Salted Caramel Pretzel Pecan Bon Bons

• Vegetarian

• Baking & Spices

  • 10 oz Bakers semi-sweet chocolate
  • 1/4 tsp Cinnamon
  • 40 Kraft caramels
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Baker's shredded coconut, toasted
  • 40 Pecan, whole toasted Halves

• Snacks

  • 40 Pretzels, mini

Found on bakerbynature.com

Ingredients

• 40 Mini-pretzels (be sure to use whole, unbroken ones)
• 40 Kraft Caramels, Unwrapped
• 10 ounces, Bakers Semi-sweet Chocolate
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 tablespoon coconut oil
• 40 whole Pecan Halves, toasted
• 1/2 cup toasted Bakers shredded coconut, optional

Directions

• 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.