Chocolate Covered Caramel Pretzels

Today’s post is the first in the “Slutty Jumbles” category!  Hooray!  I suppose before I go any further I should explain myself, lest you think terrible thoughts about me.  Credit where credit is due, I didn’t come up with the idea of calling food slutty.  I got it from my friend Lisa, and it’s progeny beyond that, I have no idea.  If you think about it, it’s fairly self-descriptive.  Any food that is easy, naughty, and delicious is a slutty food.  The perfect example of slutty food are those cinnamon rolls that come in a tube that you whack on the counter.  Those, my friends, are SluttyCinnaRolls.  I’d say you need about 3 (or fewer) ingredients and a minimum amount of time, effort, and skill for a food to qualify as slutty.  You might not want to tell your children they’re eating slutty food, just as I don’t tell Grandmom that her Monkey Bread is slutty.  Just a little secret between us Sweet Jumbles folks, ok?

You’ll have to bear with me, because I didn’t actually measure anything for this recipe.  My Aunt made these last Christmas and I loved them, and the time finally came for me to make a batch myself. 

 

Chocolate Covered Caramel Pretzels

1 bag of chocolate chips, or your favorite chocolate chopped up
1 bag of caramel cubes
1 bag of traditional shaped pretzels (medium ones, not the huge sourdough and not the little thin ones)
splash of milk
pat of butter

  • Line baking sheet with waxed paper and spray it with non-stick cooking spray (do not skip this step!), arrange pretzels in a single layer with a little space between each.
  • Melt caramel and about 2 teaspoons of water in a saucepan on medium-low heat, stirring regularly being careful not to let it burn.
  • Pour caramel into the pretzel holes (using a big glass measuring cup works great) and then refrigerate until firm or overnight.
  • Melt chocolate, along with a pat of butter, in a double boiler or in the microwave, stirring often until it is silky.  If it’s not thin enough add a splash of milk. 
  • Dip each pretzel in the chocolate and return to the greased, lined cookie sheet and again put in the fridge until hard.

Tips:

  • Don’t leave the pretzels out of the fridge for too long.  You might want to dip them in chocolate in batches, otherwise the caramel starts to soften, making the job more difficult and messy.
  • I recommend having a slightly thinner chocolate and dipping twice.  Mine was thick and while it still tasted amazing, the shape of the pretzel was hardly distinguishable underneath.  

pre-chocolate image:

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