24 caramel candies, unwrapped
1 tablespoon heavy cream
1 cup semisweet chocolate chips
Sea salt, for sprinkling
Preheat your oven to 350°F (175°C).
Place mini pretzels in a single layer on a baking sheet.
In a small saucepan, melt the caramel candies with heavy cream over low heat, stirring until smooth.
Drop a spoonful of the melted caramel onto each pretzel.
Bake in the preheated oven for about 4-5 minutes until the caramel is soft.
Remove from the oven and press a pretzel into the top of each caramel mound to spread it out.
Allow the caramel-topped pretzels to cool completely.
In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring until smooth.
Dip each pretzel into the melted chocolate, covering the caramel and half the pretzel.
Place the dipped pretzels on a parchment-lined baking sheet.
Sprinkle a bit of sea salt over each chocolate-covered pretzel.
Allow the chocolate to set at room temperature or place the baking sheet in the refrigerator for faster setting.
These Salted Caramel Chocolate Pretzels are the perfect combination of sweet, salty, and chewy, making them an irresistible treat for any occasion. Enjoy!