Dipped pretzel rods with chocolate, caramel-pecans and cranberries
Weight Watchers Pecan Crowns are the secret ingredient in this festive confection. Use other types of dried fruit in place of the cranberries if desired. These sweet-salty confections make wonderful, from-scratch hostess treats. Wrap some in plastic candy bags and tie with a pretty bow to fit the occasion. For holiday entertaining, this recipe is easily doubled or tripled. Prepare these the night before and keep the coated pretzel rods in the refrigerator until you are ready to serve.
Chocolate covered caramel-pecan candy
Fat free skim milk
¼ cup(s), or dried fruit of choice, chopped
- Fill bottom portion of a double boiler halfway with water and bring to a steady boil. Combine chocolate covered caramel-pecan candy and milk in top portion of double boiler and place over boiling water. Reduce heat to a simmer and gently stir candies until just melted. Remove from heat promptly and stir in cranberries.*
- Line a small tray with aluminum foil. Dip top 1/4 of each pretzel in chocolate mixture and place on prepared tray. Chill in refrigerator until coating becomes slightly hardened, about 10 minutes. Yields 1 pretzel per serving.
*If you do not have a double boiler, bring 4 cups of water to a steady boil in a small saucepan. Combine the chocolates and milk in a small heat-resistant bowl and wet it over the pan, being careful not to get any water in the chocolate mixture or it will seize.