30 Pretzels (or more until you run out of caramel and chocolate to coat them in)
A bag of Kraft Caramels, (around 35 if buying bulk)
6 Oz of Milk Chocolate chunks
Place the unwrapped caramels in a glass bowl. Microwave on high heat in 30-45 second increments until the caramels are completely melted. Place parchment paper on the counter. Stir the pretzels directly into the melted caramel. Quickly coat them all and poor the mixture onto the parchment paper. Using a fork, separate the pretzels so you don’t end up with a ball of hard caramel once it cools. Melt the chocolate chunks in a heatproof bowl over simmering water while the pretzels are cooling. One at a time, dunk the cooled pretzels into the chocolate and set to dry on a clean parchment paper sheet. Decorate with sprinkles and let cool completely before storing in an airtight container.