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Mother Lode Pretzels

 Mother Lode Pretzels
I brought these savory-sweet pretzels to a family gathering, and they disappeared from the dessert tray before dessert was even served! My family raves about how awesome they are. —Carrie Bennett, Madison, Wisconsin
54 ServingsPrep: 35 min. + standing


  • 1 package (10 ounces) pretzel rods
  • 1 package (14 ounces) caramels
  • 1 tablespoon evaporated milk
  • 1-1/4 cups miniature semisweet chocolate chips
  • 1 cup plus 2 tablespoons butterscotch chips
  • 2/3 cup milk chocolate toffee bits
  • 1/4 cup chopped walnuts, toasted


  • With a sharp knife, cut pretzel rods in half; set aside. In a large
  • saucepan over low heat, melt caramels with milk. In a large shallow
  • bowl, combine the chips, toffee bits and walnuts.
  • Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut
  • end of each pretzel piece two-thirds of the way into caramel mixture
  • (reheat in microwave if mixture becomes too thick for dipping).
  • Allow excess caramel to drip off, then roll pretzels in the chip
  • mixture. Place on waxed paper until set. Store in an airtight
  • container. Yield: 4-1/2 dozen.
Nutritional Facts: 1 pretzel equals 114 calories, 5 g fat (3 g saturated fat), 3 mg cholesterol, 104 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.