In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy, about 2-3 minutes.

Using a small ice cream scoop or spoon, scoop out the mixture and roll it into 1-inch balls. Place them on a parchment-lined tray to prevent sticking.

Pop the tray into the freezer for 30–45 minutes, allowing the balls to firm up.

While the balls freeze, mix the crushed salted pretzels and rolled oats in a shallow bowl.

Once the balls are firm, dip each one into the caramel sauce, ensuring they are thoroughly coated.

Roll the caramel-coated balls in the pretzel-oat mixture until they are well coated.

Return the coated balls to the tray and chill them again for about 10 minutes.

Melt the white chocolate chips and drizzle this over the chilled balls.

Sprinkle a little flaky sea salt on top of each ball after drizzling.

Chill the balls until fully set, about 15-20 minutes.