Salted Chocolate Caramel Pretzels (2024)

By: AutumnUpdated: 1/7/22

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Filed In: Christmas| Christmas Recipes| Dessert| holidays| recipes

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In today’s post: Learn how to make the most incredible salted caramel chocolate pretzel treats. Great for gifts and parties!

I’m a sucker for salty chocolate treats, so chocolate covered pretzels have always been a favorite of mine. Add in caramel, and well, now you’re talking. There are lots of caramel chocolate pretzel variations out there, and honestly, they’re ALL GOOD!

But I’ve fine tuned this recipe to make sure this one is the best 😉. It has the perfect ratio of crunchy pretzel to chewy caramel and LOTS of chocolate. Additional coarse salt is optional, of course, but I think it takes this right over the top.

I like that these treats are little (as opposed to a whole dipped pretzel rod) because they work well on a treat table for a holiday party. They also package up nicely as gifts.

Here’s what they look like on the inside:

Seriously AMAZING. And really hard to stop eating.

If you don’t want to add extra salt on top, you can use holiday sprinkles instead, or just leave them plain:

You could even drizzle them with white chocolate or green candy melts to make them look extra festive. Either way, these little caramel chocolate pretzel bites will be the hit of your holiday party!

How to Make Salted Caramel Chocolate Pretzels

Here’s a video that shows how to make these (printable recipe card follows):

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Salted Caramel Chocolate Pretzel Recipe

Let’s Make

Salted Caramel Chocolate Pretzels

5 from 14 votes

Serves: 70

Prep Time: 30 minutes mins

Ingredients

1 bag Kraft Caramels 11 oz, about 35 caramels
1 bag Snaps Pretzels 16 oz, square shape
16 oz White Almond bark see note
12 oz Dark Chocolate Chips
Coarse Salt

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Instructions

Line a cookie sheet with parchment paper. Lay out 70 square pretzels.
Open and unwrap all the caramels in the bag (there should be about 35). Cut them in half lengthwise. Place one caramel half on top of each pretzel.
Place in a 250 degree (F) oven for 8 minutes until caramel is soft.
Press another pretzel on top of each piece of caramel, gently pressing down to sandwich the caramel in between the pretzels.
Melt the almond bark and chocolate together in a microwave safe bowl. Microwave for 30 seconds at a time, stirring thoroughly in between each time, until chocolate is melted.
Pick up each pretzel by a corner and dip into the chocolate, leaving just the corner uncovered. Place pretzel back down on the parchment paper to cool.
Sprinkle with coarse salt or sprinkles if desired. (You'll probably want to stop after every 10 pretzels to sprinkle them.)
Allow to set up until hard. You can place tray in the fridge to set up. Store covered.

Tips

You can use any type of chocolate that you would like to dip these in, and for a batch of 72 you'll probably only need about 22 ounces total. If you use the full amount called for in the recipe (28 ounces), you'll be able to make about 30 more pretzels - that will require another half bag of caramels.

I like to use a mixture of almond bark and good quality chocolate. Almond bark sets up really nicely, but doesn't taste as good as real chocolate. Real chocolate tastes best, but unless you're willing to temper it you may end up with gray streaks when it cools. So a combination of almond bark and chocolate offers the easiest way to it to taste AND look great.

I used white almond bark and Hershey's Dark chocolate chips.

Course: Dessert

Cuisine: Candy

When you cut the pretzels in half, use a sharp knife and cut them lengthwise, or “hot dog” style, so they look like this:

After 8 minutes in a warm oven the caramels should be soft enough that you can easily press another pretzel on top and squish the caramel in between them. If the caramels aren’t soft enough and the pretzels break, just return them to the oven for a few minutes.

Meet Autumn

Hello there! I’m a busy mom of five who loves to make things. Crafts, recipes, sewing, holiday projects: I’ve tried them all, and you can too! I love EASY projects anyone can make.

Reader Interactions

Shirley Wolff says
Posted on 12/3/23 at 4:50 pm
Can you freeze these
Reply
- Autumn says
  Posted on 1/16/24 at 7:43 am
  I don’t know if the pretzels would stay crunchy thru freezing and thawing, and the chocolate may go grey and streaky. So I wouldn’t recommend it.
  Reply
Katherine says
Posted on 11/21/23 at 8:28 am

Very yummy, my husband and I are enjoying these. I am storing these in the fridge cause we like eating them cold. Pretty easy to make just took a bit of time to do all the steps.
Reply
Donna says
Posted on 10/28/23 at 6:25 am

Easy to make. Took them to a party and everyone loved them.
Reply
Sharon Weaver says
Posted on 10/9/23 at 1:07 pm

The end product was very good. Nice kitchen activity for granddaughter. After adding top pretzel I refrigerated the bites before dipping so caramel is firm. Otherwise when dipping the bite, the pretzel slides off the caramel. Also the recipe calls for 28 oz of chocolate (almond bark + dark chocolate chips) and when done with the 70 squares, there was 20 oz of chocolate left behind. Will look for a delicious chocolate bark recipe for the leftover chocolate.
Reply
Trudy Winterburn says
Posted on 10/3/23 at 6:15 am
I am guessing that having too many is not an issue. However have you tried storing these for any length of time? T
Reply
- Autumn says
  Posted on 2/20/24 at 4:49 pm
  We’ve only kept them around for a week or two – they’re so good they get eaten fast! I don’t know how they’d do longer than that.
  Reply

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