This Chocolate Caramel Pretzel Bark is a delicious treat that's easy to make. Add festive sprinkles for a holiday flare or omit to use all year long.
Chocolate-covered pretzels with caramel
I have a true weakness for sweet and salty treats. This chocolate-covered pretzel bark with salted caramel is a delicious bite! Made with mini pretzel twists, an easy homemade caramel, melted chocolate chips, and a sprinkling of coarse salt. Every bite is filled with crunch and sweetness.
Package up a batch of the bark in a festive cellophane bag for a perfect gift!
If you love sweet and salty, you'll want to try these chocolate-covered pretzel rods.
What you'll need for pretzel bark
- Pretzel Twists - Use the mini-sized pretzel twists.
- Butter - Use regular salted butter.
- Brown Sugar - Light or dark brown sugar is fine.
- Chocolate Chips - Use semi-sweet chocolate chips.
- Sprinkles - Optional, but they add a festive twist.
- Flake Salt - Optional. Add just a sprinkle for a delicious sweet and salty mix.
Making pretzel bark
- Line a baking sheet with parchment paper.
- Place a layer of pretzels on top of the parchment.
- Heat butter over medium-low heat. Once melted, stir in brown sugar.
- Heat until the mixture begins to boil, stirring often.
- Once it begins boiling, turn the heat to low and boil for 3 minutes.
- Immediately pour hot caramel over the pretzels.
- The caramel will not fully cover all the pretzels. That is okay! Place in a preheated 375° oven for 7-8 minutes until the caramel is bubbly all over.
- Remove from oven. The caramel will have spread over the entire tray.
- Sprinkle chocolate chips over the surface.
- Return to oven for 2 minutes.
- Immediately spread chocolate with an offset spatula.
- Add sprinkles and coarse salt.
- Allow bark to fully cool.
- Break into pieces.
- Store in a covered container at room temperature.
Tips for making chocolate caramel bark
- The butter and brown sugar will appear separated until it begins to boil.
- Stir the butter and brown sugar often to help prevent scorching it.
- Pour the caramel over the pretzels while it's still bubbling. Use caution, the caramel is very hot and will burn.
- Don't spread the caramel. It will naturally spread while it's in the oven.
- Allow the bark to fully cool before breaking it into pieces.
- Store at room temperature in an airtight container.
Frequently asked questions
Store fully cooled bark in an airtight container for 3-4 weeks.
This bark does not freeze well. The chocolate may become whiteish, which is not bad, but it does not look great.
White chocolate chips don't melt like semi-sweet chocolate chips and won't spread into an even layer. If you want to use white chocolate chips, add the semi-sweet first and spread them. Then add the white chocolate chips and leave them whole.
More delicious chocolate treats
- Chocolate Peppermint Cookies
- Chocolate Cupcakes
- Chocolate Brownie Ice Cream
- Chocolate Mousse
- Chocolate Crinkle Cookies
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious Holiday Recipes!
Salted Caramel Chocolate Bark Recipe
Equipment
- Cookie Sheet
- Parchment paper
Ingredients
- 4 cups small pretzel twists
- 1 cup butter
- 1 cup brown sugar
- 2 cups chocolate chips
- ½ cups sprinkles (optional)
- ½-1 teaspoon flake salt
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Place a layer of pretzels on top of the parchment. Try to fit as many pretzels as possible in a single layer. It's okay to use a few broken pieces too.4 cups small pretzel twists
- In a saucepan over medium-low heat, melt the butter. Then stir in the brown sugar.1 cup butter, 1 cup brown sugar
- Bring to a boil, stirring often. Once it begins boiling, turn the heat to low and boil for 3 minutes.
- Immediately remove caramel from heat and pour over pretzels. Try to pour all over the pan, but it will not fully cover the pretzels.
- Place in a preheated 375° oven for 7-8 minutes until the caramel is bubbly all over. The caramel will have spread and will now cover the entire pan.
- Remove from the oven and sprinkle with chocolate chips. Return to oven for 2 minutes.2 cups chocolate chips
- As soon as you remove from the oven, spread the chocolate chips with an offset spatula.
- Add spinkles and salt.½ cups sprinkles, ½-1 teaspoon flake salt
- Allow bark to fully cool, then break into pieces. Store in an airtight container at room temperature.
Notes
- The butter and brown sugar will appear separated until it begins to boil.
- Stir the butter and brown sugar often to help prevent scorching it.
- Pour the caramel over the pretzels while it's still bubbling. Use caution, the caramel is very hot and will burn.
- Don't spread the caramel. It will naturally spread while it's in the oven.
- Allow the bark to fully cool before breaking it into pieces.
- Store in an airtight container.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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