These pretzels are an addictive combo of flavors and textures — salty pretzels, creamy caramel, and rich chocolate — all in one bite. They’re easy to make, require minimal ingredients, and are perfect for satisfying a sweet tooth or making in large batches for gifting. Whether you’re prepping treats for a special event or craving a quick dessert, Chocolate Caramel Pretzels deliver big flavor with little effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Mini pretzels or pretzel twists
Soft caramels
Heavy cream (optional, for softening caramels)
Semisweet or milk chocolate chips
White chocolate chips or almond bark (optional for drizzle)
Sea salt (optional, for topping)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Arrange pretzels in a single layer on the prepared baking sheet.
Unwrap soft caramels and place one on top of each pretzel.
Bake for 3–4 minutes, just until the caramels soften (not melt completely).
Remove from the oven and gently press another pretzel on top of each caramel. Let cool completely.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each pretzel sandwich halfway into the melted chocolate and place on wax or parchment paper.
If using, drizzle with melted white chocolate and sprinkle with sea salt.
Let the chocolate set at room temperature or refrigerate to speed up the process.
Servings and timing
This recipe makes about 30 chocolate caramel pretzels and takes approximately 10 minutes of prep, 4 minutes of baking, and 20–30 minutes for the chocolate to set.
Variations
Rolo Pretzels: Use Rolo candies instead of soft caramels and chocolate for an even simpler option.
Nutty Addition: Add a pecan or almond on top before dipping in chocolate for a turtle-inspired version.
Dark Chocolate: Use dark chocolate chips for a more intense cocoa flavor.
Flavored Caramels: Try vanilla or sea salt caramels for extra flavor complexity.
Holiday Theme: Use festive sprinkles or colored chocolate drizzle to match holidays or parties.
Storage/Reheating
Store Chocolate Caramel Pretzels in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks. If stacking, separate layers with parchment paper to prevent sticking. Freezing is not recommended, as it can affect the texture of the caramel and chocolate. No reheating is necessary.
FAQs
Can I use store-bought caramels?
Yes, individually wrapped soft caramels work perfectly for this recipe.
Can I make these ahead of time?
Absolutely. These pretzels can be made several days in advance and stored until ready to serve.
What kind of pretzels should I use?
Mini pretzels or pretzel twists work best because of their size and flat surface.
Do I have to bake the caramels?
Baking softens the caramels just enough to press between pretzels. You can also microwave briefly if preferred.
Can I skip the second pretzel on top?
Yes, for an open-faced version, use one pretzel with caramel and chocolate on top.
How do I keep the chocolate from seizing?
Avoid getting water in your chocolate, and melt it slowly in short bursts to prevent overheating.
Can I use melting wafers or almond bark?
Yes, both are great alternatives to chocolate chips and melt smoothly for coating.
What’s the best way to drizzle white chocolate?
Use a fork or piping bag for clean drizzles over the dipped pretzels.
Can I make these nut-free?
Yes, just avoid using nut-based toppings or candies.
How do I package these for gifts?
Once the chocolate has set, place them in cellophane bags or tins lined with parchment paper for a neat, professional presentation.
Conclusion
Chocolate Caramel Pretzels are the ultimate blend of salty, sweet, chewy, and crunchy—all in a bite-sized treat. They’re easy to make, endlessly customizable, and perfect for snacking, sharing, or gifting. Once you try these, they’re sure to become a favorite in your dessert rotation.
Chocolate Caramel Pretzels are bite-sized treats made with salty pretzels, chewy caramel, and rich melted chocolate. Perfect for snacking, gifting, or parties, they offer the ideal sweet-and-salty crunch with minimal effort.
Ingredients
30 mini pretzels or pretzel twists
15 soft caramels, unwrapped
1 tsp heavy cream (optional, for softening caramels)
1 cup semisweet or milk chocolate chips
1/4 cup white chocolate chips or almond bark (optional, for drizzle)
Sea salt, for topping (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Arrange half the pretzels in a single layer on the baking sheet.
Top each pretzel with a soft caramel.
Bake for 3–4 minutes, just until caramels begin to soften.
Remove from oven and gently press a second pretzel on top of each caramel to form a sandwich. Let cool completely.
Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Dip each pretzel sandwich halfway into the melted chocolate and place on parchment or wax paper.
Melt white chocolate (if using) and drizzle over pretzels. Sprinkle with sea salt if desired.
Let set at room temperature or refrigerate for 20–30 minutes until chocolate is firm.
Notes
Use parchment paper when dipping to avoid sticking.Rolo candies can replace the caramel and chocolate for a shortcut version.For a turtle-inspired twist, add a pecan before dipping in chocolate.Customize with colored chocolate or sprinkles for different holidays.Store in a cool, dry place in an airtight container for up to 1 week.
