Better Homes And Gardens Salted Caramel Pretzel Slice

Chocolate Caramel Pretzel Rods are an easy holiday dessert or gift you can make in 20 minutes with salted caramel and chocolate with just a microwave!

One of the easiest gift recipes on my Dessert Recipe Page isChocolate Covered Pretzels. They are a beautiful handmade way to show you care during the holidays. Chocolate Caramel Pretzel Rods are another great gift idea for teachers, coworkers, and friends that are so easy to make, and you can add as much festive decoration you like to make them extra special.

Chocolate Caramel Covered Pretzels

CHOCOLATE CARAMEL PRETZEL RODS

Chocolate Covered Pretzel Rods are quick and easy to make, they're a no-bake dessert, they're salty, crunchy and yummy, and they make adorable gifts when you wrap them up in colorful parchment paper. A batch whipped up in an afternoon will have you covered for holiday gifts for those you want to show you are thinking of them, without breaking the bank.

These chocolate and caramel covered pretzels would be great presented in a festive mug, lined with pretty tissue paper, for your children's teachers. Another inexpensive but beautiful way to gift them is to head to the dollar store. They always have smaller decorative boxes just the right size for a dozen homemade Chocolate Caramel Pretzel Rods.

For decorating these treats after they have cooled, lay them flat on parchment lined cookie sheet. In the microwave, melt some chocolate candy pieces, stirring often. Put the melted chocolate into a ziplock baggy and seal. Cut the a tiny bit of the tip of the baggy and quickly begin zig-zagging over your pretzels. Use different kinds of chocolate or add food coloring to white chocolate in order to add contrast and design.

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HOW TO MAKE CHOCOLATE CARAMEL PRETZEL RODS

Melt caramels with evaporated milk.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel 2/3 of the way into the caramel sauce, then scrape off the excess amount.
Let cool on a parchment paper lined baking sheet while you dip all the pretzel rods.
Melt semi-sweet chocolate chips.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel pretzels into the melted chocolate then place them back onto the baking sheet and sprinkle salt on (if desired).
Be sure to add salt with each pretzel.
Cool in a refrigerator until hardened, about 15 minutes.

Chocolate Caramel Pretzel Rod Cross Section

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VARIATIONS ON CHOCOLATE CARAMEL PRETZEL RODS

Chocolate: You can use different types of chocolate to make an assortment of pretzel rod flavors. Try mint chocolate chips, white chocolate chips, or dark chocolate chips.
Candy: Before you chocolate hardens, roll your Chocolate Caramel Pretzel Rods in crushed bits of your favorite candy. During the holidays, peppermint candies and peanut brittle would be a beautiful and delicious touch. You can also roll them in chocolate or rainbow sprinkles.
Nuts: It goes without saying, but nuts would take these holiday treats to the next level. Crushed peanuts, pecans, walnuts, even hazelnuts would make Chocolate Caramel Pretzel Rods more amazing.

CHOCOLATE CARAMEL PRETZEL RODS FAQS

How do you wrap Chocolate Covered Pretzel Rods?Set the pretzel rod into the middle of a piece of parchment paper. Pull the paper up and around the pretzel rods until they are completely covered, then tie tightly with a ribbon to make a cute snack gift.
How far in advance can you make Chocolate Covered Pretzels?You can make them up to 2 days before, but for best results make them with enough time to chill in the fridge before serving.
Should I store Chocolate Covered Pretzels in the fridge? I recommend keeping them in the fridge so that they don't melt and stick together, but you can keep them at room temperature for about 2 days.

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HOW LONG ARE CHOCOLATE CARAMEL PRETZEL RODS GOOD?

Serve:You can leave Chocolate Caramel Pretzel Rods sealed in something airtight atroom temperature for up to 2 days. I recommend leaving them somewhere relatively cool and dry, and put a layer of wax paper or parchment paper into the bottom to keep the rods from melting and sticking together.
Store:You can keep Chocolate Caramel Pretzel Rods in the fridge for up to 4 days. Keep them sealed up in a container that will keep moisture away.
Freeze:Chocolate Caramel Pretzel Rods are fine in the freezer for about 3 months.

Chocolate Covered Pretzel Rods with Caramel and Sea Salt

▢ 12 ounces caramels , unwrapped
▢ 1 tablespoon evaporated milk
▢ 12 ounce package pretzel rods
▢ 12 ounces semi-sweet chocolate chips
▢ 1 tablespoon sea salt , for sprinkling (optional)

Add the caramels and evaporated milk to a microwave safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel 2/3 of the way into the caramel sauce, then scrape off the excess amount and let cool on a parchment paper lined baking sheet while you dip all the pretzel rods.
Add the chocolate chips to a microwave safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel pretzels into the melted chocolate then place them back onto the baking sheet and sprinkle salt on (if desired). Be sure to add salt with each pretzel.
Cool in a refrigerator until hardened, about 15 minutes.

Keyword: Chocolate Caramel Pretzel Rods

Chocolate Caramel Pretzel Logs collage

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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