Ingredients :
- 40 mini pretzel twists
- 20 soft caramels (Werther’s or Kraft)
- 1 tbsp heavy cream
- 1 ½ cups milk chocolate chips or melting chocolate
- 1 tbsp coconut oil (optional)
- Coarse sea salt
Instructions:
- Line a baking sheet with parchment paper.
- Melt caramels with heavy cream in the microwave in 20–30 second intervals until smooth.
- Lay out 20 pretzels, add ½ tsp caramel on each, then press another pretzel on top to form sandwiches.
- Melt chocolate and coconut oil in the microwave until smooth.
- Dip each pretzel sandwich halfway (or fully) into the chocolate and place on parchment.
- Drizzle with extra chocolate if desired and sprinkle sea salt on top.
- Chill 15–20 minutes until chocolate sets.