Salted Pretzel Samoas Presents

Steps

1. 1. Line a baking sheet with parchment paper. 2. In a large pot, cook the sugar over medium heat, stirring occasionally until the sugar has melted and turns a golden caramel, about 10 minutes. Remove the pot from the heat and add the chunks of butter, whisking until combined. Then, stir in the coconut milk. Return the pot to medium heat and cook the mixture, stirring until the caramel has thickened into a sauce, about 5-8 minutes. Remove from the heat, let cool slightly, then stir in the vanilla and a pinch of salt. 3. Add the toasted coconut to the coconut caramel sauce and stir until coated. 4. Spoon 2 teaspoons of the coconut caramel mix onto each pretzel and then sandwich together with another pretzel, placing each on the prepared baking sheet. Freeze 15-30 minutes.5. Melt the chocolate in the microwave. Use a fork to dip each pretzel into the chocolate, letting the excess drizzle off. Place on the parchment lined baking sheet. Freeze until set, 15 minutes. Drizzle on more melted chocolate, if desired. Sprinkle the tops with sea salt.6. Store in the fridge or in a cool place for up to 2 weeks.