2 cubes butter
2 cups brown sugar
8 oz. sweetened condensed mild
1 cup karo syrup
1 tsp. vanilla
1. Cook all ingredients (except vanilla) on medium heat, until firm ball stage; then stir in vanilla.
2. Dip pretzels in carmel and lay on a greased baking sheet.
3. After they cool a little mold the carmel around the pretzel to smooth it out.
4. Melt some almond bark in a ziplock bag. Cut the tip off the corner of the bag and drizzle the chocolate over the rods.
5. Allow to cool completely.