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Salted caramel chocolate pretzel bites topped with pecans and flaky sea salt on a parchment-lined tray

Salted Caramel Chocolate Pretzel Bites

Crunchy mini pretzels topped with warm chocolate caramel candies, toasted pecans and flaky sea salt, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Setting 15 minutes
Total Time 30 minutes
Servings: 48 bites
Course: Dessert, Snack
Cuisine: American
Calories: 55
Ingredients Method Notes

Ingredients
  

Bites
  • 48 mini square waffle pretzels about 5 ounces (140 g)
  • 48 chocolate-filled caramel candies unwrapped, about 10 ounces (280 g)
  • 48 pecan halves lightly toasted
  • 1 pinch flaky sea salt
Optional
  • 2 ounces white or dark chocolate melted, for drizzling (55 g)
  • 2 tablespoons sprinkles optional

Method
 

Prepare
  1. Heat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Arrange the pretzels in a single layer and set one unwrapped candy in the center of each.
Bake
  1. Bake for 4 to 5 minutes, until the candies are glossy and soft but still hold their shape.
Finish
  1. Immediately press a pecan half into each candy and sprinkle with a little flaky sea salt.
  2. Cool for 15 minutes at room temperature, then refrigerate for 10 minutes if you want them to firm up faster. Drizzle with melted chocolate if you like.

Notes

Storage: Keep in an airtight container for up to 1 week, or freeze for up to 2 months.
Allergens: Contains wheat, milk and tree nuts. Check labels on all packaged ingredients.
Nutrition is an estimate per bite.