Chocolate covered pretzels and Girl Scout cookies. I’m pretty sure these are the world’s Achilles’ heel. I mean seriously, have you ever heard someone say, “no, I don’t really want a thin mint,” or “actually, I’m just not a chocolate-covered pretzel person?”
I’ll answer for you- you haven’t. Ever.
For that reason, and because I’m a chocolate addict, when I stumbled upon this recipe I knew I had to make it immediately. These long crispy pretzels are dipped in a layer of caramel, covered with a layer of milk chocolate, and sprinkled with toasted coconut. Aka they taste like Caramel Delight Girl Scout cookies! What more could you ever want?! Give these a try. Make them for the holidays, for your friends, for yourself….
You’re going to love them.
- 1 10oz. package Pretzel Rods
- 14 oz. package Caramel Candies (suck as Kraft Caramels), unwrapped
- 2 tablespoons Water
- 1 package semi-sweet chocolate chips
- 2 cups shredded coconut, toasted
- Line 2 large baking sheets with a layer of aluminum foil
- Preheat the oven to 350 degrees.
- Spread a thin layer of coconut on a baking sheet and toast for no more than 5 minutes. The coconut can burn quickly, so pay close attention to it.
- Place the caramels in a medium size, microwave safe bowl, with the 2 Tablespoons of water.
- Microwave the caramels until smooth and melted in thirty-second intervals, stir slightly in between each.
- Melt the chocolate chips as desired. Candy chocolate can be melted in the microwave at 30-second intervals. However, I often prefer to melt the chocolate chips with a tablespoon or two of milk in a small sauce pot over medium low heat, stirring constantly. Remove to chocolate from the heat once the chips are melted, but continue stirring frequently.
- Assemble the pretzels one at a time. Start by dunking the pretzel in the melted caramel, using a spoon to move the caramel up the sides until there is 1 inch- 1.5 inches of pretzel uncovered.
- Let excess caramel drip off, then immediately dunk the pretzel in the melted chocolate.
- Twist the pretzel some to allow excess chocolate to fall off.
- Sprinkle the pretzel rod with toasted coconut and place on the foil-lined baking sheet.
- Refrigerate the pretzels for 10 minutes to allow them to set.
- Yield: 20-25 Pretzel Rods.
- The original source for this recipe suggests putting the caramel and chocolate in tall glasses to dip them in instead of bowls. Use whatever you have! I found that a bowl and a spoon worked just as well for coating the pretzels.
- Source: Leslie Green from The Hungry Housewife
- If you like this recipe, try these delicious No-Bake Energy Bites or my favorite Double Chocolate Chip Brownie!