Irresistible Pretzels



  • 25 pretzel rods
  • 2 cups pecans
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup chocolate chips
  • 1 cup brown sugar, packed
  • 1/4 cup butter
  • 2 cups whipping cream
  • 1/2 teaspoon vanilla extract


  1. In a food processor, coarsely chop pecans and chips. Put into a large bowl and set aside.
  2. In a small saucepan combine brown sugar butter and whipping cream. Bring to a boil over medium heat, stirring constantly for about 15 minutes.
  3. Remove saucepan from heat and stir in vanilla. Cool until slightly thickened about 15-20 minutes.
  4. Dip each pretzel into caramel mixture covering about 1/3 of the pretzel. Let caramel drip off slightly.
  5. Spoon or roll the chopped nut/chip mixture onto the caramel pretzel. Let stand on wax paper or foil until caramel is set.