1 lb chocolate or chocolate candy coating
1 Bag (75) Anderson Long John Pretzels (these are about half the length of long pretzel rods)
1 package caramel apple wrappers
½ cup crushed peanuts
1 Slice caramel in 2 inch by ½ strips.
2 Wrap around pretzel rod leaving 1 inch at the end.
3 Place on parchment lined cookie sheet.
4 Melt chocolate over a double boiler.
5 Dip pretzels in chocolate just to coat caramel leaving 1 inch at the end bare.
6 Place back on parchment.
7 Sprinkle with nuts or non pareils and drizzle with some chocolate.
8 Freeze until set.
Yield: yield 70 pieces
Serve at room temperature. Can be frozen up to 3 months
1 package of caramel makes 90 pieces
1 pound of chocolate makes 72 pretzels
Author: ChefJackie WhiteWeb Page: preplikeachef.blogspot.com
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