Chocolate and caramel covered pretzels.

We had these at Disneyland and they were to die for. So my mom came up with some just as good.

Caramels

1 3/4 cups light Karo syrup

1 tsp. vanilla

3/4 cup butter

2 cups heavy cream

2 cups sugar

Put sugar, syurp, butter and 1 cup cream in a heavy saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Cook slowly to soft ball stage, stirring constantly. Add 1/2 cup cream and cook again until soft ball stage. Add remaining cream and cook to firm ball stage. Add vanilla. Pour into a greased cookie sheet. Let cool.

Cut strips of caramel and twist around long pretzel sticks. Roll them in pecans or your favorite nut. Put them in the fridge or freezer for 30 minutes. Dip in chocolate almond bark. Don't use semi sweet choc. chips. It was too thick. The almond bark worked the best. I found it at Alberstons and it tasted the best. To garnish, drizzle white chocolate over the top.