Chocolate Covered Pretzel Rods Keeping the Peas

Recipe Indulgence Caramel Chocolate Pretzel Rods

In a deep saucepan over medium heat, add the butter, sugar, brown sugar, Karo syrup, sweetened condensed milk and salt. Stir until all of the sugar is dissolved and the butter is melted. Continue stirring constantly, cooking until the caramel mixture reaches 240 degrees F on a candy thermometer.

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Instructions. Mix ingredients in order over medium heat. Come to a rolling boil to soft ball stage (use a candy thermometer or test in a bowl of cold water - a drop of caramel in the cold water should roll into a soft ball in your fingers). Take caramel off heat and use a spatula to smooth caramel over pretzels.

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Place your unwrapped caramel in a microwave safe tall glass and heat on 50% power for 1-2 minutes, stirring every 30 seconds until melted. Dunk your pretzels into your melted caramel and place on a parchment paper lined paper plate or pan and place them in the freezer for 15 minutes. Place your chocolate chips in a microwave safe bowl and heat.

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Dip each pretzel rod into the caramel mixture and place onto a baking sheet lined with wax paper or parchment paper. Freeze until caramel mixture is firm, at least one hour. Melt the chocolate in the microwave for one minute, stir. If not completely melted, return to the microwave for 30 more seconds. Dip each caramel coated pretzel into the.

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Instructions. Combine the butter, sugar, brown sugar, condensed milk and corn syrup in a large microwave safe bowl. Microwave for 6 minutes, stirring every 2 minutes. Pour the caramel into a tall thin glass. Dip each pretzel rod into the caramel, covering about 2/3 of the way. Allow excess caramel to drip off.

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Pour the caramel mixture into a tall glass measuring cup or mug. Dip each pretzel rod ⅔ of the way to cover in caramel. Place on parchment paper to cool. Once the caramel is set, melt the chocolate in the microwave on 40% power for 45 seconds. Stir and continue microwaving at 20-second intervals until just melted.

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Dip each pretzel rod in caramel and place on prepared tray. Refrigerate for 30 minutes to allow caramel to set. Heat chocolate in microwave for 30 seconds and stir. Repeat until melted and smooth. Transfer to tall cup for dipping. Dip each caramel coated pretzel in chocolate to coat and return to tray.

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Refrigerate for 5 minutes. Put the chocolate wafers in a glass both and melt until smooth. Using a spoon, drizzle the chocolate over the caramel on the pretzel rods. If using sprinkles, sprinkle them immediately over the chocolate before it hardens. Place the rods back in the refrigerator for another 10 minutes. Store in an air-tight, cool place.

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STEP THREE: Pour chocolate into a cup that is at least as tall at the pretzel rods. Dip each pretzel into the cup, allowing any excess chocolate to drip off. Set each pretzel back onto the parchment paper to set up. STEP FOUR: Melt white chocolate in a small bowl in the microwave for about 30 seconds, or until melted.

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Melt caramels with evaporated milk. Stir until smooth, then pour into a tall, thin cup. Dip the caramel 2/3 of the way into the caramel sauce, then scrape off the excess amount. Let cool on a parchment paper lined baking sheet while you dip all the pretzel rods. Melt semi-sweet chocolate chips. Stir until smooth, then pour into a tall, thin cup.

Caramel and Chocolate Dipped Pretzel Rods

Welcome to our deliciously delightful YouTube tutorial on creating your own caramel chocolate-covered pretzel rods! 🥨🍫🍬In this step-by-step video, we'll g.

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Heat 2-3 times until smooth. Dip rods (dip broken end if using regular pretzels) into warm caramel. Place caramel-dipped rods on the prepared cookie sheet. Place cookie sheet in the freezer to allow rods to cool and set (chocolate will set quicker and look better if the caramel layer is cold and firm).

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Use your hands to mold the caramel back around the rod (or just roll the rod gently on the parchment paper to smooth it around). Melt chocolate in a microwave-safe bowl, on half power, stirring every 30 seconds, until smooth. Pour the chocolate into a tall glass. Dip the caramel-coated pretzels in melted chocolate.

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Use a large spoon to help cover the pretzel rod. Place on parchment paper and allow to set. Heat dark chocolate in the microwave for 1 minute on HIGH. Stir and continue heating and stirring in 15 second intervals until chocolate is completely melted. Very carefully remove the caramel covered pretzel rods from the parchment paper.

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Now place 2 cups of milk chocolate chips into a microwave safe bowl and heat in the microwave for 3-4 minutes, stirring every 30 seconds until melted and pour into a clean tall mug or glass.

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Dip in caramel (optional). Melt the caramels until smooth, then dip pretzels in the caramel about 2/3 the way. Dip in chocolate. Melt the chocolate wafers in a double broiler. Or melt in the microwave for 1 minute at 50% power (stir and cook additional 30 seconds if needed). Then dip the pretzel into the melted chocolate 2/3 the way.