1 author: Better Homes and Gardens
2 directions: 'Lightly butter a large cookie sheet; set aside. In a small saucepan
3 combine unwrapped caramels and 1 T. water. Cook and stir over low heat until
4 caramels are just melted and smooth. Remove from heat.
7 Dip the top portion of pretzel twists or ¾ of each pretzel rod into the caramel
8 mixture, tilting pan as necessary to help coat each pretzel. Let excess caramel
9 drip off pretzels. Place pretzels on prepared cookie sheet. (If caramel mixture
10 is running off pretzels onto the cookie sheet, wait a few minutes before dipping
11 remaining pretzels. The caramel mixture will cool slightly and thicken a bit,
12 clinging to pretzels better.) Cool until caramel is set.
15 Place chocolate and shortening in another small saucepan. Cook and stir over
16 low heat until chocolate is just melted and smooth. Cool slightly. Spoon melted
17 chocolate mixture into small plastic bag. Use scissors to snip a small hole on
18 one corner of the bag. Drizzle chocolate from the bag onto pretzels, forming
19 decorative lines. Sprinkle with nuts, if desired. Chill pretzels in refrigerator
20 for about 20 min. or until set.
23 Note: Eat same day as the caramel softens the pretzels.'
38 name: vanilla caramels, about 48
52 name: pretzel twists (4x½”) or pretzel rods
59 name: bittersweet or semisweet chocolate, chopped
73 name: pecans, chopped, if desired
80 yield_: 15-20 pretzel sticks