Description
Loaded Caramel Dipped Pretzels combine salty crunch with rich caramel and fun toppings—an irresistible no-bake treat for any occasion.
Ingredients
Scale
- 1 cup (290g) homemade salted caramel (see note for recipe link)
- 18 large pretzel rods
- 2 cups assorted toppings (crushed M&Ms, nuts, mini chocolate chips, sprinkles, toffee bits, etc)
Instructions
- Prepare toppings
Place your toppings in separate shallow bowls or small plates. Line a baking sheet with parchment or wax paper for setting the dipped pretzels. - Melt the caramel
If your homemade salted caramel is cold, gently warm it in a saucepan over low heat or in the microwave until it’s thick but pourable—not too runny. Let it cool slightly so it clings to the pretzels. - Dip the pretzels
Hold each pretzel rod by one end and dip about two-thirds of it into the caramel. Use a spoon to help coat evenly if needed. Let the excess drip off. - Roll in toppings
Immediately roll or sprinkle your chosen toppings onto the caramel-coated part of the pretzel. Be generous for a fully loaded look. - Set on parchment
Place the coated pretzels on the lined baking sheet. Let them sit at room temperature for 30 minutes or refrigerate for 15 minutes to firm up. - Serve or package
Once set, they’re ready to eat or wrap in cellophane bags for gifting.
Notes
Use thick pretzel rods—they’re sturdier and hold toppings better.
Don’t overheat the caramel or it may become too thin and slide off.
Let caramel cool slightly before dipping for best coating consistency.
Work quickly—caramel sets fast, so dip and decorate one at a time.