#FoodGifts for the Holidays ~ Caramel and Chocolate Dipped Pretzel Rods
Our lovely hostess, Ellen of Family Around the Table, invited some of her blogger friends to gather together and share some edible ideas for Holiday Gifts!
The pretzels I'm sharing today are something my aunt has been making at Christmas time and sending out as part of the annual gifts for about as long as I can remember. They are always MUCH looked forward to, and promptly devoured. The combination of textures and sweet and salty is just perfect, and you can have as much fun as you want with the toppings - or leave them bare! You can mix and match the chocolate you dip in as well. Or use dark / milk and add a drizzle of white for contrast. These are easy to customize, and it's also a great project to do with the kids. My 4 year old had a BLAST helping with this one (as you can see below). She really enjoyed cleaning out the bowl of melted chocolate for me. :)
Take a look at all these other wonderful #FoodGift ideas for the upcoming Christmas season!
- Chocolate Mixed Nut Clusters by Family Around The Table
- Mama T's Garlic-Parmesan Seasoning Mix by Tip Garden
- Chocolate Holiday Stir Sticks by The Freshman Cook
- Reindeer Crunch by Palatable Pastime
- Peppermint Bark Fudge by Hezzi-D's Books and Cooks
- Taco Spice Mix by A Kitchen Hoor's Adventures
- Churro Chex Mix by Books n' Cooks
- Espresso Hot Fudge Sauce by Strawberry Blondie Kitchen
- TBD by Daily Dish Recipes
- Old Fashioned Divinity by House of Nash Eats
- Rosemary Parmesan Crackers by Karen's Kitchen Stories
- Infused Olive Oils by Bear and Bug Eats
- Brownie Mix by Making the Most of Naptime
- Mulled Cider Spice Mix by Everyday Eileen
- Caramel and Chocolate Dipped Pretzel Rods by Making Miracles
- White Chocolate Cranberry-Orange Bark by The Redhead Baker
- Orange Cranberry Walnut Loaf by Red Cottage Chronicles
10 large pretzel rods
7-oz soft caramels (about 1 cup)
2 tsp cream
8-oz milk chocolate candy coating
Optional: 2-4 TBS chopped nuts, sprinkles, etc.
- Prep a loaf pan by spraying with nonstick cooking spray and set aside. Place the caramels and cream into a microwave-safe bowl and microwave in 30 second increments until you can stir the cream and caramel together into a smooth mixture. Quickly transfer to the prepped loaf pan and spread as evenly as possibly along the bottom. Refrigerate for 30 minutes.
- When the caramel has set, cut it into 10 strips and use your hands to roll them into thin ropes, about the length of your pretzel rods (or a little longer).
- Start at the top of each pretzel and wrap the caramel around, leaving about 2 inches at the base with no caramel.
- Place the chocolate into a microwave safe bowl and microwave in 30 second increments until smooth and stirrable (do not over heat!)
- Immediately spoon chocolate over the caramel / pretzels until they are fully coated (leaving that 2 inches at the base uncovered). Repeat until all pretzels are coated and then sprinkle on desired toppings if using (sprinkles, chopped nuts, etc.)
- Place in the refrigerator to set - store in the refrigerator. For best texture, allow to come to room temperature before eating.