Lavaughn Buehl, Janesville, Wisconsin, sends a recipe she found that uses pretzels as the base of the cookie.
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Chocolate-Dipped Pretzel Rods Recipe
2 packages (14 ounces each) caramels
2 packages (10 ounces each) pretzel rods
3 cups chopped toasted almonds
1 pound white confectionery coating*
1 pound dark chocolate confectionery coating*
In top of double boiler or in microwave-safe bowl, melt caramels. Pour into ungreased 8-inch square pan or tall glass.
Leaving 1 inch on end to hold, roll or dip pretzels in caramel. Allow excess to drip off. Roll in almonds. Place on wax paper-lined baking sheets and allow to harden.
Melt white confectionery coating in double boiler or microwave-safe bowl.
Repeat dipping procedure with half the caramel-coated pretzels. Return to baking sheets to harden.
Repeat melting and dipping procedure with dark chocolate coating and remaining caramel-coated pretzels.
Store in airtight container, or wrap in plastic wrap and tie with colorful ribbon for gift-giving. Yields about 4 dozen coated pretzels.
Note: Confectionery coating is found in the baking section of most grocery stores, sometimes labeled “almond bark” or “candy coating,” and it is often sold in bulk packages of 1 to 1 1/2 pounds.
