1-First, preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Arrange the 24 pretzels on the sheet and place half of a caramel square on each one. This setup ensures even melting without making a mess.

2-Bake for 3 to 5 minutes until the caramel melts but doesn’t fill the pretzel holes completely it will spread as it cools, so keep an eye on it. Baking time might vary if your oven runs hot, so aim for 4 to 5 minutes if needed. Once done, let the pretzels cool fully before the next step to prevent the chocolate from melting too soon.

3-Now, melt the ¾ cup of semi-sweet or milk chocolate with 1 teaspoon coconut oil to make dipping smoother and ensure a glossy finish. Dip the cooled pretzels fully or halfway into the chocolate, letting any excess drip back into the bowl for a neat look. Adding that coconut oil really helps with the process, making the chocolate easier to work with.

4-Place the dipped pretzels back on the lined baking sheet and sprinkle them with Christmas sprinkles for a festive touch. Let them cool completely before storing in an airtight container. For an extra layer of flavor, remember to fully cool the pretzels first as per the tips.