Make the Caramel:

1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper or a silicone baking mat. Arrange the mini pretzels in a single layer, leaving a bit of space between each pretzel.
2. Make the Caramel Sauce: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until the mixture begins to bubble. Allow it to cook for 3-4 minutes, stirring occasionally.
3. Add Cream and Vanilla: Carefully add the heavy cream and vanilla extract to the bubbling caramel mixture, stirring continuously. Let the mixture cook for an additional 2-3 minutes, until it thickens slightly.
4. Pour the Caramel: Pour the hot caramel sauce evenly over the pretzels, ensuring that each pretzel gets a generous coating of caramel.

Chill and Set:

5. Cool the Caramel: Allow the caramel-covered pretzels to cool at room temperature for a few minutes. If you’re adding chocolate drizzle, melt the chocolate chips in the microwave and drizzle over the cooled pretzels at this point.
6. Sprinkle with Sea Salt: Once the caramel has cooled slightly, sprinkle a pinch of sea salt over the pretzels to enhance the sweet-salty flavor combination.
7. Chill the Pretzel Snaps: Place the tray in the refrigerator for about 10-15 minutes, or until the caramel has set and hardened.

Serve the Pretzel Snaps:

8. Enjoy! Once the caramel is set, serve the pretzel snaps right from the tray or transfer them to an airtight container for later. Enjoy this sweet and salty snack!