Pretzel Caramel Chocolate Clusters (Printer-friendly)

Crunchy pretzels coated with caramel and chocolate create sweet, salty, and irresistible clusters.

# 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

# How-To Steps:

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

# Expert Tips:

01 -
  • They're ready faster than you can brew a second cup of coffee, and somehow taste like you spent hours fussing.
  • That salty-sweet thing that feels like a tiny celebration in your mouth, every single time.
02 -
  • Don't skip letting the caramel-pretzel clusters cool before dipping—if they're too warm, the chocolate seizes up and gets grainy instead of glossy.
  • Microwave in short bursts rather than long ones because chocolate can burn in seconds, and burnt chocolate tastes bitter and bitter ruins everything.
03 -
  • Keep your microwave power at 50% if you have the option—it melts chocolate and caramel more gently and gives you more control, preventing that dreaded burnt flavor.
  • If your chocolate seizes up and becomes stiff and grainy, add a tiny amount of coconut oil and stir gently—sometimes it comes back to life like magic.
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