Caramel and Chocolate Pretzels

Yield: 36 pretzels

Prep time: 15 minutes
Cook time: 30 minutes


Ingredients

1 package (14 oz) package caramels (about 40 to 50), unwrapped
2 tablespoons heavy whipping cream, half-and-half, or milk
18 large pretzel rods, broken in half
1½ cups mini chocolate chips


Instructions

Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.

In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6 to 7 minutes.

Pour a layer of chocolate chips onto a large plate.

Once caramel is relatively cool, hold each pretzel rod by the ‘clean’ end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately roll the pretzel onto the chocolate chips and place pretzels onto prepared baking sheet to allow the caramel to set, about 15 minutes. Rotate the pretzels every few minutes so the sides don’t flatten.