Caramel & Chocolate Covered Pretzels
1 bag Kraft caramels, individually wrapped, about 50 count
(45 after you have snitched a few)
-or if you are ambitious-
your own homemade caramel, probably around two cups?
Around 45-50 mini pretzel twists or Snyder's pretzel squares
About a cup of melting chocolate
about half a bag of chocolate chips, unmelted
Down to business:
Line a cookie sheet with parchment paper, place pretzels about 1 inch apart on the pan. Top each pretzel with unwrapped caramel square. Bake 8-10 minutes at 300 degrees or until caramels are rounding and soft. OVERBAKING will cause caramel to harden! While still warm, using the flat of a butter knife, press down caramel to cover pretzel.
*If you are using homemade caramel, fill pretzel holes and coat surface.
To chocolate your caramel:
If using chocolate chips, drop 3-5 chips onto the warm caramel and pop back into the oven until they are soft. Using your trusty butter knife again, smush the melty chips and cover the top of the pretzel.
If using melted chocolate, drop a healthy dollop on top of the caramel.
Place one lovely little M&M on the top and allow the treats to cool.