Easy Christmas Treats: No-Bake Salted Caramel Pretzel Bites

Instructions:

1. Line one or two baking sheets with parchment paper or a silicone mat; this prevents sticking.
2. Unwrap the caramel squares and place them in a small saucepan over low heat or in a microwave-safe bowl. Add the milk or cream.
3. Stir continuously until the caramel is smooth and runny (about 4–5 minutes). If microwaving, heat in 30-second bursts, stirring vigorously after each, until smooth. The goal is a thick but easily spreadable consistency.
4. Working quickly while the caramel is warm, spoon about 1/2 teaspoon of caramel onto the flat side of one pretzel twist. Place a second pretzel twist on top, gently pressing down to create a caramel 'sandwich'.
5. Transfer the assembled caramel pretzel bites to the lined baking sheets. Place them in the refrigerator for 15 minutes to allow the caramel to firm up slightly.
6. Prepare the chocolate: Place the chocolate (chips or chopped block) and the coconut oil (if using) into the double boiler or a clean, dry microwave-safe bowl.
7. Melt the chocolate slowly until completely smooth and glossy. Avoid overheating, as this makes the chocolate seize.
8. Using a dinner fork or dipping tool, pick up one chilled caramel pretzel bite. Submerge the bite completely in the melted chocolate. Tap the fork gently on the edge of the bowl to allow excess chocolate to drip off.
9. Return the dipped bite to the parchment-lined sheet. Immediately sprinkle with a few grains of flaky sea salt (and/or sprinkles).
10. Continue dipping until all bites are coated.
11. Return the baking sheets to the refrigerator for a minimum of 15–20 minutes until the chocolate is completely set and solid to the touch.
12. Once set, the Rudolph Crunch bites are ready to serve. Store them in an airtight container at room temperature (or chilled, if preferred) for up to 5 days.