---------- Recipe via Meal-Master (tm) v8.05

     Title: CARAMEL DIPPED CHOCOLATE COVERED PRETZEL
Categories: Chocolate, Candies, Kids
     Yield: 18 Servings

          IRWIN SOLOMON   (JJGF65A)

------------------------------PHILLY.INQUIRER------------------------------
     1 ts Vegetable oil
    20    Kraft caramels
 2 1/2 ts Water
    36    Pretzel nuggets
     4 oz Semisweet chocolate,finely
     1    Chopped

     Grease a cookie sheet with the vegetable oil.Combine the caramels and
 the water in a saucepan and melt over low heat,stirring frequently,or in a
 covered dish in a microwave at full power,for 1 1/2 minutes.
     Dip the pretzel nuggets,a few at a time,in the caramel and remove with
 a fork to the greased cookie sheet.Refrigertate until caramel is firm.
     Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate
 is still hot,mix the remaining 1 ounce of chocolate into the melted
 chocolate,in 2 additions,stirring until each addition is completely melted
 before adding the next.
     Lift the caramels from the sheet and dip,one at a time,into the
 chocolate.Coat completely and lift with a small fork.Shake off excess
 chocolate by rapping
   the fork on the edge of the bowl lightly.Remove any
   drips from the bottom by running the fork across the
   edge of the bowl.
     Slide the candy onto a cookie sheet lined with parchment paper or wax
 paper.Allow to cool until solid.Let chocolate set at room temperature or in
 the refrigerator.Makes 3 dozen chocolates,about 18 servings..

-----