‘Party classic’: Just 3 ingredients. I’ve made this so many times I don’t even pause anymore.

Servings: 18–24 bites, depending on size

18–24 small soft caramels (store-bought, unwrapped)

Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Arrange the mini pretzels or crackers in a single layer on the prepared baking sheet, leaving a little space between each one.

Place one unwrapped caramel on top of each pretzel or cracker.

Warm the caramel-topped bases just until the caramels soften: either bake in a preheated 300°F (150°C) oven for 3–4 minutes, or microwave a few at a time on a microwave-safe plate in 10–15 second bursts. The caramels should look slightly melty but not completely flattened.

Using the back of a spoon (or your fingers if they’re cool enough), gently press each softened caramel down so it adheres to the pretzel or cracker and forms a more even layer. Let them cool for about 10–15 minutes so the caramel firms up a bit.

While the caramel cools, melt the chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring after each burst, until smooth and glossy. You can also melt the chocolate in a heatproof bowl set over a pot of gently simmering water, stirring often.

Spoon a small dollop of melted chocolate over each caramel, spreading it so it mostly covers the top. You can leave a little caramel peeking out if you like that look.

Let the chocolate set at room temperature for 30–45 minutes, or place the baking sheet in the refrigerator for about 15 minutes to speed things up. Once the chocolate is firm to the touch, transfer the bites to an airtight container.

Store the chocolate caramel bites at room temperature for 3–4 days, or in the refrigerator if your kitchen is warm. Let chilled bites sit out a few minutes before serving so the caramel softens slightly.