Ingredients:

  • 24 mini square snap pretzels
  • 24 unwrapped caramel squares
  • 0.5 cup premium dark chocolate wafers
  • 2 tbsp Valentine’s Day sprinkles

Instructions:

  1. Heat the environment. Preheat your oven to 300°F (150°C). Accuracy matters, so if your oven runs hot, check it with an external thermometer.
  2. Prepare the stage. Line your baking sheet with a silicone mat or parchment paper.
  3. Layout the foundation. Place 24 mini square snap pretzels in a grid. Ensure they aren't touching so the caramel doesn't fuse them together.
  4. Center the core. Place one unwrapped caramel square exactly in the middle of each pretzel.
  5. Softening phase. Slide the tray into the oven for 3 to 5 minutes. Watch for the gloss. You want the caramel to look shiny and just start to slump at the shoulders.
  6. The cooling pause. Remove from the oven and let them sit for 2 minutes. This sets the bottom so they don't slide when you drizzle.
  7. Melt the chocolate. Heat 0.5 cup dark chocolate wafers in 30 second increments, stirring between each, until velvety.
  8. The artistic finish. Drizzle the chocolate over the caramels. Immediately apply 2 tbsp of Valentine’s Day sprinkles before the chocolate sets.
  9. The final temper. Let them sit at room temperature for 30 minutes until the chocolate is matte and firm.