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5 from 1 vote

Caramel Chocolate Pretzel Rods


  • 1/2 cup light Corn syrup
  • 1/2 cup Sugar
  • 3 tbsp Butter
  • 1/2 cup Heavy Cream
  • 15 Pretzel Rods
  • 8 oz Melting Chocolate
  • Christmas Decorations


  • Line a cookie sheet with parchment paper. Set aside.
  • Place corn syrup in a medium pan and heat over medium heat.
  • When corn syrup is heated (starting to bubble) add sugar and stir until well mixed.
  • Let syrup cook without stirring until it turns a golden color.
  • Remove from heat add butter and stir until blended.
  • Slowly add cream while stirring constantly to blend.
  • Transfer caramel to tall cup for dipping.
  • Dip each pretzel rod in caramel and place on prepared tray.
  • Refrigerate for 30 minutes to allow caramel to set.
  • Heat chocolate in microwave for 30 seconds and stir. Repeat until melted and smooth.
  • Transfer to tall cup for dipping.
  • Dip each caramel coated pretzel in chocolate to coat and return to tray.
  • Sprinkle with decorations while still warm.
  • Refrigerate for 30 minutes to allow chocolate to set.