Caramel and Coconut Chocolate Covered Pretzels
Author: Leslie Green - The Hungry Housewife
Prep time: 20 mins
Total time: 20 mins
Caramel and Coconut Chocolate Covered Pretzels
  • 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
  1. Line 1 or two baking sheets with non-stick foil.
  2. Assemble one pretzel at a time.
  3. Place the caramels and water into a microwave safe bowl.
  4. Microwave in 30 second intervals until melted and smooth.
  5. Pour melted chocolate into a tall glass such as a pint glass.
  6. Spread a thinish layer of caramel over the pretzel, leaving about 1½" of bear pretzel at the bottom(the part you hold).
  7. Dip pretzel in chocolate and remove the excess by twisting the pretzel rod against the side of the glass and removing at the same time (see my video).
  8. Sprinkle with toasted coconut.
  9. Place on baking sheet and when finished with all the pretzels, place in refrigerator for 10 minutes to set.
Makes about 20-25 Pretzel Rods. To toast coconut, spread the coconut onto a cookie sheet. Toast at 350 for about 5 minutes until golden. Stir often and keep an eye on it, it will burn quickly. To melt chocolate, place the chocolate chips into a microwaveable bowl, cook for 1 minute. Stir. Cook again for 30 seconds. Stir. Continue cooking for 15 second increments, stirring in-between each interval until completely melted.
Recipe by The Hungry Housewife at