Chocolate Peanut Butter Caramel Pretzels

These are my absolute favorite "candy" to eat at the holidays. These delicious treats combine sweet and salty and feature all (well, most) of my favorite flavors: chocolate, peanut butter, caramel! (The only favorite thing it's missing is Swedish fish/gummy bears!)

These are a little putzy, but they're easy, and well worth the effort. Get a large baking sheet out and line it with waxed paper. Then put your pretzels in a bowl, and have your peanut butter handy!



Top each pretzel with about a teaspoon of peanut butter



and line them up on the baking sheet.



In a microwave-safe bowl, combine the caramels, butter and water



and cook on medium power until melted, stirring frequently. (You can also do this on the stovetop if you prefer.) Stir until very smooth.



Now top each pretzel with about a half teaspoon of caramel.



Return to the tray and then refrigerate the pretzels until set, at least several hours. (It's ok to taste one if you want!)

When they're set up, melt the candy coating in a glass bowl on half power in the microwave, stirring often so it doesn't scorch. Using a fork, dip the pretzel in the melted chocolate



and then turn over to coat the "top" side. Lift the pretzel out with the fork and



return to the tray



and refrigerate until set, at least several hours. Try your hardest to wait to sample these until they're set, or your fingers will be a mess! These make a lot, but they'll be gone before you know it. I better go buy more pretzels...

Find more goodies at Cooking Thursday, Foodie Friday, Food on Fridays , Friday Food and Mouthwatering Mondays, Ingredient Spotlight.

Chocolate Peanut Butter Caramel Pretzels

1 - 14 oz. package caramels
1/4 cup butter, cubed
2 Tbsp. water
5-6 cups miniature pretzels
1- 18 oz. jar crunchy peanut butter
1 1/2 - 2 pounds milk chocolate candy coating

Line a large baking sheet with waxed paper. Spread one side of each pretzel with 1 tsp. peanut butter. In a microwave-safe bowl, melt caramels with butter and water on medium power; stir until smooth. Top pretzels with 1/2 tsp. caramel mixture; return to baking sheets. Refrigerate until set.

In another microwave-safe bowl, melt candy coating on medium power, stirring often. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Return to wax paper-lined sheets and refrigerate until set. Store in an airtight container in a cool, dry place. Makes 8 1/2 dozen.