Triple-Dipped Pretzels

Categories: Post3
Yield: 48 servings

1 Bag Caramels -; (14 oz)
2 tb Milk
1 Bag Pretzel rods -; (10 oz)
20 oz White almond bark
1/4 c Semisweet chocolate chips

Unwrap caramels; put in a microwave-safe bowl. Add milk. Microwave on high
for about 3 minutes or until melted, stirring after each minute. Break
pretzels in half and dip the broken ends into the melted caramel, leaving
about an inch uncovered. Shake off excess caramel; let set on a greased
baking sheet. Melt almond bark as directed on package. Dip caramel-coated
pretzels into the melted coating, again leaving about an inch uncovered.
Let set a second time on the greased baking sheet. Microwave chocolate
chips on high until melted, stirring after each 30 seconds. Move pretzels
so they are touching on the baking sheet; drizzle chocolate over them. Let
set. Yields about 4 dozen.

Recipe Source: St. Louis Post-Dispatch - 12-07-1998

Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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