Description

Gooey caramel balls wrapped in melted chocolate, crushed pretzels, and toasted pecans, balanced with sea salt for a rich dessert experience. Quick to make and perfect for chilly autumn days or festive gatherings, these handheld treats satisfy cravings with minimal effort.

Ingredients

Scale

Soft caramel candies 1 cup
Heavy cream 2 tbsp
Semi-sweet chocolate chips 2 cups
Coconut oil 1 tbsp
Crushed pretzels 1/2 cup
Sea salt 1/4 tsp
Chopped pecans 1/4 cup

Instructions

Combine caramel candies and cream in a microwave-safe bowl
Heat in 20-second intervals, stirring after each until smooth
Let cool slightly to make handling easier
Line a baking tray with parchment paper
Portion chilled caramel into 20 equal balls
Add chocolate chips and coconut oil to a microwave-safe bowl
Heat until smooth, stirring every 15 seconds
Dip pretzel-coated caramel balls into chocolate coating until evenly covered
Sprinkle sea salt and chopped pecans while chocolate is semi-melted
Place on baking tray and refrigerate until set

Notes

For vegan option, use non-dairy caramel candies and heavy cream
Coconut oil ensures glossy coating and quick setting
Adjust pretzel quantity for wheat-free version if needed
Pecans can be omitted for nut allergies

Prep Time: 15
Cook Time: 30
Category: Baking
Method: No-Bake
Cuisine: North American

Nutrition

Serving Size: 1 bomb
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg