These caramel pretzels will quickly become a favorite holiday (and anytime) treat.
Crisp pretzel rods dipped in warm, gooey caramel, rolled in crunchy toffee chips and finished with a chocolate drizzle.
I can’t say no.
My love for these pretzels began nearly a year ago. The recipe came from Lacy’s mother-in-law, who makes some of the best snacks. It’s simple, reliable and irresistible — perfect for gifting during the holidays or sharing at any gathering.
Lacy mentioned these pretzels for months, but I finally tried them around her New Year’s Eve wedding. I didn’t even taste them at the party — it happened the next morning when my sister-in-law insisted I take some home. Once I tried them, I was hooked.
They were outstanding!
I had no idea they were so easy to make. Really — it’s just a pretzel rod dipped in caramel, rolled in toffee chips, then drizzled with chocolate. The combination of salty, sweet and crunchy is perfection.
These pretzels are crunchy and chocolatey, with the perfect balance of caramel and toffee. They’re a great addition to cookie boxes and make a lovely homemade gift.
Since that first taste, I’ve made them several times and they’re always a hit. They store well, so you can prepare them ahead for trips or holiday baking. On a recent road trip they were gone within days — everyone loved them.
These aren’t just holiday treats — they’re perfect year-round for celebrations, parties or a simple weekend indulgence. Make a batch and be the most popular guest.
Caramel Pretzels
Caramel Pretzels
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Ingredients
- 20 pretzel rods
- 1 8 ounce bag toffee chips
- 1 11 ounce bag caramels, unwrapped
- 2 tablespoons heavy cream
- 4 ounces milk, dark or white chocolate (or a mix), melted for drizzling
- 1 teaspoon coconut oil
Instructions
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Line a baking sheet with parchment paper and arrange the pretzel rods on it. Pour toffee chips onto a plate for easy rolling.
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Combine the unwrapped caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the caramel is fully melted and smooth.
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Dip each pretzel rod about two-thirds of the way into the warm caramel. Immediately roll the caramel-covered portion in the toffee chips, pressing gently to adhere. Place back on the parchment and repeat with the remaining pretzels.
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Melt the chocolate and coconut oil together in a microwave-safe bowl until smooth. Use a spoon to drizzle the chocolate over the coated pretzels. Allow the chocolate to set completely, about 30 minutes. Store between layers of parchment in a container or wrap individually in parchment and place in a resealable bag.
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These hold well for about 1–2 weeks when stored properly, so you can make them ahead of time for gatherings or gifts.
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That crunch is everything.