• Ingredients
    • 24 Snyder’s of Hanover® Butter Snaps Pretzels
    • 24 chocolate covered caramel candies
    • Pastel colored chocolate candies (about 1∕3 bag)
    • 1½ cups sweetened, toasted coconut, very lightly crushed


  • Directions
    1. Preheat oven to 250 degrees.
    2. Place 24 pretzels in a single layer on parchment paper lined cookie sheet.
    3. Place one chocolate covered caramel candy in the center of each pretzel.
    4. Place in preheated oven and bake for approx. 5 minutes.
    5. Gently press toasted coconut on melted chocolate covered caramel candy. Then press three pastel colored chocolate candies into the coconut.
    6. Cool completely, until chocolate hardens.
    7. Store in an airtight container.