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Chocolate-Covered Apricot-Pecan Pretzels

 Chocolate-Covered Apricot-Pecan Pretzels
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
42 ServingsPrep: 1-1/4 hr. + standing


  • 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


  • 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.

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Chocolate-Covered Apricot-Pecan Pretzels (continued)

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.