Mother Lode Pretzels Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 54
- 1/4 cup chopped walnuts toasted
- 1 package (14 ounces) caramels
- 1 tablespoon evaporated milk
- 1 package (10 ounces) pretzel rods
- 1-1/4 cups miniature semisweet chocolate chips
- 1 cup plus 2 tablespoons butterscotch chips
- 2/3 cup milk chocolate toffee bits
- Carbohydrate 0.11253866661691 g
- Cholesterol 0.17001249985628 mg
- Fat 0.363903833295867 g
- Fiber 0.0368333343664805 g
- Protein 0.170248624966251 g
- Saturated Fat 0.045158070810581 g
- Serving Size 1 1 serving (1g)
- Sodium 0.632258332808011 mg
- Sugar 0.0757053322504292 g
- Trans Fat 0.0323484291647388 g
- Calories 4 calories
Directions With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts. Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container. Yield: 4-1/2 dozen. Originally published as Mother Lode Pretzels in Taste of Home February/March 2008, p57 Nutritional Facts 1 pretzel equals 114 calories, 5 g fat (3 g saturated fat), 3 mg cholesterol, 104 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat. Print Add to Recipe Box Email a Friend
