Loaded Caramel Dipped Pretzel Rods
If you have approximately 45 minutes to spend in the kitchen, Loaded Caramel Dipped Pretzel Rods might be a tremendous lacto ovo vegetarian recipe to try. One portion of this dish contains about 1g of protein, 2g of fat, and a total of 94 calories. This recipe serves 18. For 25 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. If you have caramels, heavy whipping cream, pretzel rods, and a few other ingredients on hand, you can make it. Several people made this recipe, and 5073 would say it hit the spot. It is brought to you by Sallys Baking Addiction. It works well as a very budget friendly hor d'oeuvre. With a spoonacular score of 12%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Chocolate and Caramel Dipped Pretzel Rods, Chocolate-Dipped Pretzel Rods, and Linda's Chocolate Dipped Pretzel Rods.
Servings: 18
Ingredients:
1 14-ounce package caramels (about 40-50), unwrapped
2 Tablespoons heavy whipping cream or half-and-half
18 large pretzel rods
1 1/2 cups assorted toppings (crushed Reese's Pieces, M&Ms, nuts, mini chocolate chips, sprinkles, etc)
Equipment:
baking paper
baking sheet
sauce pan
bowl
Cooking instruction summary:
Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.While cooling, get your toppings ready to go. I put my 4 different toppings into 4 separate bowls.Once caramel is relatively cool, hold each pretzel rod by one end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately sprinkle toppings onto pretzel, twirling the pretzel to get all sides covered. I did this over a paper plate to catch any extras.Place pretzels onto prepared baking sheet to allow the caramel to set - about 15 minutes. I rotated them every 2 minutes so they didn't end up with a completely flat side.In hot months, store in refrigerator. I find they are pretty tasty served cold!
Step by step:
1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.In a medium saucepan, heat and stir caramels and whipping cream over medium-low heat just until caramels are melted.
2. Remove from heat and allow the caramel to cool and thicken up for about 6-7 minutes.While cooling, get your toppings ready to go. I put my 4 different toppings into 4 separate bowls.Once caramel is relatively cool, hold each pretzel rod by one end and dip the pretzel into the caramel, swirling it around to get it coated well. Shake of any excess caramel. Immediately sprinkle toppings onto pretzel, twirling the pretzel to get all sides covered. I did this over a paper plate to catch any extras.
3. Place pretzels onto prepared baking sheet to allow the caramel to set - about 15 minutes. I rotated them every 2 minutes so they didn't end up with a completely flat side.In hot months, store in refrigerator. I find they are pretty tasty served cold!
Nutrition Information:
covered percent of daily need
