Cookies and Cream Chocolate Covered Pretzel Rods
These Cookies and Cream Chocolate Covered Pretzel Rods are so much fun for the Holidays! Play around with different colored sprinkles to use for Holidays all year round!
- 11 ounce bag Kraft Caramel Bits or regular caramels unwrapped
- 8-10 Pretzel Rods
- 12 Oreo Cookies crushed
- 10 ounce bag Ghirardelli White Vanilla Flavored Melting Wafers
- 8-10 Sugar Eyeballs
Heat caramels in microwave or stovetop, following package directions. When melted, let cool for 5-10 minutes, stirring often. You want caramel to thicken a bit before dipping pretzel rods. This will help more caramel to stay on rod. When caramel is thickened, carefully spoon caramel over 3/4 of the pretzel rod, keeping as much caramel on the pretzel as possible. Press crushed Oreo Cookies into the warm caramel over the pretzel rod. I like to place the cookies into my hand and press the pretzel rod in my hand with cookies to easily apply cookies to all areas of pretzel rod.
Let caramel and cookies set up for at least 15 minutes on a large piece of parchment paper that's been lightly sprayed with cooking spray.
Melt vanilla melting wafers in microwave according to package directions then spoon/drizzle chocolate over caramel and cookies pretzel rods. Set back onto parchment to set up. Place candy eyeball on top of each pretzel rod while chocolate is still soft. Serve room temperature.
Calories: 319kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 207mg | Potassium: 122mg | Fiber: 1g | Sugar: 43g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg