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Chocolate-Dipped Pretzel Rods

 Chocolate-Dipped Pretzel Rods
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
54 ServingsPrep: 25 min. + standing Cook: 10 min.


  • 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


  • 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.
  • 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.
  • 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.
  • Store in airtight containers or wrap in cellophane gift bags and tie
  • with ribbon. Yield: about 4-1/2 dozen.