Sorry for the formatting, I am using busy.org

Yield: about 24

Ingredients

1/4 cup (1/2 stick) butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup caramel ice cream topping/sauce (or you can make it. I used the butterscotch caramel in my butterbeer recipe )
2 - 2 1/2 cups all purpose flour
1/2 cup mini semi-sweet chocolate chips or finely chopped chocolate
1 - 1 1/2 cups milk chocolate
1 tablespoon butter
about 24 snack pretzels for topping
Instructions

Beat butter and sugar together until combined. Add caramel, salt, and vanilla and mix well.
Add 2 cups of flour and beat until smooth (depending on the thickness of the caramel you used you may need to add a bit more flour until the dough isn't sticky). Mix in chocolate chips and divide the dough into balls about 2 tablespoons each.
For the shapes I used two different methods, a 24-count mini cupcake pan for the smooth edges or some regular size silicone cupcake molds (paper liners in a cupcake pan would work) to get the frilled edge like Reeses cups. Press dough balls into your chosen mold and place in the fridge to chill for at least 1 hour.
Melt chocolate and butter in a double boiler and remove dough from fridge. Loosen each piece from mold and dip in chocolate, For the minis, place them on a parchment lined plate or tray and for the frilled edge, place them back in silicone/paper-lined cupcake molds. Top the wet chocolate with a pretzel and place trays back in fridge.
Allow chocolate to harden for at least 15 minutes before devouring!