These delicious Pretzilla Bites are coated in melted butter and rolled in Mexican chili and cinnamon sugar, then drizzled with a rich Mexican chocolate sauce and dulce de leche.
DULCE DE LECHE SAUCE:
Place unopened can of sweetened condensed milk (label removed) in a deep sauce pan and cover with at least 2 inches of water.
Bring the water to a boil. Reduce heat to a gentle simmer. Simmer for 2 hours.
Add water to pot as needed to assure there is always 2 inches of water above the can during the entire cooking process.
Remove can from water and cool to room temperature.
Preheat oven to 350°F
MEXICAN CHOCOLATE SAUCE:
Place chopped chocolate in a mixing bowl.
Heat heavy cream to a simmer in a small saucepan over medium heat.
Pour hot cream over chocolate and let sit for 3 minutes.
Whisk cream and chocolate mixture until smooth.
Add butter, cocoa powder, vanilla paste, cinnamon, chipotle powder, and, if desired, coffee extract and whisk until smooth. Set aside.
CHILI AND CINNAMON DUSTED BITES:
Arrange Pretzilla Bites in a single layer on a baking sheet and place in a 350°F oven 5-7 minutes until lightly toasted.
Combine sugar, cinnamon, and chili powder in a bowl; mix well.
Toss toasted Pretzilla Bites with melted butter in a bowl until coated. Immediately add to sugar mixture and toss until coated.
Serve warm with sauces on the side.
Use more or less chipotle powder to adjust to your taste. For a different texture, try deep-frying Pretzilla Bites then toss in the spiced sugar mixture.