This caramel pretzel biscuit pie is what happens when sweet meets salty in the best possible way — flaky biscuit dough forms a golden crust that gets topped with a sticky caramel layer and a generous scatter of crushed pretzels before baking into something totally irresistible. It’s the kind of dessert that sounds impressive but comes together with minimal effort and pantry staples most people already have on hand. Warm from the oven with a scoop of vanilla ice cream, it’s pure comfort food that earns major compliments every single time.
- • Swap: Use store-bought caramel sauce to save time — just warm it slightly for easier spreading over the biscuit base.
- • Make-ahead: Assemble the pie up to 2 hours ahead and refrigerate unbaked; bake just before serving for the freshest result.
- • Storage: Store leftovers covered at room temperature for up to 2 days; reheat individual slices in the microwave for 20 seconds.
- • Variation: Press mini chocolate chips into the caramel layer before adding the pretzels for a chocolate-caramel-pretzel trifecta.
- • Serving: Serve warm with a scoop of light vanilla ice cream or a dollop of whipped topping for an effortless but impressive dessert.
What do you do when you have a package of pillsbury biscuits that need to be used up pronto? Open up your cupboards and see what you can create ๐ So say hello to this super easy sweet and salty treat, caramel pretzel biscuit pie. Only a few ingredients needed and you will love this I promise! Makes 4 generous servings at 6 smart points each.
Caramel pretzel biscuit pie
Ingredients
- 1 7.5 oz package pillsbury biscuits, in the 4 value pack, you can use large ones and weigh out
- 25 g pretzels, I used Ring Gold twist, about 15 pretzels
- 2.5 Tbsp smuckers caramel sauce
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350F, spray a 8 inch round bowl (or similar) with cooking spray.
- Cut your 10 biscuits into 4 pieces each.
- Crush your pretzels up in a small zip lock, I just used a heavy glass, you don't want any big pieces but you don't want it too fine either.
- Place your small dough pieces in the bag of crushed pretzels and shake to coat pieces. Spread out on bottom of your dish. Sprinkle any remaining pretzel crumbs onto dough.
- Use 1.5 Tbsp of caramel sauce and drizzle over biscuits, I find placing the sauce in a small zip lock and cutting a tip off an easy way to drizzle the sauce evenly. Sprinkle sea salt on top.
- Bake in oven for approx 22 minutes, remove form oven and drizzle with remaining 1 Tbsp of caramel sauce. Cut into 4 pieces and serve warm.
- Each serving is 6 smart points on all 3 MyWW programs or 5 points plus.
- Nutritional info per serving.. Calories 183.. Fat 1.9g...Sat fat 0g...Carbs 40.1g...Fiber 0.8g..Sugars 10.2g...Protein 3.8g
