Sea Salt & Dark Chocolate Caramel Pretzel Clusters
Caramels melted into pretzels, drizzled with dark chocolate and sprinkled with sea salt!
Servings: 40 clusters
Calories: 64kcal
Ingredients
- 120 mini pretzels about 7 oz.
- 40 caramels about 11 oz., unwrapped
- 1 cup dark chocolate chips about 6 oz., melted
- 2 pinches coarse sea salt
Instructions
- Preheat oven to 350°.
- Line a baking sheet with parchment paper and arrange mini pretzels in groups of three to form little circles.
- Flatten each caramel to about half-height - I just pressed them with my hand on a cutting board - and set one in the center of each cluster.
- Bake at 350° for 7-8 minutes, until caramels are starting to melt.
- Drizzle dark chocolate across the clusters and sprinkle lightly with sea salt.
- And finally, the hardest part - let cool for at least 20 minutes, until chocolate is set.
Notes
Arrange the pretzel clusters closely on the baking sheet to make drizzling chocolate easier.