1. Line rimmed baking pan with parchment paper. Melt almond bark as label directs; stir in vegetable oil. In small microwave-safe bowl, heat caramel bits and 1½ teaspoons water in microwave oven 20 seconds or until mostly melted; stir until melted.
2. Working with 1 pretzel at a time, dip ¾ of the pretzel rod into almond bark (reheat almond bark as necessary if it begins to harden); place on prepared pan and immediately sprinkle with candy canes, sprinkles and/or chocolate candies, and/or drizzle with caramel. Refrigerate 30 minutes or until hardened. Makes about 28 pretzels.
- 200 Calorie
- 7 g Fat
- 4 g Saturated Fat
- 0 mg Cholesterol
- 312 mg Sodium
- 33 g Carbohydrates
- 0 g Fiber
- 13 g Sugar
- 13 g Added Sugars
- 3 g Protein
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Nutritional Information
- 200 Calorie
- 7 g Fat
- 4 g Saturated Fat
- 0 mg Cholesterol
- 312 mg Sodium
- 33 g Carbohydrates
- 0 g Fiber
- 13 g Sugar
- 13 g Added Sugars
- 3 g Protein
Directions
1. Line rimmed baking pan with parchment paper. Melt almond bark as label directs; stir in vegetable oil. In small microwave-safe bowl, heat caramel bits and 1½ teaspoons water in microwave oven 20 seconds or until mostly melted; stir until melted.
2. Working with 1 pretzel at a time, dip ¾ of the pretzel rod into almond bark (reheat almond bark as necessary if it begins to harden); place on prepared pan and immediately sprinkle with candy canes, sprinkles and/or chocolate candies, and/or drizzle with caramel. Refrigerate 30 minutes or until hardened. Makes about 28 pretzels.