|
Enjoy this recipe from Big Book of Home Cooking .
Submitted by: Michele Carathers from Dalton, OH
14-oz. pkg. caramels
1/2 c. evaporated milk
10-oz. pkg. pretzel rods
12-oz. pkg. semi-sweet chocolate chips
Optional: 8-oz. pkg. chopped pecans
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. 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. Let cool completely. Store in an airtight container. Makes about 3/4 pound. | |
|
|
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. 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. Let cool completely. Store in an airtight container. Makes about 3/4 pound. |
|
|