1 Bag Original Pretzel Crisps
1/2 Cup Sweetened Coconut Flakes
5 oz. Soft Caramels, About 26 Caramels
1 Tbsp. Milk
Semi-Sweet Chocolate Chips


  1. Bake the coconut in the oven at 350 degrees until it just starts to brown, about 10 minutes.
  2. Combine the caramel and the milk in a bowl. Microwave the mixture at 50% power for 1 minute and then stir. Repeat until both ingredients are completely incorporated.
  3. Spread a dollop of the caramel onto each Pretzel Crisps®. Pour the rest of the caramel into the toasted coconut and stir until well combined. Now dollop this new coconut mixture onto the Pretzel Crisps®.
  4. Melt the chocolate in a double boiler and use a spoon to drizzle the chocolate onto the top of each coconut mound. Let set and harden, then enjoy.