Salted Caramel Pretzel Bark
Salted Caramel Pretzel Bark is a quick, sweet-and-salty treat made with a crunchy pretzel base, oven-baked brown sugar caramel, melted chocolate, and a sprinkle of flaky sea salt. Perfect for holidays, gifting, or an easy dessert when you’re craving something crunchy and chocolatey.
Ingredients
- 8-9 ounces mini pretzels about 4–5 cups, enough to cover a rimmed baking sheet; use small twists or pretzel squares
- 1 cup unsalted butter 2 sticks / 226 g; if using salted butter, slightly reduce added salt
- 1 cup light brown sugar packed, about 200 g
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt for the caramel layer
- 2 cups semisweet or dark chocolate chips about 12 oz / 340 g; use good-quality chocolate
- 1/2-1 teaspoon flaky sea salt for sprinkling on top, such as Maldon
- 1/2 cup chopped toasted pecans or almonds optional topping
- 1/4 cup toffee bits optional topping
- 1/4 cup mini M&M's or crushed candy canes optional topping, for a holiday twist
- 1/4 cup white chocolate chips optional; melt for drizzling
Instructions
- Line a rimmed baking sheet (about 10×15 inches or a standard jelly-roll pan) with parchment paper or heavy-duty foil, then lightly spray with nonstick spray. Preheat your oven to 350°F (175°C).
- Spread the mini pretzels in an even layer over the prepared pan. It’s fine if there are a few small gaps, but try to cover most of the surface to form a solid base.8-9 ounces mini pretzels
- In a medium saucepan over medium heat, melt the butter. Stir in the packed light brown sugar and bring the mixture to a gentle boil, stirring often. Once bubbling, cook for 3–4 minutes, stirring constantly, until thick, glossy, and slightly foamy.1 cup unsalted butter, 1 cup light brown sugar
- Remove the pan from the heat and stir in the vanilla extract and 1/2 teaspoon fine sea salt. The mixture may bubble up slightly. Stir until completely smooth.1 teaspoon vanilla extract, 1/2 teaspoon fine sea salt
- Working quickly, pour the hot caramel evenly over the pretzel layer. Use a spatula to nudge the caramel into the corners and over any bare spots. A few pretzels showing is fine; the caramel will spread more in the oven.8-9 ounces mini pretzels
- Place the pan in the preheated oven and bake for 8–10 minutes, until the caramel is bubbling all over and fragrant. If the edges begin to darken too much, remove the pan a bit earlier.
- Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel pretzel layer. Let sit for 2–3 minutes to soften, then spread the melted chocolate into a smooth, even layer with an offset spatula or the back of a spoon.2 cups semisweet or dark chocolate chips
- While the chocolate is still warm and glossy, sprinkle flaky sea salt evenly over the top. Add any optional toppings such as chopped nuts, toffee bits, mini M&M's, or crushed candy canes, pressing them gently into the chocolate so they adhere. If using melted white chocolate, drizzle it over the top.1/2-1 teaspoon flaky sea salt, 1/2 cup chopped toasted pecans or almonds, 1/4 cup toffee bits, 1/4 cup mini M&M's or crushed candy canes, 1/4 cup white chocolate chips
- Let the bark cool at room temperature for 30–45 minutes, then transfer the pan to the refrigerator for 30–60 minutes, or until the chocolate is fully set and firm to the touch.
- Once firm, lift the bark out of the pan using the parchment or foil. Break into irregular pieces by hand, or use a sharp knife to cut more uniform squares. Serve immediately or store for later.
Notes
Storage: Store in an airtight container at cool room temperature for up to 5 days, or refrigerate for up to 2 weeks, separating layers with parchment. For longer storage, freeze for 2–3 months and thaw briefly before serving. Start with a light sprinkle of flaky salt; you can always add more when serving if you prefer it saltier. For a thicker bark, use a slightly smaller pan. Watch the caramel closely while baking—if it smells sharp or very dark, remove it immediately to prevent burning.
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