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luv2bake Posted August 28, 2005 12:10 PM
Decadent Pretzels
2 cups walnuts
1 cup Reese's peanut butter chips
1 cup milk chocolate chips
1 cup white chocolate, chopped
1 1/2 to 2 bags of toffee chips
1 cup brown sugar, packed
1/2 cup light karo syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1 tsp. vanilla
25 pretzel rods
Combine the walnuts, and all the chips in a food processor until coarsely chopped. You will want nice chunks. Add this to a large bowl with the toffee chips. In a small heavy saucepan, combine the brown sugar, corn syrup, and the butter. Bring to a boil over medium heat, stirring constantly. Stir in condensed milk, and return to a boil. Reduce heat to medium-low, and continue cooking to soft ball (236 degrees), stirring constantly. Remove from heat and stir in vanilla. Cool slightly about 15 to 20 minutes. Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Spoon or roll the chopped mixture onto the caramel, pressing lightly with a spoon. Let stand on foil until caramel is set. Store in an airtight container, between layers of wax paper in the refrigerator, up to 4 days, or you can freeze these up to 1 month.
The caramel on these is very forgiving, you don't have to work quickly, like some other candies, and I like to cover the pretzels heavily, and do likewise on the chopped mixture. These are so good, and the caramel stays chewy, and creamy, not the kind that will pull your teeth out. Hope you enjoy!! Also, you can vary the chips if you like different combinations or the nuts, thinking macadamias and the white chocolate would be delicious..the combinations are endless. I have not found anyone who didn't love these.....I really go heavy on the toffee chips because they are so good with the caramel.....
Decadent Pretzels
2 cups walnuts
1 cup Reese's peanut butter chips
1 cup milk chocolate chips
1 cup white chocolate, chopped
1 1/2 to 2 bags of toffee chips
1 cup brown sugar, packed
1/2 cup light karo syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1 tsp. vanilla
25 pretzel rods
Combine the walnuts, and all the chips in a food processor until coarsely chopped. You will want nice chunks. Add this to a large bowl with the toffee chips. In a small heavy saucepan, combine the brown sugar, corn syrup, and the butter. Bring to a boil over medium heat, stirring constantly. Stir in condensed milk, and return to a boil. Reduce heat to medium-low, and continue cooking to soft ball (236 degrees), stirring constantly. Remove from heat and stir in vanilla. Cool slightly about 15 to 20 minutes. Dip each pretzel into caramel mixture, covering about two-thirds of the pretzel. Spoon or roll the chopped mixture onto the caramel, pressing lightly with a spoon. Let stand on foil until caramel is set. Store in an airtight container, between layers of wax paper in the refrigerator, up to 4 days, or you can freeze these up to 1 month.
The caramel on these is very forgiving, you don't have to work quickly, like some other candies, and I like to cover the pretzels heavily, and do likewise on the chopped mixture. These are so good, and the caramel stays chewy, and creamy, not the kind that will pull your teeth out. Hope you enjoy!! Also, you can vary the chips if you like different combinations or the nuts, thinking macadamias and the white chocolate would be delicious..the combinations are endless. I have not found anyone who didn't love these.....I really go heavy on the toffee chips because they are so good with the caramel.....
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