Caramel Chocolate Covered Pretzel Rods Food

CHOCOLATE COVERED PRETZEL RODS

Steps:

• Prepare two large baking sheets lined with parchment paper.
• Prepare homemade caramel (or melt store-bought caramels). Remove from heat. Stir in vanilla. Allow homemade caramel to cool for about 15 minutes before dipping.
• Dip Pretzel Rods in caramel. I use a spoon to scoop the sauce onto the pretzels and turn them as I go. Allow excess sauce to drip off and place the dipped pretzels on a parchment lined baking sheet.
• After the caramel sets and cools some of it may pool at the base of the pretzel, causing the bottom to be flat. Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around).
• Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth.
• Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate. You can use a spoon or spatula to help smooth the chocolate up and around if you need to.
• Lay the dipped pretzels on a parchment lined sheet. While the chocolate is warm, you can sprinkle on a few light weight toppings or sprinkles, if desired.
• Allow the chocolate to set up before eating or removing from parchment.

CHOCOLATE COVERED CARAMEL PRETZEL RODS

Steps:

• 1. Put first 5 ingredients in a large sauce pan over medium heat and stir until melted and combined. Bring to a boil and stir for five minutes. Be careful to keep stirring so that it doesn't start to burn on the bottom of the pan. Take caramel off the burner after 5 minutes.Put the hot caramel in a deep container. I used my Pyrex 4 cup measuring cup
• 2. Prepare a couple cookie sheets lined with wax paper.Dip pretzel rod in caramel, about 3/4 of the way and let it drip off any excess caramel. Then lay the rod on the cookie sheet.Repeat with remaining pretzels. Put cookie sheets in the fridge to help set up caramel.Once caramel is set, lift up each pretzel rod off the wax paper and mold caramel around the rod since it will puddle on the sides as it cools.
• 3. Prepare the cookie sheets again with new pieces of wax paper.Melt chocolate in a deep container and dip caramel covered pretzel rods.Place chocolate covered pretzel rods on cookie sheets and place in fridge to set up. In a zip lock baggie, melt the vanilla candy melts in the microwave. When completely melted, cut a tiny hole in the corner and drizzle the chocolate on the rods.Place back into the fridge to set up.

CARAMEL PRETZEL STICKS

Steps:

• In a large heavy saucepan, combine sugar, corn syrup and butter; bring just to a boil over medium heat, stirring constantly. Boil, without stirring, 4 minutes. Remove from heat; stir in milk. Cook and stir over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Keep warm. , Pour 2 cups caramel mixture into a 2-cup glass measuring cup. Quickly dip each pretzel halfway into caramel; allow excess to drip off. Place on well-buttered baking sheets; let stand until firm. (Rewarm caramel mixture and replenish as needed.), In a microwave, melt white candy coating; stir until smooth. Dip half of the caramel-dipped pretzels into the white coating; return to baking sheets. Melt milk chocolate coating; dip remaining pretzels; place on baking sheets., Drizzle white-dipped pretzels with milk chocolate coating; drizzle milk chocolate-dipped pretzels with white coating. If desired, sprinkle with walnuts. Store in airtight containers.

CHOCOLATE-DIPPED PRETZEL RODS

Steps:

• Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute., Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set. , In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels., Store in airtight containers or wrap in cellophane gift bags and tie with ribbon.

GOURMET CHOCOLATE DIPPED PRETZEL RODS

Steps:

• Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro).
• If you are using the white chocolate, wait until later before melting unless you can keep it over warm water.
• Dip each pretzel rod about 2/3 of the way up in chocolate.
• Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them.
• Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready).
• Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them.
• Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on).
• Lay back on wax paper to set completely.
• These look great displayed in, or given in, a unique glass or mug.