Salted Caramel Hot Chocolate



Well, this is the final post in my holiday hot chocolate series. I am not going to lie, I’ve kind of gotten used to my daily afternoon dose of homemade hot chocolate.  I have had so much fun making these delicious recipes- each time serving up just enough for each member of my family that was home at the time.

Something about a warm drink in the winter exudes a sense of comfort and safety.  You can wrap your fingers around that mug and feel some of the day’s stresses slip away.

I’m a firm believer in chasing what brings you joy, in slowing down for the little things that matter, and in taking at least a minute for yourself. I hope these recipes give you a sense of enjoyment, a chance to try something new, and a little bit of that comfort and safety that we all long for- especially around the holidays.

Merry Christmas and Happy New Year, from my rented kitchen to yours!

Also, don’t miss the other hot chocolate flavors of the week- links found below!


‘Tis The Season’: Hot Chocolate Series Review:

Day One: Pumpkin Hot Chocolate

Day Two: Ginger Hot Chocolate

Day Three: Coconut Hot Chocolate

Day Four: Mexican Hot Chocolate




  • 2 Cups milk
  • 1 ½ Tablespoons sugar
  • 2 Tablespoons cocoa powder
  • ¼ teaspoon sea salt
  • 6 Caramel Hershey Kisses
  • Optional topping: Whipped Cream, caramel syrup, sea salt, marshmallows


  1. Heat the milk in a small saucepan over medium heat.
  2. Once warm, whisk in the sugar, cocoa powder and salt until completely blended.
  3. Finally, stir in the Hershey kisses just until melted, and remove from heat.
  4. Suggested topping: Whipped cream with a caramel drizzle and a dash of sea salt! An alternate to this would be to drizzle caramel sauce along the inside walls of your mug before pouring in the cocoa! Have fun with it.




Notes and Tips!:

  • Source: A Rented kitchen
  • Don’t miss the other delicious hot chocolate recipes, posted above!



Caramel Delight Chocolate Covered Pretzels

Chocolate covered pretzels and Girl Scout cookies.  I’m pretty sure these are the world’s Achilles’ heel.  I mean seriously, have you ever heard someone say, “no, I don’t really want a thin mint,” or “actually, I’m just not a chocolate-covered pretzel person?”

I’ll answer for you- you haven’t. Ever.

For that reason, and because I’m a chocolate addict, when I stumbled upon this recipe I knew I had to make it immediately.  These long crispy pretzels are dipped in a layer of caramel, covered with a layer of milk chocolate, and sprinkled with toasted coconut. Aka they taste like Caramel Delight Girl Scout cookies! What more could you ever want?! Give these a try. Make them for the holidays, for your friends, for yourself….

You’re going to love them.


  • 1 10oz. package Pretzel Rods
  • 14 oz. package Caramel Candies (suck as Kraft Caramels), unwrapped
  • 2 tablespoons Water
  • 1 package semi-sweet chocolate chips
  • 2 cups shredded coconut, toasted


  1. Line 2 large baking sheets with a layer of aluminum foil
  2. Preheat the oven to 350 degrees.
  3. Spread a thin layer of coconut on a baking sheet and toast for no more than 5 minutes. The coconut can burn quickly, so pay close attention to it.
  4. Place the caramels in a medium size, microwave safe bowl, with the 2 Tablespoons of water.
  5. Microwave the caramels until smooth and melted in thirty-second intervals, stir slightly in between each.
  6. Melt the chocolate chips as desired. Candy chocolate can be melted in the microwave at 30-second intervals. However, I often prefer to melt the chocolate chips with a tablespoon or two of milk in a small sauce pot over medium low heat, stirring constantly. Remove to chocolate from the heat once the chips are melted, but continue stirring frequently.
  7. Assemble the pretzels one at a time.  Start by dunking the pretzel in the melted caramel, using a spoon to move the caramel up the sides until there is 1 inch- 1.5 inches of pretzel uncovered.
  8. Let excess caramel drip off, then immediately dunk the pretzel in the melted chocolate.
  9. Twist the pretzel some to allow excess chocolate to fall off.
  10. Sprinkle the pretzel rod with toasted coconut and place on the foil-lined baking sheet.
  11. Refrigerate the pretzels for 10 minutes to allow them to set.
  12. Enjoy!


  • Yield: 20-25 Pretzel Rods.
  • The original source for this recipe suggests putting the caramel and chocolate in tall glasses to dip them in instead of bowls. Use whatever you have! I found that a bowl and a spoon worked just as well for coating the pretzels.
  • Source: Leslie Green from The Hungry Housewife
  • If you like this recipe, try these delicious No-Bake Energy Bites or my favorite Double Chocolate Chip Brownie!