Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

Arrange the pretzel snaps in a single layer on the baking sheet, spaced about an inch apart.

Place one chocolate caramel candy on top of each pretzel.

Bake for 3 to 4 minutes, watching closely, until the candies look glossy and slightly slumped but have not fully melted flat.

Remove the pan from the oven and immediately press one candy coated chocolate into the center of each softened caramel, flattening it gently with a finger.

Sprinkle a few flakes of sea salt over the warm bites while the caramel is still soft enough to hold them.

Let the bites cool completely on the pan, about 15 minutes, until the caramel is firm and no longer tacky, before lifting them off.