Hot Chocolate Smore Cake with Smoky Butterscotch Sauce & Hard Pretzel Dust

Directions Print

Smoky butterscotch sauce

1. Cook brown sugar, corn syrup and butter in a saucepan over medium heat until the temperature reaches 235°F, about 10 minutes, whisking occasionally. Remove from heat; whisk in cream, molasses, salt and liquid smoke. Hold warm in a steam table for service. Makes about 2½ cups.
2. Pulse pretzel twists in a food processor until small crumbs remain to create a pretzel dust. Makes about ¾ cup.

To Serve

1. Heat a Sysco Classic Hot Chocolate S’more Cake in microwave oven on high 10 seconds or until heated through; toast marshmallow with a kitchen torch. Drizzle Sysco Classic Hot Chocolate S’more Cake with a portion of warm smoky butterscotch sauce; top with a portion of each hard pretzel dust, apple and pear.