Salted White Chocolate Pretzel Caramel Clusters

Ingredients:

• 3 cups mini pretzels, roughly broken
• 1/2 cup creamy peanut butter
• 1/2 cup honey or light corn syrup
• 1/4 cup brown sugar
• 2 tbsp butter
• 1/2 tsp vanilla extract
• 1 1/2 cups white chocolate chips or melting wafers
• 1 tbsp coconut oil
• Flaky sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. In a saucepan over medium heat, melt peanut butter, honey/corn syrup, brown sugar, and butter until smooth and lightly bubbling.
3. Remove from heat, stir in vanilla, then fold in pretzels until fully coated.
4. Scoop tall, chunky clusters onto the baking sheet using a 1/4-cup scoop. Let cool for 10–15 minutes.
5. Melt white chocolate and coconut oil in 20–30 second intervals, stirring until smooth. Let cool 1 minute.
6. Spoon white chocolate generously over each cluster and let it drip naturally.
7. Sprinkle with flaky sea salt.
8. Let set at room temp or refrigerate until firm.