How long do caramel apple pretzel bites last?

Store them in an airtight container in the fridge for up to 3-4 days. Since they're made with fresh apple, they're best enjoyed within the first couple days for the freshest texture — the apple can soften a bit the longer they sit.

Can you freeze caramel apple pretzel bites?

Not recommended. The fresh apple doesn't freeze and thaw well — it gets watery and loses its crunch, which changes the texture of the whole bite. These are best made a day or two ahead and kept in the fridge instead.

Do I need to bake these?

Nope, this is a completely no-bake recipe! The chocolate base just needs to set in the fridge or freezer, and the caramel comes together with a simple whisk. No oven required.

Can I make these ahead of time for a party?

Yes, these are a great make-ahead snack! Assemble them up to a day in advance and keep them in the fridge until you're ready to serve. Just remember to pull them out about 5 minutes before serving so the caramel has time to soften back up.

Caramel Apple Pretzel Bites (vegan + gluten-free)

Description

These vegan caramel apple pretzel bites start with a chocolate pretzel base, get piled high with diced green apple stirred into dairy-free no-cook SunButter caramel, then finished with a chocolate drizzle and crushed pretzel crumbs. Made in a mini muffin pan for easy bite-sized snacking — no candy thermometer, no baking the caramel, just simple stir-and-assemble fall flavor. Gluten-free and vegan!

Ingredients

Scale

1 cup (180g) semi-sweet chocolate chips
1 tsp coconut oil
1.5 cups (60g) gluten-free pretzels
1/4 cup (65g) Organic SunButter
1/4 cup (80g) maple syrup
2 tbsps (25g) coconut oil
1 tsp vanilla extract
1/4 tsp salt
1 Granny Smith apple, diced (~200g)

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Instructions

Place the pretzels in a plastic bag, and use the bottom of a jar to crush to coarse crumbs. Or you can pulse in a blender or food processor.
Spoon about one tablespoon of pretzels into each cup of a silicone mini muffin pan (or simply place a whole mini pretzel in the bottom of each muffin cup if they fit!)
Melt the chocolate chips with the coconut oil, and stir until smooth. Spoon about one teaspoon of chocolate on top of the pretzels. Tap the pan to allow the chocolate to settle around the crumbs.
Make the caramel by whisking together the SunButter, maple syrup, coconut oil, vanilla, and salt.
Finely dice the apple. Stir into the caramel.
Spoon the caramel apple mixture into each muffin cup, filling all the way to the top. Press in slightly to help the apples settle and completely fill the cup.
Drizzle with leftover melted chocolate and pretzel crumbs.
Refrigerate at least 2 hours.
Remove from the fridge 5-10 minutes before serving so the caramel has a chance to soften and get deliciously gooey.
Keep leftovers in an airtight container in the refrigerator for 3-4 days.

Keywords: dairy free, caramel, fall, easy, snack, healthy, kids, gluten free, vegan