Caramel-Chocolate Pretzel Rods

By carvalhohm

Ingredients

• 14-oz. pkg. caramels
• 1/2 c. evaporated milk
• 10-oz. pkg. pretzel rods
• 12-oz. pkg. semi-sweet chocolate chips
• Optional: 8-oz. pkg. chopped pecans

Details

Servings 1
Adapted from www1.gooseberrypatch.com

Preparation

Step 1

In a medium saucepan, combine caramels and evaporated milk. Cook over medium heat until caramels are melted, stirring constantly.

Spoon caramel mixture over pretzel rods, one at a time, leaving about one inch uncovered. Lay pretzels on a wax paper-covered baking sheet, until slightly hardened.

Melt chocolate in another saucepan over medium heat, stirring constantly. Carefully pick up caramel-coated pretzels one at a time and spoon melted chocolate over them, leaving a small amount of caramel uncoated.

Return pretzels to wax paper-covered baking sheet; sprinkle with pecans, if desired. Let cool completely.

Store in an airtight container.

Makes about 3/4 pound.