| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 20 pretzel sticks |
Ingredients
- 8 ounces white chocolate chips
- 2 tablespoons coconut oil
- 1/2 cup mixed orange and chocolate sprinkles
- 1/2 cup mixed orange and chocolate sprinkles
- 1/2 cup toasted shredded coconut
- 1/2 cup crushed peanuts
- 10 rounds of caramel from a 6.5-ounce package of caramel apple wraps
- Nonstick cooking spray
- 20 long thick pretzel rods (about 7 1/2 inches long)
Instructions
- Preheat the oven to 200 degrees F. Melt the chocolate chips with the coconut oil in a small double boiler or in the microwave. Put the sprinkles, coconut and peanuts on 3 plates or a baking sheet.
- Remove the paper from the caramel rounds and use the paper or parchment paper to line a baking sheet. Spray the paper lightly with cooking spray. Use sharp kitchen scissors to cut each caramel round in half.
- Holding the caramel lengthwise, wrap the top half of each pretzel stick, pressing the seam to secure. Place the wrapped pretzel sticks seam-side down on the prepared baking sheet and place in the oven to slightly melt the caramel and allow it to adhere to the pretzels, about 5 minutes.
- Working quickly, press the pretzels into the toppings of your choice, turning to make sure all sides are coated. Drizzle with the white chocolate mixture. Let cool completely.
- Arrange the pretzels sticks in glasses for serving.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 173 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 86 mg |
Reviews
Thank you
Made exactly as was stated in recipe – even keeping in mind, the tips from hsprimeaux — caramel covered pretzels “stuck” to the “sprayed” parchment paper. I didn’t want to put any toppings other than chocolate, so they didn’t turn out as expected – HAD A FLAT BACK SIDE
Yay! These were so easy! I used to melt caramel to dip my pretzels, which was messy, expensive, and wasteful (because you could never use all the caramel). Using the caramel sheets? Genius! After my first batch, I tweaked the recipe a little bit, thus the four stars instead of five. First, I refrigerated the caramel sheets for about 10 minutes. I removed them from the paper before cutting them, otherwise, the paper stuck to the caramel when I cut it. Then I wrapped the pretzels and put them in the oven for five minutes, as directed. But then, I let them cool completely then drizzled them with melted white chocolate and stuck the toppings (Christmas colored sprinkles) to the white chocolate. They are gorgeous and delicious! Thanks for he great idea!