Salted Caramel Pretzel Bites
Salted Caramel Pretzel Bites
Ingredients
- 4 cups mini pretzel twists
- 14 ounces caramels, unwrapped
- 2 tablespoons heavy cream
- 1 cup milk chocolate chips
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the mini pretzel twists in a single layer on the prepared baking sheet.
⏱️ 5 min
- 2
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the caramel is completely melted and smooth. This usually takes about 2-3 minutes total.
⏱️ 3 min
- 3
Carefully spoon or drizzle the melted caramel over the pretzels, ensuring each pretzel is coated. Alternatively, you can dip each pretzel into the caramel using a fork, letting excess drip off, then place back on the baking sheet.
⏱️ 7 min
- 4
Place the baking sheet in the refrigerator for 15 minutes to allow the caramel to set slightly.
⏱️ 15 min
- 5
While the caramel is setting, melt the milk chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 5 min
- 6
Remove the pretzels from the refrigerator. Drizzle the melted chocolate over the caramel-coated pretzels. Immediately sprinkle with flaky sea salt.
⏱️ 5 min
- 7
Return the baking sheet to the refrigerator for another 15 minutes, or until the chocolate is fully set.
⏱️ 15 min
- 8
Once set, break the pretzels apart into individual bites. Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Pretzel Bites
Ingredients
- 4 cups mini pretzel twists
- 14 ounces caramels, unwrapped
- 2 tablespoons heavy cream
- 1 cup milk chocolate chips
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the mini pretzel twists in a single layer on the prepared baking sheet.
⏱️ 5 min - 2
In a microwave-safe bowl, combine the unwrapped caramels and heavy cream. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until the caramel is completely melted and smooth. This usually takes about 2-3 minutes total.
⏱️ 3 min - 3
Carefully spoon or drizzle the melted caramel over the pretzels, ensuring each pretzel is coated. Alternatively, you can dip each pretzel into the caramel using a fork, letting excess drip off, then place back on the baking sheet.
⏱️ 7 min - 4
Place the baking sheet in the refrigerator for 15 minutes to allow the caramel to set slightly.
⏱️ 15 min - 5
While the caramel is setting, melt the milk chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.
⏱️ 5 min - 6
Remove the pretzels from the refrigerator. Drizzle the melted chocolate over the caramel-coated pretzels. Immediately sprinkle with flaky sea salt.
⏱️ 5 min - 7
Return the baking sheet to the refrigerator for another 15 minutes, or until the chocolate is fully set.
⏱️ 15 min - 8
Once set, break the pretzels apart into individual bites. Serve immediately or store in an airtight container at room temperature for up to 3 days.
⏱️ 2 min