Chocolate and Caramel Dipped Pretzel Rods

pretzel rods

In my not-so-humble opinion, the best party favor is an edible one. Recently, I was delighted at a friend’s baby shower when our delectable take-aways were these long, crunchy pretzel rods that looked as if they took a swim in a fine pool of chocolate. Once I bit into the sweet treat, I was in for an absolutely pleasant surprise, as concealed beneath the sheet of chocolate was the silkiest, stick-to-your-teeth coating of caramel. Although these dipped rods are reminiscent of a classic Twix candy bar, the specks of salt that decorate the pretzel elevate the whole flavor profile, making them nothing short of gourmet.

I quickly dreamed up ways to decorate these in my own style, and after a  jaunt to my local specialty food store, I found “Judaica” sprinkles. While these chocolate-caramel sticks made for great baby shower favors, they can also impress guests at your next adults-only event, and can be decorated with countless possibilities. Easily wrapped in cellophane bags or an air-tight container, these can be stored for up to one week.

Chocolate and Caramel Dipped Pretzel Rods
Recipe type: Dessert
Cuisine: American
Serves: 16
Impress your dinner guests with these decorative gooey, salty, and sweet treats
  • 1 bag long pretzel rods
  • 1 bag soft caramel candies
  • 1 bag good quality chocolate chunks
  • 2 tbs water
  • sprinkles to decorate (optional)
  1. Place unwrapped caramels and water in a large microwave-safe bowl, and microwave for 1 minute at a time, until melted. Mix well between each interval.
  2. Once caramel is melted, dip pretzel rods in the caramel until the caramel reaches the midpoint of the rod. Use a spoon to remove excess caramel from rod. Place rod on a baking sheet lined with parchment paper, and let the caramel set.
  3. Melt chocolate in a double boiler. Once the chocolate is sufficiently melted, dip the caramel-coated rods in the chocolate, and let the excess drip off. Lay on parchment-lined baking sheet to set, and add sprinkles if wanted. You can put them in the refrigerator to speed up the setting process.
  4. Store in an airtight container for one week.


Welcome to The Cuban Reuben

Years ago, I gifted my mom an empty recipe binder, and challenged her to fill it up with our favorite family recipes, only to be returned when I got married one day. I had all but forgotten about it when at my bridal shower, my friends had front-row seats to the waterworks show that followed me opening the gift from my mother and finding that once empty recipe binder now overflowing. Not only had she included my favorite meals from her kitchen, but she also polled the rest of the chefs in my family (and my husband’s!), so that no delectable dish was forgotten.

bridal shower

Like many other American families, mine is a blend of a variety of cultures, and the recipes in this binder reflect that. In my family, we show love and affection through food. Via this blog, I intend to deliver a plethora of culinary kisses from me to you. Follow along, as I work my way through the recipes from the family collection within the binder and beyond.

As my inaugural post, and to serve as a warm welcome to The Cuban Reuben, my offering today is my namesake sandwich. CubanReuben


This bocadito combines two of my favorites: the brine-y bite of a deli classic, corned beef reuben, and the nostalgic burst of flavor that is the Cuban. This toasty hero takes the term “double-decker” to a whole new level.

Open Sandwich


To assemble this dish, you’ll need a flat sandwich press. Should you have trouble finding such a thing, go ahead and use your panini maker, foreman grill, or grill pan, but please don’t tell any Cubans I told you so. In the world of Cuban cuisine, using anything other than a flat sandwich press is sacrilegious, but I think I’m already doomed, since I added the ultimate in treif (roasted pork) to a Jewish classic.

Cooking Sandwich

Once assembled and placed into the press, the Cuban Reuben is ready when the cheese oozes from the sides, the meat is warmed through, and the bread is crisp. Cut diagonally, and serve immediately.

From my family’s loving kitchen to yours, I welcome you to The Cuban Reuben.


5.0 from 1 reviews
The Cuban Reuben
Recipe type: Lunch
Cuisine: Jewish, Cuban
Serves: 1-2
Prep time:
Cook time:
Total time:
Seriously double-decker, seriously delicious!
  • 1 French sandwich roll
  • 4-5 slices, corned beef
  • 3-4 Tbs., roasted pork, shredded
  • 2 Tbs. sour kraut
  • 1 dill pickle slice
  • 3 slices Swiss cheese
  • Russian dressing and/or yellow mustard
  1. Heat sandwich press.
  2. Slice bread in half, and lay two pieces side-by-side.
  3. On one half, layer a slice of Swiss cheese, lean corned beef, sour kraut, and top with ½ slice of Swiss cheese.
  4. On the other half, layer a slice of Swiss cheese, roasted pork, dill pickle slice, and top with ½ slice of Swiss cheese.
  5. Add dressing or mustard, and close the sandwich. Press down on the top of the sandwich, flattening it a little.
  6. Place the sandwich in the press, and close the lid tightly.
  7. The sandwich is done when the cheese has melted, the meats have warmed, and the bread is crisp.
  8. Cut on the diagonal, and serve.