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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.

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.

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.

Place the baking sheet in the refrigerator for 15 minutes to allow the caramel to set slightly.

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.

Remove the pretzels from the refrigerator. Drizzle the melted chocolate over the caramel-coated pretzels. Immediately sprinkle with flaky sea salt.

Return the baking sheet to the refrigerator for another 15 minutes, or until the chocolate is fully set.

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.


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.

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.

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.

Place the baking sheet in the refrigerator for 15 minutes to allow the caramel to set slightly.

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.

Remove the pretzels from the refrigerator. Drizzle the melted chocolate over the caramel-coated pretzels. Immediately sprinkle with flaky sea salt.

Return the baking sheet to the refrigerator for another 15 minutes, or until the chocolate is fully set.

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.
