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Chocolate-Covered Apricot-Pecan Pretzels

Salty pretzel rods dipped in a caramel, apricot and pecan mixture and covered with dark chocolate make a deliciously different treat during the holidays. I usually place them in a coffee mug and cover the present with colored plastic wrap to give as gifts. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 1-1/4 hr. + standing
  • Makes
    3-1/2 dozen


  • 1 package (6 ounces) dried apricots, finely chopped
  • 1-1/3 cups chopped pecans, divided
  • 2 packages (11 ounces each) Kraft caramel bits
  • 1/4 cup water
  • 42 pretzel rods
  • 3 cups dark chocolate chips
  • 1 tablespoon shortening


  • In a small bowl, combine apricots and 2/3 cup pecans: set aside.
  • In a large heavy saucepan over medium-low heat, melt caramel bits with water, stirring constantly. Spoon caramel over two-thirds of each pretzel, rotating rods to coat all sides; allow excess caramel to drip off.
  • Sprinkle caramel with apricot mixture. Place on a waxed paper-lined baking sheet and refrigerate for 30 minutes or until set.
  • In another heavy saucepan over low heat, melt chips with shortening, stirring constantly. Spoon chocolate over coated ends of pretzels; allow excess to drip off. Return to baking sheet and sprinkle with remaining pecans. Store in airtight containers.
Nutrition Facts
1 pretzel: 228 calories, 11g fat (5g saturated fat), 0 cholesterol, 165mg sodium, 33g carbohydrate (21g sugars, 1g fiber), 3g protein.
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