Gourmet Double-Dipped Pretzel Rods for holiday gift giving and are a favorite of kids and adults alike.
Here’ the fabulous recipe! Go as crazy as you want with your toppings. The possibilities are endless!
Make some with a little more sophisticated flavors for the adults and for the kids, the more color, the better!
- Pretzel rods (however many you want to make)
- 1-2 bags Kraft caramels (squares in plastic wrappers)
- 2-3 bars of baking chocolate (I prefer Ghirardelli)
- Coatings of your choice:
- Chopped nuts
- Chopped crystallized ginger
- Mini chocolate chips
- Butterscotch/Espresso/Mint/White/Peppermint chips
- Chopped peppermint candies
- White Chocolate drizzle
- Chopped Reese's pieces
- Chopped M&M's
- Toffee bits
- Prepare all your desired coatings and place in individual small bowls with a spoon in each.
- Prepare rimmed baking sheets lined with parchment or wax paper for pretzels as you work on them.
- Meanwhile, unwrap the caramels and place in the top portion of a double boiler. (I use a skillet for the water and a medium saucepan for the caramels)
- Place the double boiler over medium heat, stirring occasionally until completely melted.
- Pour the melted caramel from the pot into a tall drinking glass. Turn off the heat under the water and place the drinking glass inside the water to keep hot.
- Chop up the baking chocolate and place in a glass bowl. Cover the bowl and microwave at 50% power, stirring every 30 second or so until 2/3 melted. Remove from microwave and continue to stir until chocolate is completely melted. (less is more in this case... heat that is)
- Once the chocolate is melted, pour into a second tall drinking glass and place into hot water bath too.
- Start dipping pretzels into the caramel, leaving about 1/3 of the pretzel for a handle. Let the excess caramel drip off the pretzel and then lay on prepared baking sheet, at least 2 inches apart.
- You'll notice the caramel pooling around your rods, but that's normal. Once the caramel is partially set and halfway cooled, roll the pretzels or use your clean hands to make the caramel into a smooth, rounded layer. Let cool completely.
- Dip caramel coated rods into the chocolate, letting the excess drip off. Place onto a prepped baking pan at least 2 inches apart. Sprinkle each with the desired coatings. Get creative! Try some combos like pistachios and crystallized ginger, or try drizzling some white chocolate over a layer of butterscotch chips. Be careful though, creativity can get costly. You don't need as many choices as I had... or do you need a few more?
- Let pretzel rods set up for an hour or so, then store in a tightly sealed container or cookie tins. Keep in a cool location or in the refrigerator.