2ouncescacao butter or coconut oil1/4 cup (optional)
12pretzel rods
2ounceswhite chocolate
3-4caramelsor very thick homemade caramel sauce
2-3Tablespoonschopped pecans
2-3Tablespoonscrushed peppermint
Instructions
Melt chocolate & cocoa butter or coconut oil in a double boiler or bowl set over simmering water. Stir carefully until just melted. Holding pretzel rod over bowl, spoon melted chocolate over pretzel while rotating until all but about 1-2 inches of the end is covered. Hold coated pretzel over bowl for a minute to firm slightly, then lay on parchment (chocolate will pool some). Repeat with remaining pretzels, then transfer to refrigerator.
Melt caramels with a little water, stirring often. This can be done on the stove or in short bursts in the microwave. When caramel is hot and soft enough to drizzle take the chocolate coated pretzels out the refrigerator. Using a spoon drizzle 4 of the pretzels with caramel and sprinkle with chopped pecans.
In a small ramekin, melt the white chocolate in the microwave, using short bursts and stirring after each burst. Do not overheat. When white chocolate is warm enough to drizzle, drizzle the remaining 4 chocolate coated pretzels with white chocolate. Sprinkle with crushed peppermint.
Set back in the refrigerator to firm up.
Notes
Note: If there are leftovers, you can spoon caramel and chocolate over nuts for nut clusters or pecan turtlesUsing the cacao butter or coconut oil will make the chocolate easier to work with but can be left out if you don't have it.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.