Chocolate Caramel Pretzel Rods

Chocolate Caramel Pretzel Rods 

1 bag of Snyders pretzel rods, 240 grams, has 24 rods about 7 3/4" long

40 caramels 

1 tsp water 

1 lb milk chocolate wafers 

1/4 lb assorted coloured wafers depending on season

OR

assorted sprinkles/candies to decorate 

Line baking sheet with parchment paper. Carefully cut pretzel rods in half if a smaller size is desired. 

Place caramels in measuring cup along with water. Heat in microwave in 30 second intervals stirring in between until caramel is melted and smooth. 

Carefully dip pretzel rod into caramel leaving 2 inches at the end for a handle. Gently tap off extra using a spatula to smooth if needed. Place on parchment paper. Repeat until all pretzel rods are coated with caramel. Caramel thickens quickly so warm in microwave every few rods completed for 20 seconds or so to keep caramel thin. If caramel puddles, use less caramel. 

Caramel will stick to parchment paper until totally set, once set it will easily release. Place in fridge until set. 

Place milk chocolate wafers in measuring cup, heat in microwave in 30 second intervals, stirring in between until chocolate is melted and smooth. Dip rods in melted chocolate and tap off excess. If coating in sprinkles add desired sprinkles and /or candies and place on parchment to set up. Repeat until all rods are coated.  Milk chocolate thickens quickly so warm in microwave every few rods for 20 seconds to keep the chocolate thin. Place in fridge until set. 

If drizzling different coloured chocolate instead of sprinkling with candies, melt coloured chocolate wafers in a sturdy ziploc bag in microwave in 20 second intervals smoothing out the chocolate to remove any lumps. 

Cut a very tiny hole in the corner of the ziploc bag and drizzle over pretzel rod side to side. 

Allow to set and serve