Friday, August 19, 2011

Caramel and Chocolate and Toffee Covered Pretzels

When my cousin, Jessica, got married last year there was a basket pull of caramel, chocolate, toffee covered pretzels.  There had to be at least 100 and I'm fairly certain members of the immediate Stephenson clan ate at least 75 of those.  

So of course we had to get the recipe and have made these for a bridal shower and teacher appreciation week at church.

Caramel, Chocolate, Toffee Covered Pretzels

12 oz. package of pretzel rods
1 lb non-flowing caramel
1 - 8 oz. bag Heath Toffee bits
1/2 lb. white chocolate (the good stuff, not the store brand)
1/2 lb. milk chocolate

Prepare greased cookie sheets or place wax paper on a table.  Place toffee on wax paper and set aside. 

Melt caramel in tall glass in microwave on high for one minute, stir.  Repeat until melted in 30 second intervals. 

Dip pretzel in melted caramel, scrape off excess and roll in toffee.  Lay on greased cookie sheets.  Repeat with all of pretzels. 

Melt chocolate separately and drizzle the rods with milk and then white chocolate.  Flip after the chocolate has dried and repeat drizzling over back side.
Makes about 30, depending on how generous you are with caramel.

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