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Pieces of chocolate caramel pretzel bark stacked together.
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Salted Caramel Chocolate Bark Recipe

Pretzel bark made with homemade caramel and chocolate chips.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 45 minutes
Servings 12 people
Calories 438kcal
Author Kathy Berget

Equipment

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
US Customary - Metric

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.

Nutrition

Calories: 438kcal | Carbohydrates: 56g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 420mg | Potassium: 61mg | Fiber: 1g | Sugar: 43g | Vitamin A: 540IU | Vitamin C: 0.5mg | Calcium: 58mg | Iron: 1mg