Caramel Pretzels

Sorry, this is shameless junk food.

It really can't be labeled otherwise.

You can't really refer to it as a dessert, not a cookie... it could be a "snack"...

Many kids don't like nuts (or are allergic), so it's probably more of an adult thing than for kids- but it can easily be tailored for whoever your intended audience might happen to be. It's all good.

Then again, you wouldn't really call this a very "adult" thing to eat.

It's probably a fun project for short people (5' and under) to help with.

Go ahead and take an "everything but the kitchen sink" approach on this one.

Toffee, nuts, chocolate chips, M&Ms, dried fruit, cookie crumbs...

The recipe is written for chocolate chips, peanut butter chips, and nuts, but you can do whatever you want. I usually do... whatever I happen to find when I go through the odds and ends where the chocolate chips are kept. I don't really like peanut butter chips though- peanut butter is more than fine with me, but the chips... not so much. Just so you know.

The important thing is to have about 4 cups of "stuff" to roll the caramel-coated pretzels in.

Caramel Pretzels

Makes 25

2 c nuts

1 c peanut butter chips

1 c chocolate chips

1 c packed brown sugar

1/2 c light corn syrup

1/4 c butter

2/3 c sweetened condensed milk

1/2 t vanilla

25 pretzel rods

Combine nuts and chips in a food processor and process until the mixture is coarsely chopped (alternatively, you could use a knife). Transfer to a large shallow bowl or a pan and set aside.

In a small, heavy saucepan combine brown sugar, corn syrup and butter. Bring to a boil over medium heat, stirring constantly. Stir in sweetened condensed milk and return to boil over medium heat, stirring constantly. Reduce heat to medium-low and clip a candy thermometer to the side of the pan. Continue cooking, stirring constantly, until the mixture reaches the "soft ball" stage (236 degrees F). Maintain a steady boil the whole time! Remove the saucepan from the heat and stir in vanilla. Cool the caramel 15-20 minutes, or until it thickens slightly.

Dip each pretzel into the caramel, covering about two-thirds of it. Let the caramel drip off slightly. Roll the pretzels in the nuts and chocolate chips, pressing slightly to make sure they adhere to the caramel. Place the pretzels on waxed paper, foil, or parchment paper until the caramel is set.

Store in an airtight container between layers of waxed paper in the refrigerator up to 4 days.