Ingredients
1 package (10 ounces) pretzel rods1 package (14 ounces) caramels1 tablespoon evaporated milk1-1/4 cups miniature semisweet chocolate chips1 cup plus 2 tablespoons butterscotch chips2/3 cup milk chocolate toffee bits1/4 cup chopped walnuts, toasted
Preparation
With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.
