Ingredients:

1 1/2 cups Rold Gold^® Tiny Twist Pretzels
1 can (14 oz or 300 mL) sweetened condensed milk
2 cups semisweet chocolate chips
1/4 cup unsalted butter, cubed
1 tsp vanilla extract
2 oz soft caramels (about 8), unwrapped
2 tbsp heavy or whipping (35%) cream
16 whole Rold Gold^® Tiny Twist Pretzels, for garnishing
 

How to make it:

1. Line 8-inch square baking dish with parchment paper, with parchment paper overhanging edges.
2. Lightly crush 1 1/2 cups Rold Gold^® Tiny Twist Pretzels. 
3. In medium saucepan set over medium-low heat, add sweetened condensed milk, chocolate chips and butter. Cook, stirring often, for 8 to 10 minutes or until smooth and melted. Stir in vanilla and crushed pretzels. 
4. Scrape melted chocolate mixture into baking dish; smooth top. 
5. In small microwave-safe bowl, stir together caramels and cream until coated. Microwave on HIGH, stirring every 30 seconds, for 1 to 2 minutes or until smooth and runny. Drizzle caramel over fudge. 
6. Refrigerate for 2 to 4 hours or until set and cooled completely. Cut into 16 squares.
7. Using butter knife, slightly score center of each fudge square and insert a whole Rold Gold^® Tiny Twist Pretzel.

Tips: 
To prepare white chocolate and pretzel caramel fudge, substitute semisweet chocolate chips with white chocolate chips. Or for a less sweet fudge, use dark chocolate chips or chopped unsweetened baker’s chocolate.

Store in an airtight container at room temperature or in the refrigerator for up to 1 week.