Salted Caramel Chocolate Covered Pretzels
Ingredients
The caramel
-
1
bag
caramels, unwrapped (or caramel bits)
-
ΒΌ
cup
heavy cream
-
2
teaspoons
vanilla extract
The pretzels
-
1
bag
pretzels
-
12
ounces
milk semi-sweet or dark chocolate, melted
-
to taste
flaky sea salt for topping
Instructions
- Line 2 baking sheets with parchment paper.
- Combine the caramels and cream in a saucepan over low heat and melt, stirring occasionally, until smooth.
- Remove from heat and stir in the vanilla.
- Dip each pretzel in the caramel and place on the prepared baking sheet to set for about 10 minutes.
- Melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring after each until smooth.
- Dip each pretzel in chocolate and return to the baking sheets.
- Sprinkle with flaky sea salt and place in the freezer to set for 10 minutes.
- Store in an air-tight container for up to 1 week.
Nutrition Facts (estimated)
Servings
16 servings
Calories
37
Total fat
2g
Total carbohydrates
6g
Total protein
0g
Sodium
50mg
Cholesterol
5mg
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