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Mother Lode Pretzels Recipe
Mother Lode Pretzels Recipe photo by Taste of Home

Mother Lode Pretzels Recipe

Publisher Photo
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
TOTAL TIME: Prep: 35 min. + standing
MAKES:54 servings
TOTAL TIME: Prep: 35 min. + standing
MAKES: 54 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Mother Lode Pretzels in Taste of Home February/March 2008, p57

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.

Reviews for Mother Lode Pretzels

AVERAGE RATING
   (27)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 17, 2011

This is a holiday staple in my home ever since I tried the recipe a few years back. I like to use mini-choc chips, cinnamon chips, and toffee bits and I usually omit the nuts and literally everyone raves about them, they are one of the staples of my holiday treat bags

MY REVIEW
Reviewed Nov. 28, 2011

I started making this 2 years ago; for the holidays. Now when I dont bring them,the family is left empty. Its just so much to make and takes time due to caramel thickening up. But when there's a family of 74 its a lot to make. I admit there excellent.

MY REVIEW
Reviewed Oct. 5, 2011

Made for after the church Christmas program. Was super easy and fast. Got lots of compliments and it tasted great!

MY REVIEW
Reviewed Aug. 31, 2011

Great sweet and salty snack. Made these for my sister's birthday- Halloween and everybody loved them!!!

MY REVIEW
Reviewed Feb. 13, 2011

These were so good. Love the salty/sweet of the pretzel and carmel. The carmel is alot more forgiving that working with just plain chocoalte. And it adds great chewiness. The topping possibilities are endless. I added Christmas spinkles and a drizzle of white chocolate. I made these for second grade Christmas take-home gifts. But the kids ate them right up, before even taking them home. Not sure if I would go through the hassle of making them for kids again. I don't think they appreciated the time and effort that went into them!! I found little pretzel bags at JoAnn's in the cake section. They turned out really cute. I think I will make them for my bunco girls.

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