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Caramel apple pretzels with title

Caramel Apple Pretzels

Author Dorothy Kern


  • 28 small twisted pretzels
  • 1/2 bag red candy melts
  • Green pliable candy such as Airheads
  • 1 cup caramel bits you could also use square caramels, unwrapped
  • 1 1/2 tablespoons heavy whipping cream


  • Line a cookie sheet with waxed paper. Set aside.
  • Cut green Airhead in small strips, roll in to a thin rope, and then cut again in small sections to create apple stems.
  • Line a cookie sheet with a silpat/roul’pat or parchment paper sprayed with cooking spray. (I used wax paper and they stuck bad! When I switched to my roul’pat I had no problems.)
  • Melt caramel and heavy cream together in microwave on 30 second intervals, for about 1 minutes, stirring in between. Stir until smooth. Dip pretzels in caramel, tapping off excess. Place on prepared cookie sheet and freeze until hardened about 10 minutes.
  • Preheat an electric griddle over very low heat (about 200 degrees). Top with a folded kitchen towel. (I do this to keep my melts warm so I don't have to keep reheating them. You can skip this step.) Melt candy melts according to package directions, and place bowl on warm griddle to keep it from hardening. Dip pretzels in candy, tapping off excess. Place on cookie sheet. Place a stem on half of the dipped pretzels, to resemble apples. Chill until hardened.