adapted from recipe from bakerbynature.com

• 40 Mini-pretzels (be sure to use whole, unbroken ones)
• 40 Kraft caramels, unwrapped
• 10 ounces, semi-sweet chocolate [I used chips since they are melt easily]
• 1/4 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1 tablespoon coconut oil
• 40 whole pecan halves, toasted

1. Preheat oven to 325 degrees.
2. Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels in neat rows on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for a minimum of 6 minutes, or until the caramels are softened [mine took almost 10 minutes]; remove the pan from the oven.
3. Gently press a toasted pecan half onto each caramel; set aside and cool completely.
4. In the meantime, melt the chocolate, coconut oil, cinnamon, and vanilla. You can do this on the stovetop or in the microwave.
5. When the caramel covered pretzels have cooled, remove them from the baking sheet.
6. Place a few in the bowl of melted chocolate, stir them around to coat completely, then remove them one at a time, allowing excess chocolate to drip off; repeat until all pretzels have been dipped; transfer to a parchment paper lined baking sheet. Alternatively, you can simply drizzle each bon bon with chocolate.
7. Allow chocolate coating to cool completely before serving.