Ingredients:
7 ounces milk chocolate
3-4 ounces caramel topping
40 Pretzel snaps 
Sea salt for garnish

Directions:
Microwave chocolate in 20-second intervals until fully melted, stirring in between to make sure chocolate doesn’t burn. Once melted, set aside. Take two pretzels, and spread caramel on one side of one pretzel, then top with the other pretzel. (If caramel starts to pour through the pretzels holes, simply wipe it with a knife). Dip caramel pretzels into chocolate to fully coat. Place on parchment paper and top with sea salt. Refrigerate pretzels 1 hour to allow them to set.