Salted Caramel Pretzel Pecan Chocolates
INGREDIENTS
40 Mini-pretzels, salted (unbroken)
40 Caramels, unwrapped
10 ounces, Baker’s Semi-sweet Chocolate
¼ teaspoon Cinnamon
1 teaspoon Vanilla
1 tablespoon Coconut Oil
40 Pecan Halves
½ cup unsweetened Shredded Coconut
INSTRUCTIONS
o Preheat oven to 325 degrees (F).
o Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels in neat rows on the pan.
o Top each pretzel with an unwrapped caramel. Place the pan into the oven for 6-7 minutes, until the caramels are soft.
o Remove the pan from the oven, press a pecan half onto each caramel; set aside and cool completely.
o Melt the chocolate, coconut oil, cinnamon, and vanilla. Stovetop or microwave, whichever you prefer.
o When the pecan caramel pretzels have cooled, remove them from the baking sheet. Drop a few in the melted chocolate, stir them around to coat completely. Using a fork remove them one at a time, allowing excess chocolate to drip off. Repeat this process until all the pretzels have been coated with chocolate; transfer to a parchment paper lined baking sheet.
Tip: Get creative, top the wet chocolate with coconut, dip only the bottoms, drizzle chocolate over top or leave it plain. The possibilities are endless.
o Allow chocolate coating to cool completely before serving.
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