Friday, December 12, 2008

Chocolate Caramel Pretzels

1 teaspoon vegetable oil
20 caramels
2 1/2 teaspoons water
36 large single stick pretzels
4 ounces semisweet chocolate, finely chopped, divided

Grease a cookie 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
at full power for 1 1/2 minutes.

Dip a single pretzels a few at a time in the caramel about half way leaving a handle of clean pretzel lay on the greased cookie sheet.
Refrigerate until caramel is firm.
Melt 3 ounces of the chocolate. Remove from heat. While the chocolate is still hot, mix the remaining 1 ounce of chocolate into the melted chocolate in 2 additions, stirring until each addition is completely melted before adding the next.

Lift the caramel covered pretzels from the sheet and dip one at a time into the chocolate. Coat completely and lift. Shake off excess chocolate by rapping 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 covered pretzel onto a cookie sheet lined with parchment paper or wax paper. Once you get the hang of this decorate the chocolate before it cools. Allow to cool until solid. Let chocolate set at room temperature. Wrap in Saran wrap and tie with a pretty piece of ribbon. Wonderful gift.

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