The combination of the salty crunch of the pretzels and pecans with the soft caramel and creamy milk chocolate is the perfect holiday bite!
 

Makes: 24
Prep: 5 minutes
Melt: 10 minutes
Cool: 30 minutes

Ingredients:

• 24 Pretzels
• 24 Caramels, unwrapped
  
• 24 Pecans
  
• 8 oz Milk Chocolate Morsels, melted (any chocolate can be used)

Directions: 
Preheat oven to 325˚F. 

Place pretzels onto a baking sheet in a single layer and top each one with individual caramels. Place into a preheated oven for 4-5 minutes or until the caramel begins to melt. 

Once caramel has slightly melted take out of the oven and firmly press the pecans into the caramel. Cool for 5 minutes in the fridge to firm up the caramel. 

Melt the chocolate in a double boiling system by placing a sauce pan with one inch of water at the bottom over low heat, to allow for water to simmer.

Place a heat proof bowl over the sauce pan and add in the chocolate chips to the bowl. Continuously stir until chocolate has melted. 

Dip the bottom of the pretzels into the melted chocolate and place onto a parchment paper to cool. (Speed up the firming process by placing into the refrigerator.) Serve and enjoy!