Caramel-dipped Chocolate-covered Pretzels

Description
Contributed by Catsrecipes Y-Group
 * Makes 3 dozen chocolates, about 18 servings.

Ingredients

 * 1 tsp vegetable oil
 * 20 Kraft caramels
 * 2½ tsp water
 * 36 pretzel nuggets
 * 4 oz semisweet chocolate, finely chopped, divided

Directions

 * 1) Grease a cookie sheet with the vegetable oil.
 * 2) 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 1½ minutes.
 * 3) Dip the pretzel nuggets a few at a time in the caramel and remove with a fork to the greased cookie sheet.
 * 4) Refrigerate until caramel is firm.
 * 5) Melt 3 oz of the chocolate.
 * 6) Remove from heat.
 * 7) While the chocolate is still hot, mix the remaining 1 oz of chocolate into the melted chocolate in 2 additions stirring until each addition is completely melted before adding the next.
 * 8) Lift the caramels from the sheet and dip one at a time into the chocolate.
 * 9) Coat completely and lift with a small fork.
 * 10) Shake off excess chocolate by rapping the fork on the edge of the bowl lightly.
 * 11) Remove any drips from the bottom by running the fork across the edge of the bowl.
 * 12) Slide the candy onto a cookie sheet lined with parchment paper or wax paper.
 * 13) Allow to cool until solid.
 * 14) Let chocolate set at room temperature or in the refrigerator.