In today’s post: Learn how to make the most incredible salted caramel chocolate pretzel treats. Great for gifts and parties!
I’m a sucker for salty chocolate treats, so chocolate covered pretzels have always been a favorite of mine. Add in caramel, and well, now you’re talking. There are lots of caramel chocolate pretzel variations out there, and honestly, they’re ALL GOOD!
But I’ve fine tuned this recipe to make sure this one is the best 😉. It has the perfect ratio of crunchy pretzel to chewy caramel and LOTS of chocolate. Additional coarse salt is optional, of course, but I think it takes this right over the top.
I like that these treats are little (as opposed to a whole dipped pretzel rod) because they work well on a treat table for a holiday party. They also package up nicely as gifts.
Here’s what they look like on the inside:
Seriously AMAZING. And really hard to stop eating.
If you don’t want to add extra salt on top, you can use holiday sprinkles instead, or just leave them plain:
You could even drizzle them with white chocolate or green candy melts to make them look extra festive. Either way, these little caramel chocolate pretzel bites will be the hit of your holiday party!
How to Make Salted Caramel Chocolate Pretzels
Here’s a video that shows how to make these (printable recipe card follows):
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Salted Caramel Chocolate Pretzel Recipe
- 1 bag Kraft Caramels 11 oz, about 35 caramels
- 1 bag Snaps Pretzels 16 oz, square shape
- 16 oz White Almond bark see note
- 12 oz Dark Chocolate Chips
- Coarse Salt
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- Line a cookie sheet with parchment paper. Lay out 70 square pretzels.
- Open and unwrap all the caramels in the bag (there should be about 35). Cut them in half lengthwise. Place one caramel half on top of each pretzel.
- Place in a 250 degree (F) oven for 8 minutes until caramel is soft.
- Press another pretzel on top of each piece of caramel, gently pressing down to sandwich the caramel in between the pretzels.
- Melt the almond bark and chocolate together in a microwave safe bowl. Microwave for 30 seconds at a time, stirring thoroughly in between each time, until chocolate is melted.
- Pick up each pretzel by a corner and dip into the chocolate, leaving just the corner uncovered. Place pretzel back down on the parchment paper to cool.
- Sprinkle with coarse salt or sprinkles if desired. (You'll probably want to stop after every 10 pretzels to sprinkle them.)
- Allow to set up until hard. You can place tray in the fridge to set up. Store covered.
When you cut the pretzels in half, use a sharp knife and cut them lengthwise, or “hot dog” style, so they look like this:
After 8 minutes in a warm oven the caramels should be soft enough that you can easily press another pretzel on top and squish the caramel in between them. If the caramels aren’t soft enough and the pretzels break, just return them to the oven for a few minutes.
Dip, sprinkle, cool. I like to place the entire tray in the fridge so the chocolate will harden quickly. Just don’t store them in the fridge because then the caramel gets too hard.
If you’re looking for more Christmas treats, visit these posts: