Here’s a brief history of Toni and Byron’s Chocolate-Caramel Covered Pretzels. Toni saw a packaged Chocolate-Caramel covered pretzels in a catalog from Sundance. I usually try to intercept and destroy this catalog before Toni sees it, but this time she did get to see it. Toni felt these would be easy to make and far less expensive than in the catalog- surprisingly, she was right!
- 1 bag of individual caramels
- 1lb of candy making chocolate (Candy Quik or similar)
- 1lb of candy making white chocolate
- 2-4 bags of really fat pretzel sticks
Unwrap aproximately 1/4 of the caramels. Put the caramels in a microwave safe bowl with 1/2 TBL of water. Microwave caramels 2.5-3.5 minutes, stirring every minute. Dip pretzels one at a time in caramel, spinning pretzel to coat completely about 3/4 of the pretzel. Place pretzels on non-stick cookie sheets sprayed lightly with non-stick cooking spray. Reheat caramels if necessary. Cover as many pretzels as possible. Cool covered pretzels in freezer for a few minutes before covering with chocolate. Use either the dark or light chocolate as a base. The other chocolate will be used for decorating the pretzels. Batches can be varied also.
Place aproximately 1/4 lb of the chocolate in a microwave safe bowl. Heat and stir on high for 15 second increments until completely melted. For the base coat, the easiest method to cover the caramel covered pretzels is to take spoonfuls of chocolate, place the pretzel on the spoon and spin the pretzel. Cover the portion of the pretzel already covered by the caramel. Place the pretzels back on the cookie sheets. To create a decorative “swizzle”, take the alternate melted chocolate and put some in a plastic baggie. Snip a tiny hole in the corner of the bag. Now squeeze the bag and move it back and forth over the pretzels like you would drizzle icing on a toaster pastry. Let pretzels cool. Enjoy!
(Note: We have since, also seen these same pretzels also rolled in nuts, and dried fruits. Might be even better, but we haven’t tried it yet.)