Coconut Pretzel Bites

Active time: about 75 minutes | Yield: 68

Okay I'll be honest and admit that these are a little bit of a project, but let me tell you it is SO worth it! I could eat these all day. Just set aside an afternoon and make these, you will not regret it.

Ingredients:

• 200g (1 cup) brown sugar

• 3 tbsp unsalted butter, cut into small pieces, room temperature

• ¾ cup canned coconut milk, room temperature

• 1 ½ tsp vanilla extract

• 1 ½ tsp salt

• 200g (2 cups) shredded sweetened coconut, lightly toasted

• 360g (3 cups) mini pretzel twists (approximately)

• 360g (14 ounces / 2 cups) chocolate chips, to melt

• 2 tsp coconut oil

• Flake salt, optional

Directions:

1. Line 2 baking sheets with parchment paper. Have your pretzels measured out in a large bowl. Preheat the oven to 250.

2. On one baking sheet, spread out the coconut shreds in an even layer. Place in the preheated oven for about 4 minutes. After 4 minutes, the top layer should be browned. Toss them with a spatula. If you’re using a large baking sheet and they are well spread out, you may be done toasting them. If your baking sheet is smaller and some of the coconut is still not browned, return to the oven for another 3-5 minutes until most of the coconut is lightly browned. Keep a close eye on it, so as not to burn.

3. Add the brown sugar to a large pot and cook over medium heat until the sugar has melted and turns to a caramel (8-10 minutes).

4. Remove the pot from the heat and add butter, whisk until combined.

5. Stir in coconut milk and return to medium heat. Your caramel may harden here if your coconut milk is too cold, but it will liquify again once you return it to the heat. Cook, stirring frequently, until the caramel is thickened (6-10 minutes).

6. Remove from heat. Let sit for 3 minutes, then mix in vanilla, salt, and toasted coconut. The caramel will make a sort-of glue for the shredded coconut pieces.

7. Spoon 1 heaping teaspoon of the coconut shreds onto a pretzel, then place another pretzel on top of the caramel to create a sandwich (don’t press the pretzels too hard or they will break). Place the pretzel sandwich on the prepared baking sheet. Repeat with remaining pretzels and caramel.

8. Freeze the caramel pretzels for 25-30 minutes.

9. Once chilled, place your chocolate & coconut oil in a microwave-safe bowl. Microwave in 30 second intervals, mixing in between each interval, until the chocolate is completely melted.

10. Use a fork to dip each pretzel in chocolate, scrape the bottom of the fork on the edge of the chocolate bowl to remove excess chocolate. Return chocolate-coated pretzels to the parchment-lined pan.

11. If desired, add flake salt, drizzle on extra chocolate, or add festive sprinkles.

12. Refrigerate for about 20 minutes to allow the chocolate to cool.

Notes:

• These treats can be stored in the refrigerator for up to 2 weeks (although you will probably devour them before 2 weeks is up).