Caramel Dipped Chocolate Covered Pretzels
Ingredients:
- 1 ts Vegetable oil
- 20 Kraft caramels
- 2 1/2 ts Water
- 36 Pretzel nuggets
- 4 oz Semisweet chocolate,finely
- 1 Chopped
Instructions:
Grease a cookie sheet with the vegetable oil. Combine the caramels
and the water in a saucepan and melt over low heat,stirring
frequently,or in a covered dish in a microwave at full power,for 1 1/2
minutes. Dip the pretzel nuggets,a few at a time,in the caramel and
remove with a fork to the greased cookie sheet. Refrigerate until
caramel is firm. Melt the 3 ounces of the chocolate. Remove from heat.
While the chocolate is still hot,mix the remaining 1 ounce of chocolate
into the melted chocolate,in 2 additions,stirring until each addition is
completely melted before adding the next. Lift the caramels from the
sheet and dip,one at a time,into the chocolate. Coat completely and lift
with a small fork. Shake off excess chocolate by rapping the fork on
the edge of the bowl lightly. Remove any drips from the bottom by
running the fork across the edge of the bowl. Slide the candy onto a
cookie sheet lined with parchment paper or wax paper. Allow to cool
until solid. Let chocolate set at room temperature or in the
refrigerator. Makes 3 dozen chocolates,about 18 servings.
