Crunchy salty pretzel clusters (Printable)

Crunchy pretzels coated in caramel and chocolate, sprinkled with sea salt for a sweet and salty delight.

# What You'll Need:

→ Pretzels

01 - 3 cups mini pretzels or pretzel twists, broken into bite-sized pieces

→ Caramel

02 - 1 cup soft caramel candies, unwrapped
03 - 2 tablespoons heavy cream

→ Chocolate

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

→ Topping (optional)

06 - Flaky sea salt for sprinkling

# Directions:

01 - Line a large baking sheet with parchment or wax paper.
02 - Place caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until mixture is smooth and melted, about 1 to 2 minutes.
03 - Fold pretzel pieces gently into the melted caramel until all pieces are evenly coated.
04 - Drop heaping tablespoons of the caramel-coated pretzels onto the prepared baking sheet, shaping them into clusters. Allow to cool for 10 minutes until just set.
05 - In a separate microwave-safe bowl, combine chocolate and coconut oil or butter. Heat in 30-second bursts, stirring between intervals, until completely melted and smooth.
06 - Dip each cluster halfway into the melted chocolate or spoon chocolate over each cluster to cover. Return clusters to the baking sheet.
07 - Immediately sprinkle with flaky sea salt if desired.
08 - Refrigerate clusters for 20 minutes or until the chocolate is firm. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • They come together faster than you'd think possible, which means you can actually make them on a weeknight without losing your mind.
  • The sweet-salty combination hits different every single time, especially when you use flaky sea salt that catches in your teeth.
  • No fancy equipment needed, just your microwave and whatever bowls are clean in your cupboard.
02 -
  • If your caramel gets too thick before you finish coating the pretzels, just pop it back in the microwave for ten seconds—it's more forgiving than you'd think.
  • Adding the salt right after chocolate coating is non-negotiable; wait too long and it won't stick, too short and it melts away.
03 -
  • Use a toothpick to help you dip clusters if your fingers are too warm and the chocolate keeps sliding off.
  • If you want them extra salty, add sea salt right after the chocolate hardens instead of immediately—some people want restraint and some want the salt to really announce itself.
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