Recipe

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• 1 (14 oz) bag caramels
• 1 (10 oz) bag pretzel nuggets
• 12 oz semisweet chocolate, finely chopped
• 2 cups natural almonds, toasted and finely chopped (optional)

• 1 Unwrap the caramels, then using a rolling pin, roll out each one into a 1/8-inch thick oval.
• 2 Wrap a rolled-out caramel around each pretzel nugget, pinching the ends to seal.
• 3 In a double boiler over simmering water, melt half of the chocolate, stirring occasionally, until smooth.
• 4 Add the remaining chocolate, remove the top of the double boiler from the saucepan and stir until smooth.
• 5 Place the almonds, if using, in a shallow bowl.
• 6 Line a baking sheet with waxed paper.
• 7 Using a fork, dip a caramel covered pretzel nugget in the chocolate to coat, tapping off any excess chocolate.
• 8 Transfer the pretzel to the almonds and toss to coat; place on the prepared baking sheet.
• 9 Repeat with remaining pretzel nuggets, reheating chocolate as needed.
• 10 Let stand until set, about 3 hours.