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Recipe by: mouneime
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See below ingredients and instructions of the recipe
1 pk Caramel candy -- 14 oz Oz
1 tb Water German sweet chocolate
1 pk Pretzels -- rods 10 oz 2 ts Shortening
8 oz Semisweet chocolate -- o8 1 c Pecans -- finely chopped
In a double boiler, melt caramels in water. Dip half of each pretzel
into the hot caramel. Place on a greased sheet of foil to cool. In a
saucepan, melt chocolate and shortening over low heat. Dip
caramel-coated end of pretzels into the chocolate; sprinkle with
nuts. Return to foil. Yield: about 2 1/2 dozen.
Recipe By : Country Woman
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

English celebrity chef also known as The Naked Chef. BBC food television shows.

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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