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