Recipe for cooking caramel dipped chocolate covered pretzels

Desserts to Go with Coffee and Tea :: Candies and Confections

Caramel Dipped Chocolate Covered Pretzels

1 tsp. vegetable oil
20 Kraft caramels
2 1/2 tsp. water
36 pretzel nuggets
4 oz. semisweet chocolate, finely chopped, divided

Grease a baking sheet with the vegetable oil.

Combine the caramels and the water in a saucepan and melt over low heat, stirring frequently, or in a covered dish in a microwave on HIGH for 1 1/2 mins..

Dip the pretzel nuggets, a few at a time, into the caramel and remove with a fork to the greased baking sheet. Refrigerate until caramel is firm.

Melt 3 oz. of the chocolate. Remove from heat.

While the chocolate is still hot, mix the remaining 1 ounce of chocolate into the melted chocolate, in two additions, stirring until each addition is completely melted before adding the next. Lift the caramels from the sheet and dip, one at a time, into the chocolate. Coat completely and lift with a sm. fork.

Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.

Remove any drips from the bottom by running the fork across the edge of the bowl. Slide the candy onto a baking sheet lined with parchment paper or wax paper. Allow to cool until solid. Let chocolate set at room temperature or in the refrigerator.

Makes approximately 3 dozen chocolates, about 18 servings.