Instructions

• Line a large rimmed baking sheet with non-stick parchment paper; set aside.
• Melt 1 cup Ghirardelli Dark Melting Wafers according to package directions until smooth. Using a 1 teaspoon measuring spoon, drop 1 teaspoon of the melted dark wafers onto the prepared sheet to make 24 small circles, spacing them about 1 inch apart.
• Gently place one of the 24 bite sized pretzels (square or twists) on top of each melted chocolate circle and press lightly so it adheres. Chill the baking sheet in the refrigerator until the dark chocolate is firm, about 5–10 minutes. Remove from refrigerator.
• Place 12 baking caramels (unwrapped) and 1 teaspoon water in a microwave-safe bowl. Microwave on high for 30–45 seconds, stir, and continue in short (10–15 second) bursts as needed until the caramels are fully melted and smooth. Let the caramel cool about 30 seconds. Using a 1/4 teaspoon measuring spoon, place about 1/4 teaspoon of melted caramel on top of each pretzel (divide the melted caramel evenly among the 24 pretzels). Immediately top each cluster with one of the 24 whole pecans, pressing lightly to adhere. Chill until the caramel is set, about 5–10 minutes.
• Melt 1/3 cup Ghirardelli White Melting Wafers according to package directions until smooth. Transfer the melted white wafers to a zip-top bag, snip off a very small corner to make a piping bag, and drizzle the white chocolate over the chilled clusters. Allow the drizzle to set at room temperature or chill until firm before serving.