Place the pretzel rods on a sheet of parchment paper. Place the toffee chips on a plate.

Combine the caramels and heavy cream in a bowl. Microwave in 30 second increments, stirring after each, until the caramel is melted completely and smooth.

Dip each pretzel in the caramel - I cover it about ⅔ of the way. Right after dipping, roll each pretzel in the toffee chips, covering as much of the caramel as you can. Place the pretzel rod back on the parchment and repeat with remaining pretzels.

Once finished, melt the chocolate (you can use dark, milk or white! It’s up to you) and coconut oil together in a microwave safe bowl until smooth. Use a spoon to drizzle the chocolate over the caramel pretzels. Let set completely, about 30 minutes. You can package these up in a container between layers or parchment, or wrap each singly in parchment and store in a resealable bag. We love them!

As a note, I’d say you can make them 1 to 2 weeks ahead of time and they will stay fresh.