Main Ingredients:

See below ingredients

Cooking Preparation of the Recipe:

1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped
Grease a cookie sheet with the vegetable oil. 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 the 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. Makes 3
dozen chocolates,about 18 servings.

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