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Prep 35min
Total55min
Servings40
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Ingredients
40
tree- and star-shaped pretzel twists
20
caramels, unwrapped, each cut in half horizontally into 2 thin squares
40
pecan halves
1/2
cup dark chocolate chips
1/2
cup white vanilla baking chips
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Steps
1
Heat oven to 250°F. On large cookie sheet, place pretzels in single layer. Place caramel piece on center of each pretzel. Bake 6 to 8 minutes or until caramels have softened. Remove from oven. Press pecan half into each caramel piece. Place close together on sheet of waxed paper.
2
In separate 1-quart resealable freezer plastic bags, place chocolate chips and vanilla chips; seal bags. Microwave each on High 35 to 50 seconds, squeezing chips in bag every 15 seconds, until chips are melted and smooth.
3
Cut small tip from bottom corner of each bag. Drizzle melted chocolate over pretzels. Carefully drizzle melted vanilla chips over chocolate. (If careful when drizzling, there is no need to let the chocolate set before drizzling the vanilla chips.) Refrigerate about 20 minutes or until chocolate is set.
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There are several brands of small pretzel twists. For the best success, choose the twists that are the most compact with the smallest openings.
When purchasing caramels, choose ones that give a little when they are pressed; they’re the freshest.
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