Ingredients
Preparation
Add the caramels and evaporated milk to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for another 15 seconds.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel ⅔ of the way into the caramel sauce, then scrape off the excess amount and let cool on a parchment paper-lined baking sheet while dipping all the pretzel rods.
Add the chocolate chips to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 another seconds.
Stir until smooth, then pour into a tall, thin cup.
Dip the caramel pretzels into the melted chocolate then place them back onto the baking sheet and sprinkle salt on (if desired). Be sure to add salt with each pretzel.
Cool in a refrigerator for about 15 minutes until hardened.
