I've hit the Mother Lode.

I've mentioned before that I am not a baker but I sure can make a mean chocolate covered pretzel stick.

Today I decided to try something a little different than just your average run of the mill pretzel stick.

I made these beauties from a recipe in Taste of Home Magazine.

They are called Mother Load Pretzels and they sure lived up to their name.

Aren't they gorgeous?

Here's the recipe in case you are interested in trying them out for yourself:

Mother Lode Pretzels

1 package (10 oz.) pretzel rods
1 package (14 oz.) caramels
1 TBS evaporated milk
Bag of minature chocolate chips
Bag of Butterscotch chips
Bag of toffee bits
1/4 c. chopped walnuts, toasted (I omitted these since my son is alergic to nuts.)


With a sharp knife, cut pretzel rods in half; set aside.
Melt caramels and milk in microwave for 3 minutes.
In a shallow bowl combine chips, toffee bits and nuts.
Pour caramel mixture into 2-cup glass measuring cup.
Dip the cut end of each pretzel piece 2/3 of the way into the caramel mixture.
Allow excess caramel to drip off*, then roll pretzel into the chip mixture.
Place on waxed paper until set.
Store in an air tight container.

Next time I make these (and there will definitely be a next time) I think I will make two batches. One batch following the recipe exactly and a second batch using white chocolate chips instead of the butterscotch chips and using Andees Mints bits instead of the toffee bits. My son has also requested that I make them using the minature M&M's. So, I guess I may be making three batches next time!

Enjoy!

*Public Service Announement - Make sure you don't get too much caramel on each pretzel or when it hardens, you won't be able to chew them. Trust me on this one!