Caramel-Chocolate Pretzel Rods

GooseberryPatch's picture

Jun. 11, 2012

Gooey caramel, rich chocolate...what's not to love? Take a peek at this super easy recipe for homemade caramel-chocolate pretzel rods. They're the perfect sweet salty treat, and an easy homemade gift everyone will love!

Ingredients

Caramels 14 Ounce , unwrapped
Evaporated milk 1/2 Cup (8 tbs)
Pretzel rods 10 Ounce (1 package)
Semi sweet chocolate chip 12 Ounce
Sprinkles, red/white/blue/Candy coated chocolate pieces 8 Ounce (or chopped nuts)

Directions

MAKING

1. In a saucepan over medium heat, put together unwrapped caramels and evaporated milk, stir constantly until caramel melts well.

2. Spoon the caramel mixture over one pretzel at a time, leaving about 1 inch uncovered, place the coated pretzel on parchment lined baking sheet.

3. In a microwave proof bowl, put the chocolate chips for 30 seconds, stir and repeat for 2 to 3 times until chocolate melts completely.

4. Using spoon drizzle melted chocolate over the caramel coated pretzels, working on one pretzel at a time, leave small amount of caramel uncoated.

FINALIZING

5. Scatter on the sprinkles or chopped nuts over the chocolate-coated pretzel.

6. Return the pretzel over parchment lined baking sheet, allow to cool completely, and set or refrigerate for 5 minutes.

SERVING

7. Store in air tight container and serve as desired.

TIPS

Allow the caramel coating to set, and lift the pretzel carefully to avoid breaking the pretzel.

Gift wrap in plastic bags to include in holiday hampers or arrange in a glass for your holiday tea-table.

For sprinkles, you can use jimmies, m and m sprikles, chopped nuts etc.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 672Calories from Fat 176

 % Daily Value*

Total Fat 20 g30.8%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 873 mg36.38%

Total Carbohydrates 115 g38.3%

Dietary Fiber %

Sugars 70 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet