Chocolate-Dipped Pretzel Rods Recipe
Chocolate-Dipped Pretzel Rods Recipe photo by Taste of Home

Chocolate-Dipped Pretzel Rods Recipe

Publisher Photo
Kids of all ages enjoy receiving these fun-to-eat treats for Christmas. Once the pretzels are wrapped with plastic wrap and ribbons, you can tuck them into stockings, tie them onto gifts or slip them inside a glass jar. — Kay Waters, Benld, Illinois
TOTAL TIME: Prep: 25 min. + standing Cook: 10 min.
MAKES:54 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 10 min.
MAKES: 54 servings

Ingredients

  • 3 cups chopped toasted almonds
  • 2 packages (14 ounces each) caramels, unwrapped
  • 2 tablespoons water
  • 2 packages (10 ounces each) pretzel rods
  • 2 packages (10 to 12 ounces each) white baking chips
  • 2 packages (10 to 12 ounces each) dark chocolate chips
  • Assorted sprinkles, optional

Directions

  1. Place almonds in a shallow dish. In a large glass measuring cup, microwave caramels and water on high until caramels are melted, stirring every minute.
  2. Dip three-fourths of each pretzel into caramel, allowing excess to drip off. (Reheat caramel in microwave if mixture becomes too thick for dipping.) Roll in almonds. Place on waxed paper until set.
  3. In a microwave, melt white baking chips; stir until smooth. Dip half of the caramel-coated pretzels in white baking chips, allowing excess to drip off. Add sprinkles if desired; return to waxed paper to set. Repeat with chocolate chips and remaining pretzels.
  4. Store in airtight containers or wrap in cellophane gift bags and tie with ribbon. Yield: about 4-1/2 dozen.
Originally published as Chocolate-Dipped Pretzel Rods in Country Woman Christmas Annual 1997, p43

Reviews for Chocolate-Dipped Pretzel Rods

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 9, 2013

I gave these out as Christmas gifts at the office and everyone raved about them.

I recommend using a double boiler instead of the microwave to melt caramels and chocolate. It is easier to check how each is melting and to keep it warm enough for dipping.

MY REVIEW
Reviewed Dec. 3, 2012

i didnt like how the carmel stuck to the wax paper so i thin next time ill try something eles instead of wax paper.

MY REVIEW
Reviewed Oct. 27, 2011

make your own caramel its easy.

1 cup (8 ounces) heavy cream

2 cups (16 ounces) brown sugar

1/4 c (2.75 oz) corn syrup

4 Tbsp (1/2 stick, 2 oz) unsalted butter

1 tsp vanilla.

Mix all together in a 2 qt saucepan and heat, stirring constantly, to the soft ball stage (230-234 °F) Makes 2 cups.

MY REVIEW
Reviewed Apr. 27, 2011

i use a double boiler. they always melt pretty good for me.

MY REVIEW
Reviewed Oct. 1, 2008

for some reason i cant get caramel to melt. Is there a a certain kind that melts the best.

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