{Chocolate and Caramel Covered Pretzel Rods}

These are really fun to make, really messy but way fun 🙂 So delicious! This recipe makes about 40 pretzels and I didn’t have a candy thermometer so I just kept dripping the caramel into cold water to see if it would roll in a ball and once it did I knew it was done. 🙂

1 cup butter
1 cup brown sugar
1 cup light corn syrup
14 0z. can sweetened condensed milk
tiny bit of salt
pretzel rods
chocolate for dipping and drizzling (I used about 10 ounces of milk chocolate that I just chopped up and melted to cover the pretzels and for additional drizzling and 6 ounces of white chocolate for drizzling)

Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage. Take caramel off heat and use a spatula to smooth caramel over pretzels. I let the caramel set for about 15 minutes and then rolled the pretzel on waxed paper so there wasn’t a pool of caramel under the pretzel.

After caramel has set on pretzels (about 20 minutes), melt desired chocolate in microwave or in a bowl over simmering water. I poured my melted chocolate into a tall glass and dipped each caramel pretzel into the glass to coat the caramel pretzel in chocolate. Again, lay the pretzel to dry on a tray covered in parchment paper. I put them in the refrigerator to set fully before drizzling with white chocolate. (I also used food coloring to color the white chocolate before drizzling.) For drizzling, use remaining melted chocolate and pour into a ziploc bag. Cut a tiny tip off one corner and drizzle across pretzels.

If the pool of chocolate underneath the pretzel is too big, don’t worry just cut it off with a knife. ENJOY!

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