I created this recipe to put my own twist on a pretzel log dipped in caramel, chocolate and nuts—similar to a version from a popular candy store. These homemade treats are a delight any time of year.
—MICHILENE KLAVER GRAND RAPIDS, MI
PREP: 45 MIN. + COOLING • MAKES: 6 DOZEN
2 teaspoons butter, softened
4 cups pretzel sticks
2 1/2 cups pecan halves, toasted
2 1/4 cups packed brown sugar
1 cup butter, cubed
1 cup corn syrup
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract
1 package (11 1/2 ounces) milk chocolate chips
1 tablespoon plus 1 teaspoon shortening, divided
1/3 cup white baking chips
1. Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan.
2. In a large heavy saucepan, combine the brown sugar, cubed butter, corn syrup, milk and salt; cook and stir mixture over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
3. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
4. Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces.