Tasty Tuesday: White Chocolate Covered Caramel Toffee Pretzel Sticks

I have a great guest post for today’s Tasty Tuesday! Enjoy 😉

Here’s a recipe you won’t be able to resist if you’ve got a sweet tooth!

• 1 cup sugar
• 1/3 cup light corn syrup – $0.40/1 Karo or Kingsford’s Syrup or Corn Starch, exp. 4/8/12 (SS 12/04/11)
• 1 cup heavy whipping cream (divided in half)
• 1/4 cup butter
• 1/3 tsp. salt
• 1/2 teaspoon vanilla extract
• 1 bag pretzel rods
• 8 oz. White chocolate almond bark
• 1 cup English toffee bits

Bring the sugar, corn syrup, 1/2 cup heavy whipping cream (set aside 1/2 cup), butter and salt to a boil, stirring constantly. Once this is boiling, add in the remainder of the whipping cream, stirring constantly while still boiling the mixture.

Stir for approximately 10 minutes. You are making the caramel to dip the pretzels in. Test the mixture by putting a small drop in to a glass of cold water. Once you are able to feel a “drop/ball of caramel” the mixture is complete.

Add in the vanilla and stir.

Wait 2 minutes or so for the caramel to harden just a bit so it will stick to the pretzel rod. Dip the pretzel rods in to the caramel mixture half way and lay on foil.

Wait about an hour for the caramel to dry.

Heat the white chocolate almond bark in 30 second increments as not to burn or overheat. Once the almond bark is warmed up, remove the pretzel rod from the foil and dip the caramel covered pretzel rods in to the almond bark one by one.

Immediately sprinkle with english toffee bits. You may also choose to roll the pretzel rods in the toffee bits, but I sprinkle them on.

Lay the White Chocolate Covered Caramel Toffee Pretzel Sticks on wax paper to dry for 20 minutes or so and enjoy!

This recipe makes about 16 covered pretzel rods.

Kate Sorensen of CouponCravings has been a devoted frugal shopper and frugal cook for years. She enjoys making dinners and sweets that please her family while also remaining on a minimal budget.