---------- Recipe via Meal-Master (tm) v8.05
  Categories: Chocolate, Candies, Kids
       Yield: 18 Servings
            IRWIN SOLOMON   (JJGF65A)
       1 ts Vegetable oil
      20    Kraft caramels
   2 1/2 ts Water
      36    Pretzel nuggets
       4 oz Semisweet chocolate,finely
       1    Chopped
       Grease a cookie sheet with the vegetable oil.Combine the caramels and
   the water in a saucepan and melt over low heat,stirring frequently,or in a
   covered dish in a microwave at full power,for 1 1/2 minutes.
       Dip the pretzel nuggets,a few at a time,in the caramel and remove with
   a fork to the greased cookie sheet.Refrigertate until caramel is firm.
       Melt the 3 ounces of the chocolate.Remove from heat.While the chocolate
   is still hot,mix the remaining 1 ounce of chocolate into the melted
   chocolate,in 2 additions,stirring until each addition is completely melted
   before adding the next.
       Lift the caramels from the sheet and dip,one at a time,into the
   chocolate.Coat completely and lift with a small fork.Shake off excess
   chocolate by rapping
     the fork on the edge of the bowl lightly.Remove any
     drips from the bottom by running the fork across the
     edge of the bowl.
       Slide the candy onto a cookie sheet lined with parchment paper or wax
   paper.Allow to cool until solid.Let chocolate set at room temperature or in
   the refrigerator.Makes 3 dozen chocolates,about 18 servings..