Salted Caramel Pretzel Pecan Bon Bons
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
36 mins
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Servings
40 pieces
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Course
Dessert
Salted Caramel Pretzel Pecan Bon Bons
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Salted Caramel Pretzel Pecan Bon Bons
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Ingredients
- 40 Mini-pretzels (be sure to use whole, unbroken ones)
- 40 Kraft caramels, unwrapped
- 10 ounces, Baker's Semi-sweet Chocolate
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 tablespoon coconut oil
- 40 whole Pecan Halves, toasted
- 1/2 cup toasted Baker's shredded coconut, optional
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Instructions
- Preheat oven to 325 degrees (F).
- Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels in neat rows on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 6 minutes, or until the caramels are softened; remove the pan from the oven.
- Gently press a toasted pecan half onto each caramel; set aside and cool completely.
- In the meantime, melt the chocolate, coconut oil, cinnamon, and vanilla. You can do this on the stovetop or in the microwave.
- When the caramel covered pretzels have cooled, remove them from the baking sheet.
- Place a few in the bowl of melted chocolate, stir them around to coat completely, then remove them one at a time, allowing excess chocolate to drip off; repeat until all pretzels have been dipped; transfer to a parchment paper lined baking sheet. Top wet chocolate with coconut, if using.
- Allow chocolate coating to cool completely before serving.
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