Ingredients
Method
- Preheat the oven to 350 degrees F.
- Line a large baking sheet with foil or parchment and lightly spray with cooking spray.
- Spread mini pretzels evenly over the baking sheet in a single layer, covering as much of the baking sheet as possible.
- In a medium saucepan over medium heat, melt the butter and add in the brown sugar, stirring frequently until the mixture begins to bubble.
- Simmer for 3 minutes, stirring often. The color will lighten and the mixture will thicken.
- Remove from heat and stir in vanilla extract and sea salt.
- Pour the mixture over the pretzels immediately, spreading out as evenly as possible.
- Place the baking sheet onto the middle rack in the 350 degree F oven. Bake for 6-8 minutes until the caramel mixture begins to bubble and has spread out to fill the holes between the pretzels.
- Remove the baking sheet from the oven and spread the chocolate chips evenly over the pretzels.
- Return the baking sheet to the oven for 1-2 minutes until the chocolate chips become shiny.
- Remove from the oven and using a spatula, spread the chocolate over the top of the caramel layer.
- Sprinkle M&M's over the melted chocolate.
- Chill in the fridge or freezer for 1-2 hours until set.
- Cut into pieces or break apart into chunks. Store in an airtight container in the refrigerator or freezer for up to a week. Enjoy!