1 cup Milk Chocolate Chips, semi-sweet or dark chocolate may be used
10 Caramel Squares
Have the chopped pretzels and peanuts ready. Scoop the peanut butter in a disposable bag and snip 3/8-inch from the tip. Line a baking tray with wax paper.
Pour the chocolate chips in a microwave-safe bowl. Heat at 70 percent power for 90 seconds. Stir and continue to microwave, if needed, at 15 second intervals until the chips are almost melted. Stir to use the residual heat to completely melt the chips. Scoop the chocolate into a disposable decorating bag. Snip 1/4-inch from the tip.
Pipe a dot of chocolate on the prepared tray. Place a lollipop stick on the chocolate. Pipe a circle of chocolate on top about 1 1/2-inches in diameter.
Pipe a swirl of peanut butter on top of the chocolate. (You may not use all of the peanut butter.) Immediately sprinkle some chopped pretzels and peanuts on top. Fill the tray with your pops.
Place the caramel candies in a microwave-safe bowl with 2 teaspoons water. Microwave at 70 percent power for 30 seconds. Stir, and continue to microwave at 15-second intervals until the caramel is melted. Be sure to not overhead the caramels! Drizzle caramel on the pops with a small soon. You may also use a decorating bag to pipe the caramel, but use caution, as the caramels will be very hot.
Let the pops set fully in the refrigerator.
Semisweet or dark chocolate chips may be used in place of the milk chocolate.
You’ll also need lollipop sticks (6 inches) and disposable decorating bags. I used 12-inch bags.