Chewy chocolate-caramel clusters studded with crunchy pretzels and topped with fleur de sel—no-bake bites that balance sweet, salty, and buttery in every bite.
If caramel sauce is very thick, warm it gently (15–20 seconds in microwave or over low heat) to make it pourable before folding into chocolate. Work quickly once chocolate and caramel are combined; the mixture sets as it cools.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. For uniform bites, use a small cookie scoop or spoon to portion onto parchment.
Ingredients
Scale
Measurement units
- baking sheet
- 3 cup pretzel rods
- double boiler or heatproof bowl over simmering water
- 16 oz semi-sweet chocolate
- small saucepan
- fleur de sel (Use sparingly; a tiny pinch per bite balances sweetness.)
Ingredients
Scale
Measurement units
- baking sheet
- 3 cup pretzel rods
- double boiler or heatproof bowl over simmering water
- 16 oz semi-sweet chocolate
- small saucepan
- fleur de sel (Use sparingly; a tiny pinch per bite balances sweetness.)
Instructions
Prepare the workspace
Line baking sheet with parchment paper.
Chop pretzel rods (1 ½ cup), chopped into ½-inch pieces into roughly ½-inch pieces.
Equipment: Baking sheet, Parchment paper
Melt the chocolate
Set up double boiler with simmering water in lower pot.
Place chopped semi-sweet chocolate (8 oz), chopped in upper bowl and stir until completely melted and smooth.
Warm and combine caramel
Heat salted caramel sauce in small saucepan over low heat, stirring occasionally, until pourable (about 1 minute).
Pour warm salted caramel sauce into melted semi-sweet chocolate (8 oz), melted and stir until fully combined and smooth.
Equipment: Small saucepan
Fold in pretzels and form bites
Remove chocolate-caramel mixture from heat and fold in chopped pretzel rods (1 ½ cup), chopped into ½-inch pieces gently until evenly distributed.
Drop rounded teaspoons of mixture onto parchment-lined baking sheet, spacing about 1 inch apart.
Equipment: Baking sheet
Top with salt and chill
Sprinkle a tiny pinch of fleur de sel over each bite while chocolate is still warm.
Refrigerate bites on baking sheet until chocolate is completely set and firm, about 15 minutes.
Equipment: Baking sheet
Before you cook
Cook notes
- • If caramel sauce is very thick, warm it gently (15–20 seconds in microwave or over low heat) to make it pourable before folding into chocolate.
- • Work quickly once chocolate and caramel are combined; the mixture sets as it cools.
- • For uniform bites, use a small cookie scoop or spoon to portion onto parchment.
- • Fleur de sel (French sea salt) adds elegance; kosher salt works but use less—it's coarser and saltier.
- • Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
- • Do not freeze; chocolate may bloom and texture may become grainy.
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