Combine the caramels and the water in a saucepan and melt over low heat stirring frequently or in a covered dish in a microwave at full power for 1 1/2 minutes.
Dip the pretzel nuggets a few at a time in the caramel and remove with a fork to the greased cookie sheet. Refrigerate until caramel is firm.
Melt 3 ounces of the chocolate. Remove from heat. While the chocolate is still hot, mix the remaining 1 ounce of chocolate into the melted chocolate in 2 additions, stirring until each addition is completely melted before adding the next.
Lift the caramels from the sheet and dip one at a time into the chocolate. Coat completely and lift with a small fork. Shake off excess chocolate by rapping the fork on the edge of the bowl lightly. Remove any drips from the bottom by running the fork across the edge of the bowl.
Slide the candy onto a cookie sheet lined with parchment paper or wax paper. Allow to cool until solid. Let chocolate set at room temperature or in the refrigerator.
42 calories, 2 grams fat, 7 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
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I wasn't sure why you had to melt some of the chocolate first, then add the rest. I just did it all in the microwave, stirring every 30 seconds. It's quite easy that way. I also used pretzel twists instead of the nuggets and only dipped them 3/4ths with both the caramel and chocolate. These are really good with the salty-sweet combination.
Jun 26, 2011
we tried these for a possible invented snack for my son's 4-H project. They were awesome!