Ingredients
Units
Scale
- 2 cups stevia sweetened chocolate chips
- 2–3 cups gluten free mini pretzels
- 1 3.5 oz bag cocomels sugar free caramels
- 1 tsp almond milk or water
- Flake salt
Instructions
- Line a baking sheet with parchment paper.
- Add chocolate chips to a microwave safe bowl and microwave in 30 second increments stirring each time until the chocolate is melted.
- Pour 3/4 of the chocolate onto the parchment paper and spread into a rectangle. Top with the pretzels immediately while still wet and press them gently into the chocolate. Pretzels can overlap and you can create layers.
- Unwrap caramels and place them in a microwave safe bowl with 2 tsp of almond milk or water.
- Microwave in 20 second increments, stirring between each time, until the caramels are completely melted this step.
- Once the caramel has thickened a bit, pour it evenly over the pretzels and spread evenly as best as you can. Drizzle remaining melted chocolate over the caramel and place in the refrigerator to harden.
- Garnish with flake salt and with a sharp knife or break into pieces.
- Prep Time: 10 mins
- Cook Time: 2 min