Pretzel Caramel Chocolate Clusters (Printable)

Crunchy pretzels coated in caramel and chocolate, sprinkled with sea salt for a deliciously balanced treat.

# What You 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 - Combine caramel candies and heavy cream in a microwave-safe bowl; heat in 30-second intervals, stirring until smooth and fully melted, about 1 to 2 minutes.
03 - Fold pretzel pieces gently into the melted caramel until evenly coated.
04 - Drop heaping tablespoons of caramel-coated pretzels onto the prepared baking sheet to form clusters; let cool for 10 minutes or until partially set.
05 - In another microwave-safe bowl, combine chocolate and coconut oil or butter; heat in 30-second bursts, stirring until smooth and fully melted.
06 - Dip each cluster halfway into the melted chocolate or spoon the chocolate over each cluster; return to the baking sheet.
07 - Immediately sprinkle flaky sea salt over clusters, if desired.
08 - Refrigerate clusters for 20 minutes or until chocolate is firm; serve chilled or at room temperature.

# Expert Advice:

01 -
  • The whole thing takes less time than your coffee brews, yet tastes like you spent hours in the kitchen.
  • Sweet, salty, crunchy, and gooey all happen at once—no compromise required.
02 -
  • Don't skip the coconut oil in the chocolate—it's the difference between a chocolate shell that snaps cleanly and one that feels waxy in your mouth.
  • If your clusters feel too soft after cooling, it means your caramel was too warm when you dropped them; next time, wait an extra 2-3 minutes before spooning.
03 -
  • Room temperature pretzels are easier to fold into caramel without breaking; don't pull them straight from a freezer if you have time to let them warm.
  • The moment the chocolate goes on is the only time salt matters—it won't stick once everything has cooled and firmed up, so work quickly and generously.
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