| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Post3 | 48 | servings |
INGREDIENTS
| 1 | Bag Caramels -; (14 oz) | |
| 2 | tb | Milk |
| 1 | Bag Pretzel rods -; (10 oz) | |
| 20 | oz | White almond bark |
| 1/4 | c | Semisweet chocolate chips |
INSTRUCTIONS
Unwrap caramels; put in a microwave-safe bowl. Add milk. Microwave on high for about 3 minutes or until melted, stirring after each minute. Break pretzels in half and dip the broken ends into the melted caramel, leaving about an inch uncovered. Shake off excess caramel; let set on a greased baking sheet. Melt almond bark as directed on package. Dip caramel-coated pretzels into the melted coating, again leaving about an inch uncovered. Let set a second time on the greased baking sheet. Microwave chocolate chips on high until melted, stirring after each 30 seconds. Move pretzels so they are touching on the baking sheet; drizzle chocolate over them. Let set. Yields about 4 dozen. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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