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Caramel-Chocolate Pretzel Rods

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


  • 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

How to Make It

  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.

  2. 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.

  3. Let cool completely. Store in an airtight container.

Big Book of Home Cooking