[blindcooks] MOTHER LODE PRETZELS-Cup of RecipesMOTHER LODE PRETZELS-Cup of Recipes
- From: "Sugar" <sugarsyl71@xxxxxxxxxxxxx>
- To: "2006 Christmas Recipe" <2006ChristmasRecipes@xxxxxxxxxxxxxxx>
- Date: Sat, 22 Feb 2014 12:38:02 -0800
MOTHER LODE PRETZELS
I brought these savory-sweet pretzels to a family gathering, and
they disappeared from the dessert tray before dessert was even
served! My family raves about how awesome they are. -Carrie
Bennett, Madison, Wisconsin
54 Servings
Prep: 35 min. + standing
1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted
MOTHER LODE PRETZELS
I brought these savory-sweet pretzels to a family gathering, and
they disappeared from the dessert tray before dessert was even
served! My family raves about how awesome they are. -Carrie
Bennett, Madison, Wisconsin
54 Servings
Prep: 35 min. + standing
1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted
With a sharp knife, cut pretzel rods in half; set aside. In a large
saucepan over low heat, melt caramels with milk. In a large
shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut
end of each pretzel piece two-thirds of the way into caramel
mixture (reheat in microwave if mixture becomes too thick for
dipping).
Allow excess caramel to drip off, then roll pretzels in the chip
mixture. Place on waxed paper until set. Store in an airtight
container. Yield: 4-1/2 dozen.
With a sharp knife, cut pretzel rods in half; set aside. In a large
saucepan over low heat, melt caramels with milk. In a large
shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut
end of each pretzel piece two-thirds of the way into caramel
mixture (reheat in microwave if mixture becomes too thick for
dipping).
Allow excess caramel to drip off, then roll pretzels in the chip
mixture. Place on waxed paper until set. Store in an airtight
container. Yield: 4-1/2 dozen.
"Gracious words are a honeycomb, sweet to the soul and healing to the bones
Proverbs 16:24
~Sugar
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