Caramel Chocolate Pretzels (Print Version)
# Ingredients:
01 -
16 oz of good-quality chocolate.
02 -
A half portion of homemade caramel or a bag of pre-made caramels.
03 -
40 crunchy pretzel rods.
# Instructions:
01 -
Lay parchment on two baking trays. If making caramel, prepare and let sit for around 15 minutes to cool.
02 -
Use a spoon to coat pretzels with caramel, letting any extra fall back. Shape the caramel if needed, then leave them on the parchment.
03 -
In a microwave-safe bowl, heat chocolate at half power in 30-second bursts, stirring until silky smooth.
04 -
Pour the melted chocolate into a tall container. Submerge the caramel-covered pretzels and smooth out any bumps with a spoon.
05 -
Sprinkle toppings right after dipping while the chocolate is still soft. Leave them to set fully before moving off the parchment.
# Notes:
01 -
Go for durable, sturdy pretzels like Snyder’s.
02 -
Best results come from baking chocolate—not chips.
03 -
Store them for up to seven days in advance.