1 ts Vegetable oil
20    Kraft caramels
2 1/2 ts Water
36    Pretzel nuggets
4 oz Semisweet chocolate,finely
1    Chopped

Grease a cookie sheet with the vegetable oil.Combine the caramels and the
water in a saucepan and melt over low heat,stirring frequently,or in a
covered dish in a e at full power,for 1 1/2 minutes. Dip the
pretzel nuggets,a few at a time,in the caramel and remove with a fork to
the greased cookie sheet.Refrigertate until caramel is firm. Melt the 3
ounces of the chocolate.Remove from heat.While the chocolate is still
hot,mix the remaining 1 ounce of chocolate into the melted chocolate,in 2
additions,stirring until each addition is completely melted before adding
the next. Lift the caramels from the sheet and dip,one at a time,into the
chocolate.Coat completely and lift with a small fork.Shake off excess
chocolate by rapping the fork on the edge of the bowl lightly.Remove any
drips from the bottom by running the fork across the edge of the bowl.
Slide the candy onto a cookie sheet lined with parchment paper or wax
paper.Allow to cool until solid.Let chocolate set at room temperature or in
the refrigerator.Makes 3 dozen chocolates,about 18 servings..