25 pretzel rods
2 cups pecans
1 cup white chocolate chips
1 cup butterscotch chips
1 cup chocolate chips
1 cup brown sugar, packed
1/4 cup butter
2 cups whipping cream
1/2 teaspoon vanilla extract
In a food processor, coarsely chop pecans and chips.
Put into a large bowl and set aside.
In a small saucepan combine brown sugar butter and whipping cream.
Bring to a boil over medium heat, stirring constantly for about 15 minutes.
Remove saucepan from heat and stir in vanilla.
Cool until slightly thickened about 15-20 minutes.
Dip each pretzel into caramel mixture covering about 1/3 of the pretzel.
Let caramel drip off slightly.
Spoon or roll the chopped nut/chip mixture onto the caramel pretzel.
Let stand on wax paper or foil until caramel is set.