Caramel Pretzel Bites

From Everyday with Rachael Ray Holiday 2008

• Ready In: 3 hrs 10 mins
• Yields: 50 candies

Ingredients

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

Directions

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.