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!



No-Bake Chocolate Caramel Pretzel Bars



I’m definitely not the only person who’s figured this out, but no-bake recipes are truly the bomb.  If something is no-bake it’s almost guaranteed to be less work, definitely less risky (you can’t burn anything or forget about something for too long!), and no-bake treats require an equal, if not decreased, required patience time before you can eat your goodie! Sounds like a win-win-win to me.

I found a scrumptious looking no-bake recipe on the interwebs yesterday that called for lots of chocolate chips, coconut, and dried fruit- none of which did I have. Thus, I took some inspiration from that original recipe, omitted the fruit and coconut, replaced almost all of the chocolate chips with butterscotch chips and cocoa powder, and added salt and crushed pretzel pieces for a little crunch and flavor!

I was worried the pretzels would get soft while chilling, but they maintained their crunch, making this dish one I am very proud of! Whip this together and store it in your fridge for all those moments when you need something a little sweet, or just something to hold you over until the next meal. I promise you, no-bakes are the bomb.



  • 1 cup peanut butter
  • 2/3 cup honey
  • ½ cup coconut oil (no substitute, it’s what gives it a creamy texture and flavor!)
  • ¼ cup dark chocolate chips
  • 1 cup butterscotch chips
  • 2 cups oats
  • 1 rounded teaspoon cocoa powder
  • 1/8 – ¼ teaspoon sea salt
  • 3-5 large pretzel rods


  1. In a medium sized saucepan, melt together the peanut butter, honey, and coconut oil, stirring until completely blended.
  2. Remove the pot from the heat and stir in the chocolate and butterscotch chips until melted.
  3. Stir in the oats, salt, and cocoa powder.
  4. Break the pretzel rods into small pieces- you can either use your hands or pulse the pretzel rods in a slap chop or food processor for just a few seconds.  They should not be so finely ground that you cannot feel their crunch! It’s ok to let them be larger!
  5. Spread into a 13 x 9 inch or 8 x 8 inch pan (depending on how thick you want your bars! I used an 8 x 8) and refrigerate until hardened, about an hour.


Notes and Tis!

  • Store in the refrigerator
  • Gluten free? Use gluten-free oats!
  • Inspired by: New Nostalgia
  • If you like this recipe, check out these other delicious treats from ‘a rented kitchen!’: