Name: Samoa Pretzel Bites
Prep time: 15 min
Total time: 30 min
Ingredients: 70 pretzel snaps; 2 1/4 cups sweetened shredded coconut (toasted and divided); 1 cup caramel dip (i use Marzetti brand ); 1 cup semi-sweet chocolate chips; 1 tbsp vegetable oil

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Samoa Pretzel Bites take the tasty trio that makes up Samoa cookies—caramel, coconut, and chocolate—and combines it with a crispy, crunchy pretzel base!

If you like these Samoa Pretzel Bites, you have to try my No Bake Samoas too! They’re a delicious Girl Scout copycat cookie with a fudge stripe cookie base, caramel coconut topping, and rich chocolate drizzle.

Why you’ll love this recipe:

These easy Samoa Pretzel Bites feature a chewy mix of caramel and coconut sandwiched between crunchy pretzel snaps and drizzled with silky smooth chocolate. They’re a poppable version of the fan favorite Samoa cookie we all know and love!

If you love sweet and salty combinations, you’ll love my Samoa Pretzel Bites! You get the salty and crunchy from the pretzels, the sweet and chewy from the caramel, and the satisfaction from the combination of it all! No matter what time of year it is, make these for a quick and easy sweet treat!

Ingredients you’ll need:

Sweetened shredded coconut- toasted
Caramel dip
Pretzel snaps
Semi-sweet chocolate chips
Vegetable oil

These 5 ingredient Samoa pretzels have all the flavors of Samoa cookies packed into a deliciously simple little bite! Gooey, crunchy, and packed with buttery caramel, toasted coconut and sweet chocolate, these Samoa Pretzel Bites are sure to please every Samoa cookie lover!

If Samoas happen to be your favorite Girl Scout cookie, (and how could they not be?) I’ve got you covered with this fun, no-bake option that will satisfy that sweet-tooth craving in just 30 minutes!

Crunchy, salty pretzels are topped with a layer of chewy caramel and toasted coconut, then finished off with a zig-zag drizzle of melted chocolate, I mean how could you say no?!

How to make the best Samoa Pretzel Bites:

Preheat your oven to 350 degrees F and pour the shredded coconut onto a baking sheet. Bake for 10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
Microwave your caramel dip for 30-45 seconds to make it easier to mix, then combine 2 cups of the toasted coconut with the caramel dip.
Top half the pretzel snaps with 1 tsp of the caramel coconut mixture, then sandwich with another pretzel snap and set aside.
In a microwave safe bowl, combine semi-sweet chocolate chips with vegetable oil. Microwave in 30 second intervals, stirring in between, until melted and smooth.
Drizzle the melted chocolate over the pretzel bites and sprinkle with remaining shredded coconut. Transfer to the fridge to let the chocolate set before enjoying!

Samoa Pretzel Bites are inspired by one of my favorite Girl Scout cookies! I absolutely love the chocolate, caramel, and coconut combination in traditional Samoa cookies- and all those flavors come together perfectly in these pretzel bites!

Traditional Samoa cookies start out with a shortbread cookie, which is delicious, but I wanted to give the classic a fun twist and swap the cookies for pretzels. I love the saltiness along with the chocolate and sweetened coconut!

The base starts with a pretzel snap, then add a layer of coconut caramel mix, top with another pretzel, and drizzle with melted chocolate and sprinkle with more coconut! They’re easy to make and full of sweet, salty, crunchy goodness! Samoa Pretzel Bites are a delicious, easy treat that everyone will love.

My top tips:

TOASTING THE COCONUT: I recommend toasting the coconut before assembling these cookies to improve the texture and enhance the natural flavor. Make sure to watch it very closely in the oven, as it can burn quickly!
PRETZEL VARIETIES: I like using pretzel snaps for this recipe, but mini pretzel twists, or waffle pretzels work great too!
CARAMEL DIP: Using store-bought caramel dip adds so much convenience to this recipe! I do recommend warming the caramel dip slightly in the microwave to make it more spreadable but that’s it!
SCOOPING: The caramel coconut mixture is quite sticky, so I find it helpful to use a 1 tsp triggered scoop to evenly portion the mixture onto the pretzels. If you don’t have one, a regular spoon works fine, you’ll just need to wash your sticky hands afterwards!
MELTING CHOCOLATE: I recommend microwaving the chocolate in 30 second intervals to prevent any burning. Adding a little vegetable oil to the chocolate chips is also great because the oil thins out the chocolate and makes it more suitable for drizzling.
CHOCOLATE DRIZZLE: I find it helpful to transfer the remaining melted chocolate to a Ziploc bag before cutting off one end and drizzling. This makes the chocolate drizzle more evenly and keeps things mess free.
TOPPING: The wet chocolate acts as a glue for the coconut to stick to, so it’s important to top these with the remaining shredded coconut before the chocolate drizzle has set.
PREPARED BAKING SHEET: Be sure to let these pretzel bites set on a sheet of parchment paper or a silicone mat to prevent sticking. This ensures the chilled chocolate will easily release from the baking sheet when you’re ready to enjoy!
CHILLING: You can let these set at room temperature, but it may take hours for the chocolate drizzle to fully harden. To speed up the process, feel free to place these cookies in the fridge for 15 minutes to set the chocolate. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!
STORING: I recommend transferring any leftovers into an airtight container and storing in the fridge for up to 1 week. These may also be stored at room temperature – just keep them in a cool place to prevent the chocolate from melting.

Looking for more sweet and salty treats? Try these out!

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