Caramel Delight Chocolate Covered Pretzels

Chocolate covered pretzels and Girl Scout cookies.  I’m pretty sure these are the world’s Achilles’ heel.  I mean seriously, have you ever heard someone say, “no, I don’t really want a thin mint,” or “actually, I’m just not a chocolate-covered pretzel person?”

I’ll answer for you- you haven’t. Ever.

For that reason, and because I’m a chocolate addict, when I stumbled upon this recipe I knew I had to make it immediately.  These long crispy pretzels are dipped in a layer of caramel, covered with a layer of milk chocolate, and sprinkled with toasted coconut. Aka they taste like Caramel Delight Girl Scout cookies! What more could you ever want?! Give these a try. Make them for the holidays, for your friends, for yourself….

You’re going to love them.

Ingredients

• 1 10oz. package Pretzel Rods
• 14 oz. package Caramel Candies (suck as Kraft Caramels), unwrapped
• 2 tablespoons Water
• 1 package semi-sweet chocolate chips
• 2 cups shredded coconut, toasted

Directions:

1. Line 2 large baking sheets with a layer of aluminum foil
2. Preheat the oven to 350 degrees.
3. Spread a thin layer of coconut on a baking sheet and toast for no more than 5 minutes. The coconut can burn quickly, so pay close attention to it.
4. Place the caramels in a medium size, microwave safe bowl, with the 2 Tablespoons of water.
5. Microwave the caramels until smooth and melted in thirty-second intervals, stir slightly in between each.
6. Melt the chocolate chips as desired. Candy chocolate can be melted in the microwave at 30-second intervals. However, I often prefer to melt the chocolate chips with a tablespoon or two of milk in a small sauce pot over medium low heat, stirring constantly. Remove to chocolate from the heat once the chips are melted, but continue stirring frequently.
7. Assemble the pretzels one at a time.  Start by dunking the pretzel in the melted caramel, using a spoon to move the caramel up the sides until there is 1 inch- 1.5 inches of pretzel uncovered.
8. Let excess caramel drip off, then immediately dunk the pretzel in the melted chocolate.
9. Twist the pretzel some to allow excess chocolate to fall off.
10. Sprinkle the pretzel rod with toasted coconut and place on the foil-lined baking sheet.
11. Refrigerate the pretzels for 10 minutes to allow them to set.
12. Enjoy!

Notes

• Yield: 20-25 Pretzel Rods.
• The original source for this recipe suggests putting the caramel and chocolate in tall glasses to dip them in instead of bowls. Use whatever you have! I found that a bowl and a spoon worked just as well for coating the pretzels.
• Source: Leslie Green from The Hungry Housewife
• If you like this recipe, try these delicious No-Bake Energy Bites or my favorite Double Chocolate Chip Brownie!