| 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
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