2 TBS butter
4 cups pretzel sticks (I used squares)
2-1/2 cups pecan halves, toasted (I use cashews instead)
2-1/4 packed brown sugar
1 cup butter, cubed
1 cup light corn syrup
1 (14 oz) sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla extract
1 pkg. milk chocolate chips
1 TBS plus 1 tsp. shortening, divided
1/3 cup white baking chips
- Line a 9x13-in. pan with foil; grease foil with softened butter. Spread pretzels and nuts on bottom of prepared pan.
- In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium-high heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture.
- In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set.
- Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-size pieces. Yield: 6 dozen.