Crunchy Salty Pretzel Clusters (Print Version)

Crunchy salty pretzels combined with caramel and chocolate for a deliciously sweet and salty treat.

# What You'll Need:

→ Pretzels

01 - 3 cups mini pretzels or pretzel twists, broken into bite-sized pieces

→ Caramel

02 - 1 cup soft caramel candies, unwrapped
03 - 2 tablespoons heavy cream

→ Chocolate

04 - 9 ounces semi-sweet chocolate chips or chopped chocolate
05 - 1 tablespoon coconut oil or unsalted butter

→ Topping (optional)

06 - Flaky sea salt, for sprinkling

# Directions:

01 - Line a large baking sheet with parchment or wax paper.
02 - Place caramel candies and heavy cream in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until melted and smooth, about 1 to 2 minutes.
03 - Gently fold pretzel pieces into the melted caramel until evenly coated.
04 - Drop heaping tablespoons of caramel-coated pretzels onto the prepared baking sheet, shaping into clusters. Let set for 10 minutes or until just firm.
05 - In a separate microwave-safe bowl, combine chocolate and coconut oil or butter. Heat in 30-second bursts, stirring until smooth and fully melted.
06 - Dip each cluster halfway into the melted chocolate or spoon chocolate over each cluster to cover. Return to the baking sheet.
07 - Sprinkle clusters with flaky sea salt immediately, if desired. Refrigerate for 20 minutes or until chocolate is firm. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in under half an hour, so you can make them on a whim without blocking your whole afternoon.
  • The sweet and salty contrast is genuinely addictive and works for both dessert tables and casual snacking.
  • You only need a microwave and a spoon, no special equipment or tricky techniques involved.
02 -
  • Stir the caramel gently but thoroughly after each microwave interval or it can scorch in hidden hot spots and ruin the whole batch.
  • Don't skip the coconut oil or butter in the chocolate, it prevents the chocolate from hardening too thick and makes the clusters easier to bite into.
  • If the caramel starts to firm up while you're forming clusters, pop it back in the microwave for 10 seconds to loosen it again.
03 -
  • Use a spoon dipped in cold water to shape the clusters if the caramel is sticking to your hands, it makes the process much cleaner.
  • For a glossier chocolate finish, temper the chocolate properly or just add that tablespoon of coconut oil and no one will know the difference.
  • Don't be shy with the sea salt, it's the secret that makes people ask what makes these taste so good.
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