Ingredients for Mother Lode Pretzels
- Pretzel Sticks
- 14 ounces caramels, unwrapped
- Evaporated Milk
- Miniature Semisweet Chocolate Chips
- Butterscotch Chips
- Chocolate Covered Toffee Bits
- 1/2 cup chopped walnuts
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How to Make Mother Lode Pretzels
- Preheat your oven to 200°F (93°C). This will help keep the pretzels warm and the caramel soft while you work.
- Using a sharp knife, cut the pretzel rods in half.
- In a medium-sized microwave-safe bowl, combine the unwrapped caramels and milk. Microwave in 30-second intervals, stirring after each, until the caramels are completely melted and smooth.
- In a large, shallow bowl, combine the chocolate chips, toffee bits, and chopped walnuts.
- Pour the melted caramel mixture into a separate bowl or a 2-cup glass measuring cup for easy dipping.
- Dip the cut end of each pretzel piece about two-thirds of the way into the caramel mixture. Gently twirl to ensure even coating.
- Allow excess caramel to drip off before rolling the pretzel in the chocolate chip mixture. Ensure it's fully coated.
- Place the pretzels on the prepared waxed paper-lined baking sheet.
- Bake for 5-7 minutes in the preheated oven to set the caramel and melt the chocolate coating further. This step is optional but recommended for extra richness.
- Let the pretzels cool completely on the baking sheet before storing. This prevents them from sticking together.
- Store in an airtight container at room temperature for up to 3 days. Or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
41g
Fat
9g
Carbs
5g
