Chocolate Caramel Pretzels

        It's a match made in Heaven - or at least "Sweets" Heaven - chocolate, salted caramel and crunch!  But then like me, you've probably realized this for some time.  I suspect I may have teethed on something like this recipe, my mother being one that made life sweet in every way she could.  Did you know there was a period in the 80's  when salt was "the Devil" and all salt was removed from recipes even in the major cookbooks; Betty Crocker, Homes and Gardens, became "under-seasoned"  Our intrinsic natures complained and I was one of the loudest grumblers, but I just ignored what the recipes said and added salt, realizing that  it is the "savor of life".  Salt must be included to enhance the flavors and the subtleties of ingredients and creates the contrast that makes sweet less assertive.  Not to say that I have anything against sugar, though I know to some sugar has become "the Devil".  But not in my Heaven.  I like to think I follow the adage of "all things in moderation" (sometimes my appetite doesn't think as I do).  
        So, to "moderate" your Valentine's treats, you may want to try to the delightfully satisfying heart-shaped treat below.  Fun and easy for children to help create as they sample the ingredients.  These can be made with soft caramels, harder caramels and topped with milk chocolate or dark, then topped with anything with which you would like: chopped nuts, sprinkles, colored sugar, turbinado sugar, toffee bits, granola, etc.  (I choose crumbled almond praline as I had some on hand.)

Chocolate Caramel Pretzels

1 bag of large (3" size) twisted unbroken pretzels -
          (24 pretzels)
1 bag soft caramel candies (Werthers) or Kraft
           caramels  (48 pieces)
1 - 2 bags milk chocolate (kisses, Dove) or dark
           chocolate (48 pieces)

       (If you want to make to go the homemade route,
        make you own caramel!  Follow my recipe -
        search caramel sauce on this site) and follow
        the easy directions but cook the caramel 
        mixture to 250 - 255 degrees on a candy 
        thermometer. Drizzle while still warm into the
        holes of the  pretzels until filled.)

Instructions:
      Preheat oven to 250 degrees.  Place a piece of parchment paper over the bottom of a cookie sheet.  Place whole pretzels on the sheet, spaced at least an inch apart.  
     Unwrap caramel candies, and set 2 pieces on top of each pretzel.   Place in preheated oven and allow to melt for 8 - 10 minutes.,   Remove from the oven and with the back of a spoon, rinsed in hot water, spread the caramel as evenly as possible into the holes and over the top of the pretzel, leaving the outside border.  
      Place 2 unwrapped chocolate pieces on the top of each pretzel and return to the oven for 6 - 8 minutes.  Remove and spread the chocolate to cover the caramel, swirling it into a heart shape on top of the pretzel.  
      While chocolate is still warm, sprinkle on toppings such as chocolate jimmies, Heathbar crumbles, finely chopped nuts, colored sprinkles, mashed hard candies, etc.
     Let pretzels cool about an hour before serving.  Keep at room temperature so chocolate doesn't bloom.

Makes 24.

 Place 2 caramels on the top of each pretzel.

 Place 2 chocolate pieces on top of melted caramel.

Spread melted chocolate to feature heart shape of pretzel.

PERSNICKETY  NOTES:

***Time to melt the caramel will depend on the type of caramel used.  Check every few minutes to determine when the caramel is spreadable.  You don't

want to leave them so long that the caramel cooks and becomes hard and brittle.