Caramel Cashew Pretzel Rods Recipes

CARAMEL CHOCOLATE COVERED PRETZEL RODS

Steps:

• Line a large sheet or pan with parchment paper.
• Combine the caramel squares and light cream in a medium microwave safe bowl.
• Microwave the mixture 2-3 minutes (in 30-second increments, stirring after every 30 seconds) until the mixture is completely melted and smooth.
• Pour the caramel mixture into a tall glass measuring cup or mug. Dip each pretzel rod ⅔ of the way to cover in caramel. Place on parchment paper to cool.
• Once the caramel is set, melt the chocolate in the microwave on 40% power for 45 seconds. Stir and continue microwaving at 20-second intervals until just melted. Stir until smooth.
• Dip the caramel-coated pretzels into the melted chocolate and place on parchment paper to cool. (You may want to pour the chocolate into a tall glass measuring cup or mug.)
• Melt the chocolate melts in a small zippered bag and snip the corner off. Drizzle over chocolate. Add favorite decorations if desired.
• Store in an airtight container. Yield: about 2 ½ dozen.

CHOCOLATE CARAMEL PRETZEL RODS

Steps:

• Combine the butter, sugar, brown sugar, condensed milk and corn syrup in a large microwave safe bowl.
• Microwave for 6 minutes, stirring every 2 minutes.
• Pour the caramel into a tall thin glass.
• Dip each pretzel rod into the caramel, covering about 2/3 of the way. Allow excess caramel to drip off.
• Place the pretzel rods on a baking sheet lined with parchment paper.
• Roll the pretzels, or use your fingers, to smooth the caramel that has pooled around the pretzels more evenly.
• Melt chocolate in the microwave at half power, stirring every 30 seconds till smooth.
• Scoop the chocolate into a tall thin glass.
• Dip the pretzels into the chocolate and place back onto the parchment paper.
• Spread sprinkles evenly over the chocolate.
• Allow chocolate to set completely.
• Store in an airtight container for up to 1 week.

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.