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Using your hands, knead 1 cup of pretzel crumbs into cookie
dough.
Form into 12 balls and place into a greased muffin tin.
Bake at 350 degrees for 16 minutes. Remove from oven and press
centers into a cup using a mini-tart shaper or the end of a wooden
spoon. Allow these to cool completely. When cool, gently run a
knife around edges and remove from pan.
Melt candy melts in the microwave in 30 second increments until
smooth.
Dip top edges of cup into melted chocolate and then into remaining
crushed pretzels. Pipe any remaining chocolate into the bottom of
each cup (save just a little bit to drizzle on the top!) Allow this to
harden while you make your caramel.
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