These simple Samoa Pretzel Sticks are inspired by one of my favorite Girl Scout Cookies! I absolutely love the caramel, chocolate & coconut in those tasty Samoa cookies. And all those flavors come together perfectly in these pretzel sticks!

Love Samoas as much as I do? You have to try my Samoa Cookie Bars, too!

Samoa Cookie Pretzel Sticks

With the addition of the pretzel, you get a little salty with the sweet, which is delish! I also love these because they are so easy to make. You could totally make them with kiddos – just maybe don’t let them melt the caramel – that gets hot!

They are such a great way to enjoy the flavors of Samoas all year long and without having to spend $4 a box.

Image of a Stack of Samoa Pretzel Sticks

The recipe makes quite a few – basically a whole bag of pretzel sticks. So we had quite a few of them to share. Our neighbors loved them, the hubs loved them and my co-worker and his fam loved them. I even got super cute thank you notes from the kids. 🙂

Image of Chocolate, Caramel & Coconut Pretzel Sticks

Don’t Forget to Toast Your Coconut!

Have you ever toasted coconut? It smells so good! I love the sweetness of it. In fact, I have lotions that are coconut scented. To me, it’s kind of like vanilla times 10. Extra-vanilla-y.

And all that coconut scent takes me right to beach with a pina colada! I cannot wait for summer! The weather here just cannot make up it’s mind. One day it’s 70 degrees and the next it’s back to 35.

And now we’ve got all kinds of rain. Not a fan.

Image of Chocolate, Caramel & Coconut Pretzel Sticks in a Jar

But have no fear, these pretzel sticks are here! Corny I know. But they will save you from having to buy more Samoas, since you already ate a couple boxes on your own. No? Just me? 🙂

And the coconut will hopefully make you happy and a little beach-y. We’ve gotta carry ourselves through this little bit of winter we have left however we can.

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Samoa Pretzel Sticks

Author Lindsay

Servings -35 pretzel sticks

Prep Time 10

Cook Time 10

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Ingredients

▢ 1 bag caramels (11 oz bag, I used Kraft)
▢ 2 tablespoons water
▢ 2 ½ cups toasted coconut
▢ 3 cups semi-sweet chocolate chips
▢ 2 tablespoons shortening

Instructions

1. Add caramels to a saucepan with water. Cook on medium low until caramels are completely melted, stirring constantly.
2. Once melted, pour caramel into a tall glass, tall enough to dip the pretzel sticks in at least half way.
3. Place parchment paper on the counter.
4. One at a time, dip pretzels into the caramel, half to 3/4 way.
5. Place dipped pretzels onto parchment paper to cool and harden fully, 2-3 hours. Or place in refrigerator for about 1 hour.
6. Spread coconut onto a baking sheet covered with parchment paper. Bake at 325 degrees for 5-10 minutes, or until lightly toasted. Set aside to cool.
7. When ready, melt chocolate chips and shortening in another tall glass in the microwave, stopping about every 30 seconds to stir so that you don’t burn the chocolate.
8. Dip caramel dipped pretzels into chocolate one at a time.
9. Hold chocolate dipped pretzel over cookie sheet with coconut and sprinkle coconut on melted chocolate.
10. Place pretzels on parchment paper to dry.

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Enjoy!

Categories:

No Bake Desserts, Other Sweets, Recipes, Sweets and Treats,

31 Comments

What size bag of caramels did you use? Kraft has 11 oz. bags now, but also has “bits”- little balls of caramel so no more unwrapping! How long will these keep? Wondering if they will get soggy in our Minnesota lake country weather. Thanks for the inspiration. Our neighbor hosts a “state fair picnic”- bring whatever you want but it has to be on a stick!

Lindsay says:

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I used the 11 oz bag. I updated the recipe to reflect that. I did use the square caramels, I don’t know if the bits will give the same result or not. I think those are made to hold their shape better. They should keep for at least a week, probably longer. I’d keep them in a well sealed container to help them not get soggy from the weather.

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