Caramel Filled Chocolate Pretzels

Why you’ll love these Caramel Filled Chocolate Pretzels

1. The perfect sweet, salty, and crunchy combo in every bite
2. Gooey caramel centre with a smooth chocolate coating
3. Super easy to make with just a few ingredients
4. Great for gifting, parties, or quick snack cravings
5. Totally addictive and impossible to stop at just one

How to make Caramel Filled Chocolate Pretzels

Ingredients

• 40–50 small salted pretzels
• 20–25 soft caramels (e.g. Werther’s Original, Rolo’s or similar)
• 150–200g milk or dark chocolate
• Optional: flaky sea salt

Instructions

1. Preheat oven to 180°C (160°C fan).
2. Line a baking tray and place half the pretzels flat on it.
3. Add one caramel on top of each pretzel.
4. Bake for 3–5 minutes until the caramel softens (not fully melted).
5. Remove from oven and gently press another pretzel on top to make a sandwich.
6. Let them cool slightly so the caramel sets a bit.
7. Melt the chocolate (microwave in short bursts or over a bain-marie).
8. Dip each pretzel sandwich into the chocolate, coating fully or halfway.
9. Place on parchment paper and sprinkle with flaky salt if desired.
10. Leave to set at room temp or in the fridge.

Storage tips

1. Room temperature (best): Store in an airtight container for up to 1 week to keep the pretzels crisp
2. Keep them cool & dry: Heat can soften the chocolate and caramel too much
3. Avoid the fridge (if possible): It can make the pretzels lose their crunch and the chocolate sweat
4. If refrigerating: Use parchment between layers and bring to room temp before eating
5. Freezing option: Freeze in a sealed container for up to 2 months and defrost at room temp to maintain texture

Caramel Filled Chocolate Pretzels

Sweet, salty pretzel sandwiches filled with gooey caramel and coated in smooth chocolate.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 25 servings

Course: Snack

Ingredients Method

Ingredients

  

• 40 –50 small salted pretzels
• 20 –25 soft caramels e.g. Werther’s Original, Rolo’s or similar
• 150 –200g milk or dark chocolate
• Optional: flaky sea salt

Method

 

1. Preheat oven to 180°C (160°C fan).
2. Line a baking tray and place half the pretzels flat on it.
3. Add one caramel on top of each pretzel.
4. Bake for 3–5 minutes until the caramel softens (not fully melted).
5. Remove from oven and gently press another pretzel on top to make a sandwich.
6. Let them cool slightly so the caramel sets a bit.
7. Melt the chocolate (microwave in short bursts or over a bain-marie).
8. Dip each pretzel sandwich into the chocolate, coating fully or halfway.
9. Place on parchment paper and sprinkle with flaky salt if desired.
10. Leave to set at room temp or in the fridge.