Mother Lode Pretzels
"Posting here for safe keeping. This was submitted to Taste of Home magazine Feb & March 2008 issue by Carrie Otepka, Middleton, WI. Time does not include standing time."
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
50
ingredients
- 1 (10 ounce) package pretzel sticks
- 1 (14 ounce) package caramels
- 1 tablespoon evaporated milk
- 1 1⁄4 cups miniature semisweet chocolate chips
- 1 cup butterscotch chips
- 2 tablespoons butterscotch chips
- 2⁄3 cup chocolate-covered toffee bits
- 1⁄4 cup walnuts, chopped and toasted
directions
- 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 the 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.
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Reviews
-
I saw the luscious picture of these pretzels on the TOH website and just had to try them. I made 2 different styles; one type coated with a mixture of mini chocolate chips and plain toffee bits, and the other type coated with M&Ms. The small size of the mini chips and toffee bits worked really well because they adhere so easily to the pretzels. The M&M type were very colorful and would be great for kids. I wanted to use the mini M&Ms but I couldn't find them in the stores. I think they would have worked better and looked nicer than the large M&Ms. The pretzels were fairly easy to cut in half; only a few didn't cut neatly. (The ingredient should really be listed as pretzel rods instead of pretzels sticks.) I made these by myself, but it would be quicker if 2 people were working together with one to dip the pretzels in caramel, and the other to dip them in the coating. I had to stop and reheat the caramel often which would be lessened with 2 people. Overall, a very fun (and tasty) project. Also, 2 of these sticks fit nicely in a snack size zip-top bag which would be good to do for a bake sale. -
These were made and given to me by one of my students around Valentine's Day 2008. Oh...my....goodness. They are THAT good. You can use the recipe and your imagination to get a pretty good idea of what they'd be like, but in real life they are somehow about 350% better! I'm not a huge butterscotch fan; I'd probably substitute dark chocolate; and you can probably use any nut you've got around (pecans). I wish I could give it 10 stars!
Tweaks
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I saw the luscious picture of these pretzels on the TOH website and just had to try them. I made 2 different styles; one type coated with a mixture of mini chocolate chips and plain toffee bits, and the other type coated with M&Ms. The small size of the mini chips and toffee bits worked really well because they adhere so easily to the pretzels. The M&M type were very colorful and would be great for kids. I wanted to use the mini M&Ms but I couldn't find them in the stores. I think they would have worked better and looked nicer than the large M&Ms. The pretzels were fairly easy to cut in half; only a few didn't cut neatly. (The ingredient should really be listed as pretzel rods instead of pretzels sticks.) I made these by myself, but it would be quicker if 2 people were working together with one to dip the pretzels in caramel, and the other to dip them in the coating. I had to stop and reheat the caramel often which would be lessened with 2 people. Overall, a very fun (and tasty) project. Also, 2 of these sticks fit nicely in a snack size zip-top bag which would be good to do for a bake sale.
RECIPE SUBMITTED BY
KaraRN
Polo, MO
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