They’re sweet, salty, and crunchy, the perfect snacky combo for days of sitting inside by the fire, watching Christmas movies, and hangin with the fam.
1 (14 ounce) bag of caramels unwrapped (or caramel bits)
1/4 cup heavy cream
2 teaspoons vanilla extract
1 (16 ounce) bag of pretzels use your favorite size/shape
12 ounces milk semi-sweet or dark chocolate, melted
flaky sea salt for topping
- Line 2 baking sheets with parchment paper.
- Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the vanilla.
- Dip each pretzel in the caramel and remove with a fork allowing any excess to drip off and back into the pan. Place each pretzel on the prepared baking sheet and let the caramel set, about 10 minutes.
- Get full recipe >> Salted Caramel Chocolate Covered Pretzels @ Half Baked Harvest