10 apples
10 wooden sticks
7 ounces pretzels
1 cup butter
2 cups brown sugar
1 cup light corn syrup
1 to 15 sweetened condensed milk
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips

Insert wooden sticks into apples. Place pretzel sticks in large re-closable plastic bag. Coarsely crush with rolling pin. Place crushed pretzels on large sheet of waxed paper. IN heavy medium-size saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and condensed milk. Bring to a boil, stirring frequently. Boil, stirring frequently, for 15 to 20 minutes or until candy thermometer registers 245 degrees. (firm ball stage). Remover from heat; stir in vanilla. Cool for 3 to 5 minutes. Dip each apple into caramel mixture to cover; immediately roll in crushed pretzels. Stand apples on another sheet of waxed paper. When caramel has slightly cooled, reshape caramel that has pooled at bottom of apples, if necessary. Place chocolate chips in small freezer weight re-closable bag; seal.  Immerse bag in bowl of very hot water; knead occasionally until chips melt. Cut small hole in one corner of bag. Drizzle chocolate onto coated apples. Let apples stand at room temperature to set up. DO NOT REFRIGERATE or caramel will became too hard to bite. Store in cool, dry place for up to 2 days.