Pretzel Caramel Chocolate Clusters (Printable)

Crunchy pretzels coated in caramel and chocolate create irresistible sweet-and-salty clusters.

# What You'll Need:

→ Pretzels

01 - 3 cups mini pretzels broken into bite-sized pieces

→ Caramel

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

→ Chocolate

04 - 9 oz semi-sweet chocolate chips or chopped chocolate
05 - 1 tbsp coconut oil or unsalted butter

→ Topping (optional)

06 - Flaky sea salt for sprinkling

# How-To:

01 - Line a large baking sheet with parchment or wax paper.
02 - Place caramel candies and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth (approximately 1 to 2 minutes).
03 - Gently fold pretzel pieces into the melted caramel until evenly coated.
04 - Drop heaping tablespoons of the caramel-coated pretzel mixture onto the prepared baking sheet to create clusters. Let cool for 10 minutes or until just set.
05 - Combine chocolate and coconut oil or butter in a separate microwave-safe bowl. Microwave in 30-second bursts, stirring until smooth and fully melted.
06 - Dip each cluster halfway into the melted chocolate or spoon chocolate over them to cover entirely. Return clusters to the baking sheet.
07 - Immediately sprinkle clusters with flaky sea salt if desired.
08 - Refrigerate clusters for 20 minutes or until the chocolate is firm. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • They come together in under 30 minutes without any fancy equipment or technique.
  • That salty-sweet tension is genuinely addictive—the kind of thing people reach for just one more time.
  • They look impressive enough to gift but taste homemade in the best way.
02 -
  • Don't skip the salt—it's not a garnish, it's what transforms these from nice into memorable.
  • If your caramel seems too thick to fold, add just a splash more cream rather than fighting with it.
03 -
  • Break your pretzels unevenly so some pieces are bigger and some are tiny—the variety in textures makes every bite different.
  • If your chocolate looks thick and muddy after melting, you might have gotten water in it somehow—start fresh with a clean bowl and it'll come right.
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