Last summer Chad and I had the chance to visit the Rocky Mountain Chocolate factor in Boulder, Colorado. One of the tasty treats we tried were long pretzel rods coated in caramel, then dipped in chocolate and sprinkled with sea salt. He had the dark, I had the milk.
They were absolutely divine. And I thought to myself, “Self, you could totally make something like that.” So I did. I figured that if I used full sized pretzel rods, it would take too much caramel and chocolate and be a little too much, if you know what I mean. So instead, I bought the mini Honey Wheat Pretzels at Aldi, some caramel melting bits, chocolate chips and milk chocolate chips and got started.
First, I melted the caramel bits according to package directions, and dipped the rods, leaving the ends uncoated.
I had a little help, too.
Once those had set, I melted the chocolate all together, added a tablespoon of shortening (so smooth out the chocolate for better dippage) and dipped the caramel coated rods into that. A final sprinkle of sea salt, and a half an hour to let them harden, and they were finished. Easy Peasy.
If sea salt isn’t your think, you could sprinkle anything on these, whatever suits your fancy.
And let me tell you, these will definitely suit your fancy. I think they will make a beautiful addition to our edible gift giving this year.
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