Two Christmases ago, the year before we did the apple butter and english muffins, we took plates of treats to all of our friends and some of the people in our neighborhood. The one piece of feedback I got from everyone was, “Those pretzel things were awesome!” Why is it that the most delicious things to eat are often the ones that are easiest to make?! I should be grateful in this season of errands and business for easy, delicious crowd pleasers. So here they are again: Chocolate-Caramel Pretzel Sticks. Because they’re so easy, I didn’t write down any instructions for myself last time we made these. That was a mistake! Some tips:
- Caramel sticks to everything, even wax paper. Spray your wax paper with PAM so that you don’t lose half your caramel!
- I don’t know who in this world actually thinks that chocolate will set up on its own! Stick it in the fridge!
- When you take the caramel-covered pretzels off the wax paper and dip them in chocolate, just put them back on the paper. It should be pretty clean (since it was covered in PAM), and the coldness of the cookie sheet will prevent the chocolate from spreading out a lot.
- I dip my pretzels to about the half-way point. To accomplish this, I usually tilt the bowl of caramel or chocolate on its side and roll the pretzel around, as opposed to actually dipping it.
- If your caramel is like mine, it will spread into a little puddle around the pretzel on the wax paper. When you’re ready to dip them in chocolate, just use your fingers to quickly and gently mold the caramel back around the pretzel. If you’re quick, it won’t stick to your fingers at all!
- You will probably have leftover pretzels. Sorry!
- I wait to do the sprinkles until I’ve dipped all the pretzels in chocolate. Don’t worry; that chocolate is NOT going to set up in the time it takes you to dip the rest of the pretzels, and certainly not at room temperature!
Line two baking sheets with wax paper, and spray the wax paper with PAM. Carefully snap all of the pretzels in half. Unwrap the caramels, put them in a microwave-safe bowl, and add 2 Tablespoons water. Microwave the caramels for 30 seconds at a time, stirring after each microwave session, until caramels are melted and smooth. Dip the broken end of the pretzels in caramel and place on wax paper. Refrigerate until caramel is cold and set. Place chocolate chips in a microwave-safe bowl and microwave for 30 seconds at a time, stirring after each time, until smooth. Dip the same end of the pretzel in chocolate, place back on wax paper, and decorate with sprinkles. Refrigerate until chocolate is firm.