I used the Kraft Caramel squares and it worked out well; Bee in Our Bonet also suggested the caramel bits but I couldn't find them. I followed her directions with melting the caramel in a pyrex and using the edge to scrape off a lot of the caramel. I rested then ona cookie rack but then it got the lineson them so then I hand rolled all of them. However, they got the lines again with the chocolate but when I put the decorative chocolate on it I tried to cover the lines up. I was pretty lucky and my bag was pretty good and didn't have a lot of broken rods but I did break some when I was doing it so maybe have a second bag just in case. The original recipe said she got around 30 ish.
I used approximately 2 cups of these and threw in 2 tsp. of water. I microwaved it for 1 minute, then stirred, then microwaved it for 30 seconds more. Your times may vary a little but this worked for me.
A 2 cup pyrex measuring cup is perfect to use. It doesn't even have to be totally full. If you tip it on it's side and roll the pretzel, you can get about 30ish pretzel rods out of it. I bought plenty of extra pretzel rods because about 1/4 of the bag was always broken.
CARAMEL & CHOCOLATE COVERED PREZTELS
(Source: Bee in Our Bonnet)
1 bag of caramel squares - it is about 2 cups
2 tsp water
1 bag of chocolate
Something to decorate - colored chocolate, nuts, sprinkles
- Melt 2 cups of unwraped caramels with 2 tsp water in a pyrex measuring cup in the microwave for 1 minute then stir and then add another 30 seconds.
- Angle the Pyrex and using the lip take some of the caramel off.
- After you let them dry a little bit melt the chocolate in the mircowave and then it can be helpful to use a Pyrex or taller. I can not remember but I might have done the chocolate in batches.
- Depending how you want to decorate either let the chocolate dry and then use the decorative chocolate or let it still be a little wet to dip it in the nuts etc.
-You can use a tall glass to disapply or just eat right away!!