K-State Research and Extension Johnson County

Chocolate-Dipped Pretzel Rods

These decorated treats are a pretty gift in a cellophane bag or a glass jar.

INGREDIENTSChocolate Dipped Pretzel Rods

  • 1 ½ cups chopped toasted almonds
  • 1 pkg (14 oz) caramels, unwrapped
  • 1 tablespoon water
  • 1 pkg (10 oz) pretzel rods
  • 1 pkg (10 to 12 oz) white baking chips
  • 1 pkg (10 to 12 Oz) 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 microwave, melt white baking chips, stir until smooth. Dip half of the caramel-coated pretzels in white chips, allowing excess to drip off. Add sprinkles if desired, return to waxed paper to set. Repeat with remaining pretzels.
  4. Store in airtight containers or wrap in cellophane gift bags and tie ribbon.

Nutrients Per Serving: 1 pretzel

220 Calories │ 11g Fat (4.5g Saturated) │ 29g Carbohydrates │ 18g Added Sugar │ 4g Protein │190 mg Sodium │ 1g Fiber

Source: Taste of Home