Caramel-Chocolate Pretzel Rods

Gooseberry Patch
Wrap up these Caramel-Chocolate Pretzel Rods in playful cookie tins and give to friends and family for a heartwarming surprise.
Makes about 3/4 pound


+ Add To Shopping List
1 14-oz. pkg. caramels
1/2 cup evaporated milk
1 10-oz. pkg. pretzel rods
1 12-oz. pkg. semi-sweet chocolate chips
1 Optional: 8-oz. pkg. chopped pecans


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.

Created date

November 2012