Friday, September 7, 2012
Dipped In Chocolate!
1 bag caramels -- (14 oz.)
2 teaspoons water
Nonstick cooking spray
1 bag pretzel rods -- (10-ounce)
1 1/2 cups chocolate chips (I like to use milk
2 teaspoons vegetable shortening (not butter)
1 cup very finely chopped pecans
Unwrap caramels and place in a 2-cup glass measuring cup. Add water. Microwave on High (100 percent) power 2 to 3 minutes, stirring every minute, until caramels are melted and smooth. (For ease of stirring, coat spoon with cooking spray.)
Coat a sheet of foil with cooking spray. Dip half of each pretzel into hot caramel; twirl to coat. Let excess drip from pretzel, and then place on coated foil.
Place chocolate chips and shortening in a clean 2-cup glass-measuring cup. Microwave on High for 1 1/2 to 2 minutes or until shortening melts, stirring after 1 minute. Stir until chocolate melts. Dip caramel- coated end of pretzel sticks in chocolate; roll tips in nuts. Refrigerate immediately. Remove from refrigerator about 10 minutes before serving.
Yield: 24 pretzel sticks.
These make a wonderful treat to give to your guests if you have a Christmas party. Put them in a clear bag (approved for food) and close with a Christmas ribbon or colorful twist tie.
Chocolate Caramel Bark