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The next recipe is from Taste of Home by Carrie Otepka

Mother Lode Pretzels

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk *
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips
2/3 cup chocolate toffee bits
1/4 cup chopped walnuts, toasted (I used dry roasted peanuts)

With a sharp knife, cut pretzel rods in
half-I found this did not work so broke
them with my hands), 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.( I also added some white
chocolate chips and milk chocolate chips
---mixed all together and coarsely ground)

Pour caramel mixture into a 2-cup glass
measuring cup. Dip the cut end of the
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 airtight
container.

*I used 2 tablespoons of milk or half
and half mixed with the caramels and melted
in the micro on high about 3 minutes---
stirring after each minute.

If you want to you can melt some
chocolate and drizzle over the pretzels.

Both of these are big hits wherever
I take them. You can really go crazy and
mix whatever chips or nuts you want.

P.S. The homemade caramel is much
softer and so much better--but it does
take a lot longer. Maybe adding a little
more milk to the packaged caramels
would make the mixture a little softer.
I'm getting ready to make some tomorrow
so will give that a try.

Source: from Taste of Home by Carrie Otepka

Barb in JAX

http://www.nancyskitchen.com