Ingredients:

  • 48 Mini Twist Pretzels
  • 11 oz soft caramel chews, unwrapped
  • 2 tbsp heavy cream
  • 0.5 tsp pure vanilla bean paste
  • 0.5 cup semi-sweet chocolate chips
  • 1 tsp coconut oil
  • 2 tbsp flaky sea salt

Instructions:

  1. Line a large baking sheet with parchment paper. Lay out 24 mini pretzels in a single layer, spaced approximately 1 inch apart.
  2. In a microwave-safe glass bowl, combine the caramel chews and heavy cream. Microwave in 30-second bursts, stirring vigorously between each interval, until the mixture forms a smooth, continuous ribbon.
  3. Stir the vanilla bean paste into the melted caramel until fully incorporated.
  4. Spoon approximately one teaspoon of the caramel mixture onto each of the 24 pretzels on the baking sheet. Immediately press the remaining 24 pretzels on top to create a sandwich.
  5. Melt the semi-sweet chocolate chips and coconut oil together in the microwave in 20-second increments until smooth. Transfer to a piping bag or Ziploc bag with a snipped corner.
  6. Drizzle the chocolate over the assembled bites and immediately sprinkle with flaky sea salt.
  7. Let the bites rest for 15 minutes until the chocolate is firm to the touch.