Crunchy pretzel caramel clusters (Printable Version)

Crunchy pretzels mixed with caramel and chocolate for an irresistible sweet and salty snack.

# What You Need:

→ Pretzels

01 - 3 cups mini pretzels or pretzel twists, broken into bite-sized pieces (approx. 4.23 oz)

→ Caramel

02 - 1 cup soft caramel candies, unwrapped (approx. 7 oz)
03 - 2 tablespoons heavy cream

→ Chocolate

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

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Steps:

01 - Line a large baking sheet with parchment or wax paper to prevent sticking.
02 - Combine caramel candies and heavy cream in a microwave-safe bowl; microwave in 30-second increments, stirring until smooth and melted, about 1 to 2 minutes.
03 - Gently fold pretzel pieces into the melted caramel until they are 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 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 them to cover; return to the baking sheet.
07 - Sprinkle clusters immediately with flaky sea salt if desired for enhanced flavor.
08 - Refrigerate the clusters for 20 minutes or until the chocolate is firm; serve chilled or at room temperature.

# Expert Advice:

01 -
  • They require almost no actual baking skills—just a microwave and the patience to not eat them straight from the baking sheet.
  • That sweet-salty-crunchy combination hits in a way that makes people ask for the recipe before they've even finished chewing.
  • They're the kind of homemade treat that looks like you spent hours in the kitchen when really you were done in under thirty minutes.
02 -
  • The caramel needs that heavy cream or it stays too thick and gluey—I learned this the hard way with a batch that was basically pretzel-coated toffee that got stuck in everyone's teeth.
  • Adding the salt while the chocolate is still warm makes it actually stick instead of sliding right off, and that's the whole point of the salt being there in the first place.
03 -
  • Use quality chocolate if you can—the difference between cheap and decent chocolate is noticeable in the final texture and taste.
  • If your chocolate seizes or gets grainy when melting, add another teaspoon of coconut oil and it'll come back to silky smoothness.
Go Back