Pretzel Stick Candy Food

EASY CHOCOLATE-COVERED PRETZEL STICKS

Steps:

• Cover tray with waxed paper. Dip pretzels halfway into chocolate; gently scrape off excess chocolate.
• Coat lightly with sprinkles; place on prepared tray.
• Refrigerate 15 min. or until chocolate is firm.

CARAMEL PRETZEL STICKS

Steps:

• In heavy saucepan, combine sugar, corn syrup and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-steady rate for 4 minutes. Remove from the heat; stir in milk. Return to the heat. Reduce to medium-low; cook and stir until a candy thermometer reads 245 (firm ball stage). Keep warm.
• Pour 1 cup caramel into a 1 cup glass measuring cup. Quickly dip each pretzel halfway into caramel. Allow excess to drip off. Place on waxed paper lined baking sheets; let stand until hardened.
• In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.
• Drizzle white coated pretzels with milk chocolate coating; drizzle milk chocolate coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an airtight container.

CHOCOLATE PRETZEL STICKS

Steps:

• Bring water to a boil in saucepan and remove from stove.
• Set bowl onto pan so that the water comes about halfway up the outside of the bowl.
• Then add chocolate bark to bowl.
• Stir until chocolate is smooth.
• Dip pretzel stick into chocolate then roll in the nuts.
• Pecans are optional, use you imagination and use other nuts or candies.
• Set onto wax paper until chocolate is solid again.