Caramel-wrapped pretzel rods are a beautiful and unique candy! A thick spiral of chewy caramel is wrapped around a crunchy, salty pretzel, then the whole thing is dipped in chocolate. If you’re a fan of the sweet-and-salty flavor combination, you’ll love this candy.
If you are able to find caramel in a big block, you can cut it into strips and use that instead of following the directions for melting and cutting individually wrapped caramels. You can also use caramel that you make yourself-- try this recipe for soft caramels.
- 10 large pretzel rods
- 7 oz. soft caramels (about 1 cup)
- 2 tsp.
- 8 oz. chocolate candy coating
- Optional: 1/4 cup chopped nuts, sprinkles, or other toppings
- Prepare a baking sheet by lining it with aluminum foil and set aside for now. Line a small loaf pan (8x5 inches) with foil and spray the foil with nonstick cooking spray.
- Place the unwrapped caramels and the cream in a microwave-safe bowl and microwave for 45 seconds, then stir. If the caramels are not melted, microwave for an additional 30-45 seconds, or until they melt when you stir them. Stir until the caramels and cream are completely smooth.
- Pour the melted caramel into the loaf pan and refrigerate until it sets about 20-30 minutes. After the caramel sets, remove it from the pan using the foil as handles, and cut it width-wise into 10 equal pieces.
- Pick up one of the caramel pieces and roll it between your palms into a rope about 6 inches long. Press the top of the caramel rope into the top of a pretzel rod, and wind it around the rod, ending an inch or two above the bottom.
- Place the caramel-wrapped pretzel on the prepared baking sheet, and repeat with remaining caramel and pretzels. Refrigerate the wrapped pretzels while you melt the chocolate.
- Place the chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the coating is melted and smooth.
- Dip a caramel-wrapped pretzel into the melted chocolate, and use a spoon to pour melted chocolate over it and help you cover any bare patches. Cover all but the bottom 1-2” of the pretzel rod. You should not be able to see any caramel, although you should still see the twisting shape. Drag the bottom of the pretzel against the lip of the bowl to remove excess chocolate.
- Place the dipped pretzel back on the baking sheet. If desired, sprinkle chopped nuts or sprinkles on top while the coating is still wet. Repeat with the remaining pretzels.
- Place the tray with the dipped pretzels in the refrigerator to set the chocolate, for about 30 minutes.
Store caramel-wrapped pretzel rods in an airtight container in the refrigerator.
For the best taste and texture, bring them to room temperature before serving.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||6 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||3 g|