These chocolates are not only easy to make but they are addictive...so much so, that I had to force them onto all of my coworkers just to get them away from my greedy hands...my thighs will thank me later!
To make these chewy, crunchy, silken chocolate little gems, you will need: milk chocolate chips, 2 bags of individually wrapped caramels, salted pretzel twists (the small ones) and a bit of shortening (such as "Crisco").
First, unwrap (that's kind of an important step) the caramels (approximately 70 caramels) toss them into a microwave safe bowl and add 1/4 of a cup of water.
Microwave the mixture until the caramels begin to melt...
...and stir until mixture is smooth.
Immediately, toss some pretzels into the melted caramel (in small batches)...
...then, using a pair of tongs or a fork, remove pretzels from the caramel and place onto parchment lined baking sheets (make sure that you leave a space between each pretzel...unlike mine...I'm a delinquent pretzel dipper!). Repeat steps until all pretzels are coated with caramel...there should be enough caramel to dip about 100 pretzels (you may cut the recipe in half but do you really want to?! ...really??). You also may have to reheat the caramel a bit if it becomes too thick for dipping. Place baking sheets in the freezer until caramel is firm and your chocolate is melted and ready for dipping.
While the pretzels are "firming up" in the freezer, empty about 6-7 cups of milk chocolate chips into a large microwave safe bowl with 3 tbsps. of shortening.
Heat chocolate chips just until they start to melt, then using a rubber spatula, stir until all of the chocolate chips are have melted and mixture is smooth..place bowl of melted chocolate over a pan of boiling water...this will keep the chocolate thin and easy to dip the pretzels.
Next, dip each pretzel into the chocolate then place back onto the parchment lined baking sheet. If the caramel starts to soften and the pretzels begin to stick to the parchment paper...pop the baking sheet back into the freezer until the caramel firms up again.
Repeat the dipping procedure until all of the pretzels have been dipped...place the candies in the fridge or freezer until firm enough to eat.
If you were planning on stashing these candies like a squirrel prepping for winter, you can breathe easy knowing that this recipe makes enough to hoard and to share with family and friends...AND, if you're into sucking up to the boss...these are a good choice...enjoy!
Milk Chocolate & Caramel Dipped Pretzels
2 bags of individually wrapped caramels (about 70 caramels)
1/4 cup of water
6-7 cups of milk chocolate chips
3 tbsps. of shortening (such as "Crisco")
1 bag of salted pretzel twists...get the small ones that won't break very easily (you will need about 100 small twists)
1. Unwrap the caramels and place in a medium, microwave safe bowl along with a 1/4 cup of water...melt the caramels in the microwave then stir until smooth.
2. Dip the pretzels into the melted caramel and place onto parchment lined baking sheets. Place in the freezer until firm.
3. While the pretzels are firming up in the freezer, melt the chocolate chips along with the shortening; stir until smooth...place the bowl of melted chocolate over top of a pan of boiling water (this keeps the chocolate thin enough for dipping).
4. Dip the frozen caramel pretzels into the melted chocolate.
5. Place each dipped pretzel back onto the parchment lined baking sheets and store in the fridge or freezer until firm enough to eat.
* note: makes about 100 chocolates but can easily be cut in half
* store candies in the fridge until ready to eat