Caramel-wrapped pretzel rods are a delicious treat made by wrapping pretzel rods with a piece of caramel. The pretzel rods are typically dipped in melted chocolate after wrapping the caramel around them. They're a popular snack or dessert item enjoyed by many for their combination of sweet and salty flavors.
The caramel I use for these is Bequet Confections. It is an incredible soft, deeply flavored, perfectly salted, caramel made with high quality ingredients. Use code 'Hannahgray25off" for a discount (hint - it works on sale items!!)
Huge caramel fan? Me too. Check out these caramel marshmallows or small batch caramels.
Caramel wrapped chocolate pretzel rods - what you'll need
- Pretzel Rods
- Bequet Caramels (Kraft squares will not work for these because they do not strech and pull, they break apart)
- Chocolate or candy coating
See recipe card for quantities.
How to make caramel wrapped pretzel rods
- Unwrap caramel. Stretch each piece to around six inches in length.
- Starting at the top of the pretzel rod, press one end of the caramel onto the pretzel. Twist the pretzel so the caramel twists around it, leaving a little bit of space between each turn of caramel. Press end of caramel into the pretzel rod so it stays.
- Melt chocolate or candy coating. Temper chocolate if using real chocolate. Dip each pretzel rod into chocolate, holding the pretzel rod above the chocolate for 10-15 seconds so excess chocolate falls off.
- Place on parchment paper. Do not refrigerate to set up - it will set up at room temperature.
- Once set up, store in an airtight container.
Hint: Ghirardelli milk chocolate melting wafters work really well for this!
Storage
To maintain the freshness and quality of caramel-wrapped chocolate-dipped pretzel rods, it's important to store them properly:
- Room Temperature: If you plan to consume them within a few days, storing them at room temperature in an airtight container or resealable plastic bag should suffice. Make sure to place parchment paper or wax paper between layers to prevent sticking.
- Refrigeration: If you live in a warmer climate or want to extend their shelf life, you can store them in the refrigerator. Again, place them in an airtight container or bag to prevent absorption of odors and to maintain freshness. Let them sit at room temperature for a few minutes before serving to allow the caramel and chocolate to soften slightly.
- Freezing: If you want to store them for an extended period, freezing is an option. Wrap each pretzel rod individually in plastic wrap or foil to prevent freezer burn. Then, place them in a freezer-safe container or bag. Thaw them in the refrigerator or at room temperature before serving.
Regardless of the storage method, keep them away from direct sunlight and heat sources to prevent melting. Properly stored, caramel-wrapped chocolate-dipped pretzel rods can last for several weeks.
Related
Looking for other recipes like this? Try these:
Recipe
Caramel Wrapped Pretzel Rods
Ingredients
- 9 caramels Bequet classic or celtic sea salt
- 9 pretzels pretzel rods
- 1 pound chocolate (not chips. real chocolate OR candy melting wafers) You will not need all of this for the pretzels, but it is easier to dip items with MORE chocolate then is needed instead of less. After using, spread extra on parchment paper and let it harden. Break it up and store it in an airtight container for next time!
Instructions
- Unwrap caramel.
- Stretch each piece to around six inches in length.Starting at the top of the pretzel rod, press one end of the caramel onto the pretzel. Twist the pretzel so the caramel twists around it, leaving a little bit of space between each turn of caramel.
- Press end of caramel into the pretzel rod so it stays.
- Melt chocolate or candy coating.
- Temper chocolate if using real chocolate. Dip each pretzel rod into chocolate, holding the pretzel rod above the chocolate for 10-15 seconds so excess chocolate falls off.Place on parchment paper.
- Do not refrigerate to set up - it will set up at room temperature.Once set up, store in an airtight container.
Did you make this recipe? Let me know!