Pretzel Candy Clusters (Printable Version)

Crunchy pretzel pieces coated in caramel and chocolate, delivering a perfect sweet and salty treat.

# What You'll Need:

→ Pretzels

01 - 3 cups mini pretzels or pretzel twists, broken into bite-sized pieces (about 4.2 oz)

→ Caramel

02 - 1 cup soft caramel candies, unwrapped (approx. 7 oz)
03 - 2 tablespoons heavy cream

→ Chocolate

04 - 9 oz 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 Make It:

01 - Line a large baking sheet with parchment or wax paper.
02 - Combine caramel candies and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth and melted, about 1 to 2 minutes.
03 - Fold pretzel pieces gently into the melted caramel until evenly coated.
04 - Drop heaping tablespoons of the caramel-coated pretzels onto the prepared baking sheet, shaping clusters. Allow to cool for 10 minutes or until 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 to cover. Return to the baking sheet.
07 - Immediately sprinkle clusters with flaky sea salt, if desired.
08 - Refrigerate clusters for 20 minutes until the chocolate firms. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • They come together in under 30 minutes with just a microwave and a spoon—no special skills required.
  • That salty-sweet-crunchy combination is instantly addictive, making them disappear faster than you'd expect.
  • They're impressive enough to gift but casual enough to keep a stash in your fridge for midnight snacking.
02 -
  • Don't skip the stirring between microwave intervals when melting caramel; overheating burns the flavor and creates a bitter undertone you can't fix.
  • The chocolate coating works best when your clusters are fully cooled; warm caramel underneath causes the chocolate to slide right off.
03 -
  • Room-temperature chocolate is easier to work with than cold chocolate straight from the fridge, so melt it fresh just before dipping each batch.
  • If your chocolate starts to thicken while you're dipping, give it a quick 10-second microwave burst to loosen it up again without overheating.
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