Serves: 6
Total Calories: 838
Cut each roll in half and roll each half into a 10-inch stick. Place on a large sprayed baking sheet. Do not allow sticks to touch as you want the breadsticks to be crispy all around. Bake at 400°F 15-20 minutes or until golden brown. Cool completely (let sticks sit out overnight to make them crispier). Dip about two thirds of each breadstick in melted caramel. Place back on sprayed cookie sheet and cool in refrigerator until completely set. Remove from refrigerator and bring to room temperature. Drizzle with melted chocolate as desired.
This Crunchy Caramel Cholocate Sticks recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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