Caramel Chocolate Pretzel Recipe

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1 bag Kraft Caramels 11 oz, about 35 caramels
1 bag Snaps Pretzels 16 oz (square shape)
16 oz White Almond bark
12 oz Dark Chocolate Chips
Coarse salt

Line a cookie sheet with parchment paper. Layout 70 square pretzels.
Open and unwrap all the caramels in the bag. Cut them in half lengthwise.
Place one caramel half on top of each pretzel.
Place in a 250 degree (F) oven for 8 minutes until caramel is soft.
Press another pretzel on top of each piece of caramel, gently pressing down to sandwich the caramel in between the pretzels.
Melt the almond bark and chocolate together in a microwave-safe bowl.
Microwave for 30 seconds at a time, stirring thoroughly in between each time, until chocolate is melted.
Pick up each pretzel by a corner and dip it into the chocolate, leaving just the corner uncovered.
Place pretzels back down on the parchment paper to cool.
Sprinkle with coarse salt or sprinkles if desired.
Allow to set up until hard. You can place a tray in the fridge to set up. Store covered.

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