Print

Salted Caramel Pretzel Bark

salted caramel pretzel bark - featured image
Print Recipe

This easy salted caramel pretzel bark combines crisp mini pretzels, buttery caramel, and smooth chocolate for a sweet and salty treat that’s perfect for parties, gifting, or snacking. Quick to make and endlessly customizable, it’s a crowd-pleaser for all ages.

Ingredients

Scale
  • 4 oz (about 120g) mini pretzels (regular twists recommended)
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1 cup (200g) packed brown sugar (dark brown preferred)
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 tsp flaky sea salt, plus more to taste
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/3 cup (60g) white chocolate chips (optional, for drizzling)
  • 1/4 cup (30g) chopped nuts (pecans or almonds, optional)
  • Sprinkles (optional, for decoration)
  • Crushed toffee bits (optional, for added caramel flavor)

Instructions

  1. Line a rimmed 13×9-inch baking sheet with parchment paper or a silicone baking mat. Scatter mini pretzels evenly in a single layer.
  2. In a small saucepan over medium heat, combine butter and brown sugar. Stir constantly until butter melts and sugar dissolves (about 2 minutes). Bring to a gentle boil and cook for 3-4 minutes, stirring continuously until caramel thickens and smells nutty.
  3. Remove saucepan from heat and stir in vanilla extract (be careful, mixture will bubble). Immediately pour caramel evenly over pretzels and spread quickly with a spatula.
  4. Bake in a preheated oven at 350°F (175°C) for 5 minutes to set the caramel.
  5. While baking, melt semi-sweet chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each, until smooth. Melt white chocolate chips the same way if using.
  6. Remove pan from oven and let cool for 2 minutes. Pour melted chocolate over caramel pretzels and spread gently. Drizzle melted white chocolate in zigzag patterns if desired.
  7. Sprinkle flaky sea salt evenly over the bark. Add chopped nuts, crushed toffee, or sprinkles if using.
  8. Let bark cool at room temperature for 30 minutes, then refrigerate for 30-60 minutes until fully set.
  9. Break or slice bark into pieces using a sharp knife or pizza cutter. Serve chilled or at room temperature.

Notes

For gluten-free, use gluten-free pretzel twists and allergy-friendly chocolate chips. Watch caramel closely to avoid burning. Melt chocolate in short bursts to prevent scorching. Chill bark thoroughly before slicing for clean edges. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

Nutrition

Keywords: salted caramel, pretzel bark, sweet and salty, easy dessert, chocolate bark, party snack, holiday treat, potluck, homemade gift

Find it online: https://lucydishes.com/salted-caramel-pretzel-bark-recipe-easy-sweet-and-salty-treat/