla
1/2 teaspoon salt


  1. Beat some butter until it is light and fluffy.
  2. Add in the powdered sugar and beat it in slowly. It won’t look like it’s being incorporated at first, and it will remain powdery until you add the dulce de leche.
  3. Add in the dulce de leche, vanilla and salt. The dulce de leche can be found on the ethnic aisle at your grocery store, in the Mexican foods section. Make sure you buy the can that says “dulce de leche” - the sweetened condensed milk can looks similar, but it will not be the right ingredient. Beat these all together until you have a light, fluffy, delicious frosting.
  4. Spread some of the frosting on a plain Pretzel Crisps®. Top with another Pretzel Crisps®.
  5. In a small bowl, melt some chocolate. Dip the ends in the chocolate, then place on a piece of waxed paper. Sprinkle on some holiday sprinkles, if desired. Let them sit until the chocolate has hardened. You’ll want to store these in the refrigerator, but they are best eaten not too long after you have made them, at room temperature.
  6. For Frosting: Beat the butter until light and fluffy. Add in the powdered sugar and slowly beat until incorporated. Add in the dulce de leche, vanilla and salt and beat until smooth.