Dark Chocolate Crunch Pretzel Crisps® (Or Dip Some In Chocolate For A Homemade Version)
Pretzel Crisps® MINIS, Dipped In Chocolate And Cooled
3 Cups Broken Pretzel Crisps®
9 T Butter, Very Cold And Sliced
1 Gallon Of Chocolate Ice Cream (You May Need An Additional 2 Pint Carton, Depending On Quantity Of Toppings In Cake)
1 Jar Fudge Ice Cream Topping
2 Jars Caramel Sauce Topping


  1. Dip Pretzel Crisps® MINIS in chocolate and lay on aluminum foil until cooled. If necessary, dip broken pieces of regular Pretzel Crisps® to fill cake with.
  2. Trace the bottom of an 8” and 10” spring form cake pan onto wax paper and cut out circles. Place wax paper circles in bottom of respective pan size. Break up 3 cups of Pretzel Crisps® with cold butter in a food processor until crumbled. Press into bottom of cake pans.
  3. Drizzle caramel and chocolate fudge on top of Pretzel Crisps® crumble. Add some chocolate covered broken Pretzel Crisps® as well. Remove ice cream from fridge and allow to soften slightly. Use a spatula to scoop out and spread ice cream into each pan.
  4. Continue to layer chocolate fudge, caramel, chocolate covered Pretzel Crisps® pieces, and ice cream until both pans are filled.
  5. You may need to place pans and carton of ice cream back into freezer in between layers, in order to refreeze ice cream and prevent melting. Just remove carton before cake and allow ice cream to soften. Then remove cake from freezer, add layers of ingredients and place everything back into freezer to harden before next layer.
  6. Once fully layered and frozen, release cakes from spring forms. You may need to cut around between side of cakes and pans to loosen first. Use a knife to pop bottom of smaller cake from bottom of cake pan then place on top of larger cake layer. Place back in freezer to prevent melting.
  7. When serving, keep in cool room temperature. Use a knife dipped in hot water, then wiped with a clean dish towel to cut slices.