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Turtle Pretzels

Source of Recipe


Better Homes & Gardens, June 2002






List of Ingredients



• Butter
  
• 1 (14-oz.) pkg. vanilla caramels (about 48)
  
• 1 Tbsp water
  
• 15 to 20 large pretzel twists (about 4 inches wide and 1/2-inch-thick) or pretzel rods
  
• 4 ounces bittersweet or semisweet chocolate, chopped
  
• 1 tsp shortening
  
• Chopped pecans, snipped dried cranberries or blueberries, or miniature candy-coated semisweet chocolate pieces
  






Instructions



1. Lightly butter a large cookie sheet; set aside. In a small saucepan, combine unwrapped caramels and the 1 tablespoon of water. Cook and stir over low heat until caramels are just melted and smooth. Remove from heat.
   
   
2. Dip the top portion of pretzel twists or three-fourths of each pretzel rod into the caramel mixture, tilting pan as necessary to help coat each pretzel. Let excess caramel drip off of pretzels. Place pretzels on prepared cookie sheet. (If caramel mixture is running off of pretzels onto the cookie sheet, wait a few minutes before dipping remaining pretzels. The caramel mixture will cool slightly and thicken a bit, clinging to pretzels better.) Cool until caramel is set.
   
   
3. Place chocolate and shortening in another small saucepan. Cook and stir over low heat until chocolate is just melted and smooth. Cool slightly. Spoon melted chocolate mixture into a small plastic bag. Use scissors to snip a small hole in one corner of the bag. Drizzle the chocolate mixture from the bag onto the pretzels, forming decorative lines. Sprinkle with nuts, dried fruit, or chocolate pieces. Chill pretzels in refrigerator for about 20 minutes or until chocolate is firm. Transfer to waxed paper or cellophane bags.
   
   Makes 15 to 20 pretzels.
   
   






Final Comments


NOTE: Enjoy these the same day, as the pretzels may soften on standing.