I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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Sweet & Salty Confections
Every holiday I like to try at least one new recipe. Some are repeaters, some not. After getting old December Taste of Home magazines out and looking them over, I picked this one to try. It proved itself as worthy to stay. Every time I take it someplace, I am asked for the recipe. It isn’t difficult to make, but it is time consuming.
When I make these, I do everything in one evening except dip them in the chocolate. I let them set up and chill and then the next day I do the dipping.
I hope you enjoy these confections as much as we do! They were a hit at a cookie/candy walk too!
Peanut Butter, Caramel, Pretzel Bites:
1-14 oz bag caramels
3 Tbsp butter
2 Tbsp water
miniature pretzels, I used the waffle shape, little squares
1 jar (18 oz) chunky peanut butter (Jiff or Peter Pan)
1 1/2 pkg milk chocolate candy coating
Spread one side of pretzel with 1 tsp peanut butter. Melt caramels, butter and water in microwave for one minute, stirring if needed; microwave another minute. Top peanut butter with 1/2 tsp caramel mix; place on wax paper lined cookie sheets. Chill until set.
Melt candy coating in a crock pot on low with cover off (takes about an hour). Using fork, dip each pretzel into coating until completely covered; shake off excess. Place on wax paper. Let stand until set. Store in an airtight container in a cool, dry place. Makes about 8 doz. Happy New Year!!