- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 20 pretzel sticks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 173
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 86 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 20 pretzel sticks
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 173
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 2 g
- Cholesterol
- 2 mg
- Sodium
- 86 mg
Ingredients
Directions
- Preheat the oven to 200 degrees F. Melt the chocolate chips with the coconut oil in a small double boiler or in the microwave. Put the sprinkles, coconut and peanuts on 3 plates or a baking sheet.
- Remove the paper from the caramel rounds and use the paper or parchment paper to line a baking sheet. Spray the paper lightly with cooking spray. Use sharp kitchen scissors to cut each caramel round in half.
- Holding the caramel lengthwise, wrap the top half of each pretzel stick, pressing the seam to secure. Place the wrapped pretzel sticks seam-side down on the prepared baking sheet and place in the oven to slightly melt the caramel and allow it to adhere to the pretzels, about 5 minutes.
- Working quickly, press the pretzels into the toppings of your choice, turning to make sure all sides are coated. Drizzle with the white chocolate mixture. Let cool completely.
- Arrange the pretzels sticks in glasses for serving.
