Ingredients
1 package (14 ounces) caramels1/4 cup butter, cubed2 tablespoons water5 cups miniature pretzels1 jar (18 ounces) chunky peanut butter26 ounces milk chocolate candy coating, melted
Preparation
In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool, dry place.
