Crush the pretzels. Place the pretzels in a food processor and pulse until you get fine crumbs. You can also put them in a sealed bag and crush them with a rolling pin. Keep a little texture so the truffles do not become too soft.
Melt the caramel mixture. Add the soft caramels, heavy cream, butter, and fine sea salt to a small saucepan. Warm over low heat, stirring often, until the mixture becomes smooth and glossy. Remove it from the heat and stir in the vanilla extract.
Mix the filling. Pour the warm caramel over the crushed pretzels. Stir until the crumbs are fully coated and the mixture holds together. Fold in the extra crushed pretzels for more crunch.
Chill the mixture. Transfer the bowl to the refrigerator for about 20 to 30 minutes. The filling should feel firm enough to scoop but not rock-hard. Chilling helps the truffles keep their shape when dipped.
Shape the truffles. Scoop small portions of the mixture and roll them into balls. Place them on a parchment-lined tray. If the mixture sticks to your hands, lightly dampen your palms or chill it a little longer.
Melt the chocolate. Place the chopped chocolate in a microwave-safe bowl. Heat in short intervals, stirring between each one, until smooth. Stir in a little coconut oil if you want a thinner, shinier coating.
Dip each truffle. Use a fork to lower each truffle into the melted chocolate. Tap off the excess chocolate, then place the coated truffle back on the parchment paper. Work gently so the filling stays round and neat.
Add the toppings. Before the chocolate sets, sprinkle each truffle with flaky sea salt and crushed pretzels. This gives the finished candy a pretty look and adds a fresh salty crunch.
Let them set. Chill the truffles until the chocolate coating becomes firm. Once set, they are ready to serve, pack, or store for later.
