Pretzel Caramel Chocolate Clusters (Printable)

Crunchy pretzel pieces coated in smooth caramel and chocolate, offering a sweet-salty treat with a hint of sea salt.

# What You'll Need:

→ Pretzels

01 - 3 cups mini pretzels or pretzel twists, broken into bite-sized pieces

→ Caramel

02 - 1 cup soft caramel candies, unwrapped
03 - 2 tablespoons heavy cream

→ Chocolate

04 - 9 ounces semi-sweet chocolate chips or chopped chocolate
05 - 1 tablespoon coconut oil or unsalted butter

→ Topping (optional)

06 - Flaky sea salt for sprinkling

# Directions:

01 - Line a large baking sheet with parchment or wax paper.
02 - Combine caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and melted, approximately 1 to 2 minutes.
03 - Gently fold pretzel pieces into the melted caramel until evenly coated.
04 - Drop heaping tablespoons of the caramel-coated pretzels onto the prepared baking sheet to form clusters. Allow to cool for 10 minutes or until just set.
05 - In a separate microwave-safe bowl, combine chocolate and coconut oil or butter. Microwave in 30-second bursts, stirring until fully melted and smooth.
06 - Dip each cluster halfway into the melted chocolate or spoon chocolate over each to cover. Return to the baking sheet.
07 - Immediately sprinkle clusters with flaky sea salt, if desired.
08 - Refrigerate clusters for 20 minutes until the chocolate is firm. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • They taste like you spent hours in the kitchen, but honestly, you won't believe how fast they come together.
  • The sweet-and-salty combo is dangerously addictive, and everyone always asks for the recipe.
  • No fancy equipment needed, just a microwave and a baking sheet.
02 -
  • Do not skip the heavy cream when melting the caramel, or it will seize up and refuse to cooperate.
  • The chocolate needs to be thin enough to coat smoothly but not so thin it slides right off the pretzels.
  • Add the salt immediately after chocolate coating, or it won't stick and you'll lose half of what makes these special.
03 -
  • Break your pretzels by hand into actual bite-sized pieces instead of just throwing whole ones into the caramel, which makes eating them way less messy.
  • If you're dipping clusters and the chocolate is cooling too fast, pop it back in the microwave for just 5 seconds to get it flowing again.
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