Caramel Pretzel Rods

If you are a sweet and salty lover, these pretzel rods will blow your mind! They are so fun to make for Independence day with their fun red, white and blue colors! They’re super easy to bring to a BBQ or have a tasty snack to bring with you to the fireworks on the 4th of July. You can also switch the blue sprinkles to green and change it up for a fun, festive Christmas treat to bring to your neighbors and friends.

This post may contain Amazon or other affiliate links, meaning that if you choose to click through and make a purchase, I will receive a small commission for sharing at no cost to you.

FREEBIE !!! Click Below For 3 Weeks Of Dinner Ideas, Recipes, Manners Fun, And Conversations Starters

Caramel Pretzel Rods

Ingredients:

1/2 cup butter

1 cup light corn syrup

2 1/4 cup brown sugar

1 can sweetened condensed milk

1 tsp. vanilla

1 bag pretzel rods

1 pkg almond bark (white)

sprinkles (optional)

directions:

Combine the first three ingredients in a large saucepan. When the butter is melted, add the condensed milk. Stirring constantly, cook to 230 degrees (soft ball stage). Take off heat, and stir in vanilla. Let it cool for a few minutes before dipping—super hot caramel is more likely to slide off.

You can also unwrap and melt already made caramels from the store, but my kids love making the caramel from scratch. It's rich and buttery, and makes the house smell amazing.

Once your caramel is ready, you need to prep a baking sheet with a layer of parchment paper. Next dip your pretzel rods half way into the caramel. Place the pretzel rods half way into the caramel and twirl and let the excess caramel slip off. Place on parchment paper. Let cool. You can even stick them in the fridge to speed this up.

Once caramel is set, heat up almond bark (per instructions on the package). Stir it up and drizzle it onto the caramel coated pretzel rods. If adding sprinkles, shake them on now while the almond bark is wet so the sprinkles will stick. Let almond bark cool and you’re done! You can stick them back in the fridge to set the almond bark faster, if you’d like.

Click here for a print friendly version!