Salted Chocolate Caramel Pretzels
Crunchy pretzel sandwiches hug soft caramel, then get dipped in silky chocolate and sprinkled with flaky salt for the perfect sweet-salty bite.
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Servings:
Ingredients
Main Ingredients
- 12 oz mini pretzel twists about one bag
- 11 oz soft caramel candies, unwrapped
- 9 oz semisweet chocolate chips
- 1 tsp refined coconut oil or unsalted butter
- 0.5 tsp flaky sea salt to taste
- 0.25 cup chopped roasted pecans optional
Instructions
Preparation Steps
- Heat oven to 300°F. Line two sheet pans with parchment.
- Arrange half the pretzels on the pans. Top each with one caramel candy.
- Warm in the oven until caramels soften but don’t melt out, about 4–5 minutes.
- Press a second pretzel on each to make a sandwich. Let cool 5 minutes.
- Microwave chocolate and coconut oil in a bowl in 20–30 second bursts. Stir until smooth.
- Dip pretzel sandwiches halfway in chocolate or drizzle over tops. Return to parchment.
- Sprinkle with flaky salt and pecans while chocolate is tacky.
- Chill until set, about 15 minutes. Serve or store airtight.
Notes
Try them with dark chocolate for a deeper cocoa note, or swap pecans for crushed peanuts. For neat edges, freeze the caramel sandwiches 5 minutes before dipping. Store in an airtight container at room temperature for 3 days or refrigerate up to a week.
This recipe is an original creation inspired by classic Salted Chocolate Caramel Pretzels flavors. All ingredient ratios and instructions are independently developed.