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Caramel Pretzels

Caramel pretzels are made by dipping pretzel rods in smooth microwave-melted caramel, then adding a semisweet chocolate drizzle. The crisp, salty rods get a firm caramel coating and a set chocolate finish after chilling.
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Prep Time 10 minutes
Cook Time 3 minutes
chilling 25 minutes
Total Time 38 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Caramel coating
  • 1 package (11 oz) soft caramels unwrapped
  • 1 tbsp heavy cream
Pretzels
  • 16 pretzel rods
Chocolate drizzle
  • 6 oz semisweet chocolate chips
  • 1 tsp coconut oil

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the tray
  1. Line a rimmed baking sheet with parchment paper.
Melt the caramel
  1. Combine the soft caramels and heavy cream in a microwave-safe bowl.
  2. Microwave at 50% power in 30-second intervals, stirring after each, until smooth, about 2 to 3 minutes.
Dip the pretzels
  1. Dip each pretzel rod into the caramel, leaving about 2 inches bare as a handle, and let excess caramel drip off before placing it on the prepared baking sheet.
  2. Refrigerate the rods for 15 minutes, until the caramel is firm.
Make the chocolate drizzle
  1. Combine the semisweet chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring after each, until smooth.
  3. Drizzle the chocolate over the caramel-coated rods.
  4. Refrigerate for 10 minutes, until the chocolate is set.

Notes

For neat coatings, let excess caramel drip off each rod before setting it on the tray. Store refrigerated in an airtight container for up to 1 week; freezer storage is also suitable for up to 2 months. Use gluten-free pretzel rods for a gluten-free swap.