Caramel-dipped Chocolate-covered Pretzels
Ingredients
Directions
Prepare the caramel
Grease a cookie sheet with the vegetable oil.
Combine the caramels and the water in a saucepan and melt over low heat, stirring frequently, or in a covered dish in a microwave at full power for 1½ minutes.
Dip the pretzel nuggets a few at a time in the caramel and remove with a fork to the greased cookie sheet.
Refrigerate until caramel is firm.
Coat in chocolate
Melt 3 oz of the chocolate, then remove from heat.
While the chocolate is still hot, mix the remaining 1 oz of chocolate into the melted chocolate in 2 additions, stirring until each addition is completely melted before adding the next.
Lift the caramels from the sheet and dip one at a time into the chocolate.
Coat completely and lift with a small fork.
Shake off excess chocolate by rapping the fork lightly on the edge of the bowl.
Remove any drips from the bottom by running the fork across the edge of the bowl.
Slide the candy onto a cookie sheet lined with parchment paper or wax paper.
Set and serve
Allow to cool until solid.
Let the chocolate set at room temperature or in the refrigerator.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Pretzel nuggets
- Provide a salty, crunchy core that contrasts with the sweet caramel and chocolate.
- Caramels
- Melt into a sticky, chewy layer that holds the chocolate coating to the pretzel.
- Semisweet chocolate
- Forms a glossy coating that sets firm, adding bitterness that balances the caramel's sweetness.
The step that matters
Adding the chocolate in two additions. Stirring each addition until fully melted before adding the next keeps the chocolate smooth and glossy. Adding it all at once can leave unmelted pieces, which cause lumps and a dull, uneven coating.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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