Chocolate-Covered Apricot-Pecan Pretzels

1. 1

   In a small bowl, combine apricots and 2/3 cup pecans: set aside.

2. 2

   In a large heavy saucepan over medium-low heat, melt caramel bits with water, stirring constantly. Spoon caramel over two-thirds of each pretzel, rotating rods to coat all sides; allow excess caramel to drip off.

3. 3

   Sprinkle caramel with apricot mixture. Place on a waxed paper-lined

4. 4

   and refrigerate for 30 minutes or until set.

5. 5

   In another heavy saucepan over low heat, melt chips with shortening, stirring constantly. Spoon chocolate over coated ends of pretzels; allow excess to drip off. Return to

6. 6

   and sprinkle with remaining pecans. Store in airtight containers.

* Per serving · 4 servings · Values may vary.

No additional tips available.