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Chocolate-Covered Apricot-Pecan Pretzels Recipe

Salty pretzel rods dipped in a caramel, apricot and pecan mixture and covered with dark chocolate make a deliciously different treat during the holidays. I usually place them in a coffee mug and cover the present with colored plastic wrap to give as gifts. —Aysha Schurman, Ammon, Idaho

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Chocolate-Covered Apricot-Pecan Pretzels Recipe

Prep: 1-1/4 hr. + standing

Yield: 42 Servings

75 75

Ingredients

1 package (6 ounces) dried apricots, finely chopped
1-1/3 cups chopped pecans, divided
2 packages (11 ounces each) Kraft caramel bits
1/4 cup water
42 pretzel rods
3 cups dark chocolate chips
1 tablespoon shortening

Directions

In a small bowl, combine apricots and 2/3 cup pecans: set aside.
In a large heavy saucepan over medium-low heat, melt caramel bits with water, stirring constantly. Spoon caramel over two-thirds of each pretzel, rotating rods to coat all sides; allow excess caramel to drip off.
Sprinkle caramel with apricot mixture. Place on a waxed paper-lined baking sheet and refrigerate for 30 minutes or until set.
In another heavy saucepan over low heat, melt chips with shortening, stirring constantly. Spoon chocolate over coated ends of pretzels; allow excess to drip off. Return to baking sheet and sprinkle with remaining pecans. Store in airtight containers. Yield: 3-1/2 dozen.

Nutritional Facts 1 pretzel equals 228 calories, 11 g fat (5 g saturated fat), 0 cholesterol, 165 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate-Covered Apricot-Pecan Pretzels in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p74