For the Caramel Pretzel Stirrers (optional)
- 5 ounces individually-wrapped caramel candies
- 2 teaspoons water
- 10 pretzel rods
- 2 1/2 cups semisweet miniature chocolate chips, divided
For the Caramel-Hazelnut Mocha
- 3/4 cup chocolate-hazelnut spread
- 1/2 cup caramel dessert topping or dulce de leche sauce
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons instant coffee powder
- 8 cups fat-free, 2% or whole milk
- 1 teaspoon vanilla
If desired, prepare Caramel Pretzels Stirrers. Unwrap 5 ounces of individually-wrapped, caramel candies. In a 2-cup, microwave-safe, measuring cup combine caramels and 2 teaspoons water. Microwave on high for 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Working one at a time, dip 10 pretzel rods halfway into caramel mixture, allowing excess caramel to drip back into cup, and sprinkle caramel-coated rods with 1/4 cup semisweet, miniature chocolate chips. Place on wax-paper-lined baking sheet. Refrigerate about 15 minutes or until set. If desired, Caramel Pretzel Stirrers may be placed in a single layer in wax-paper-lined freezer container. Cover and freeze for up to 1 month.
In Dutch oven or large saucepan place chocolate-hazelnut spread, caramel dessert topping, cocoa powder and coffee powder. Stir in milk. Cook over medium heat, stirring frequently, until hot. Do not boil. Remove from heat. Stir in vanilla.
Ladle milk mixture into ten 8- to 10-ounce mugs. Serve with Caramel Pretzel Stirrers, if desired.
Note: Nutritional information includes Caramel Pretzel Stirrer. Without, recipe is 250 calories.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.