Step 1

Preheat oven to 325 degrees (F).

Step 2

Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels in neat rows on the pan, then top each pretzel with an unwrapped caramel. Place the pan into the oven for 6 minutes, or until the caramels are softened; remove the pan from the oven.

Step 3

Gently press a toasted pecan half onto each caramel; set aside and cool completely.

Step 4

In the meantime, melt the chocolate, coconut oil, cinnamon, and vanilla. You can do this on the stovetop or in the microwave.

Step 5

When the caramel covered pretzels have cooled, remove them from the baking sheet.

Step 6

Place a few in the bowl of melted chocolate, stir them around to coat completely, then remove them one at a time, allowing excess chocolate to drip off; repeat until all pretzels have been dipped; transfer to a parchment paper lined baking sheet. Top wet chocolate with coconut, if using.

Step 7

Allow chocolate coating to cool completely before serving.