Description
This easy homemade salted caramel pretzel bark combines crunchy pretzels, buttery caramel, and rich chocolate, finished with a sprinkle of flaky sea salt. It’s a quick, crowd-pleasing sweet and salty treat perfect for any occasion.
Ingredients
Scale
- 7 oz (about 200g) mini salted pretzels
- 1 cup (2 sticks, 226g) unsalted butter
- 1 cup (200g, packed) brown sugar (light or dark)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 2 cups (340g) chocolate chips (semisweet, milk, or a mix)
- Flaky sea salt (such as Maldon), for sprinkling
- Optional: 1/2 cup chopped toasted nuts (pecans, almonds, or walnuts)
- Optional: Sprinkles
- Optional: Crushed toffee bits
Instructions
- Line a 9×13-inch rimmed baking sheet with parchment paper or a silicone baking mat.
- Arrange the mini salted pretzels in a single, even layer on the lined baking sheet.
- In a medium saucepan, melt the butter over medium heat. Add brown sugar and stir constantly until the mixture starts to bubble (about 2-3 minutes). Continue to cook and stir for another 2 minutes until the caramel thickens and becomes glossy.
- Remove from heat and stir in vanilla extract and baking soda. The caramel will foam up; this is normal.
- Quickly pour the hot caramel evenly over the pretzels and use a heatproof spatula to spread it, covering all pretzels.
- Bake in a preheated 350°F (175°C) oven for 5-7 minutes, until the caramel is bubbling and fragrant.
- While the caramel bakes, melt the chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth (about 1-2 minutes total), or use a double boiler.
- Once the caramel-pretzel layer is out of the oven, immediately pour the melted chocolate over the hot caramel and spread evenly to the edges.
- Sprinkle flaky sea salt generously over the wet chocolate. Add optional toppings like nuts, sprinkles, or toffee bits if desired.
- Let the bark cool at room temperature for about 1 hour, or refrigerate for 20-30 minutes until the chocolate is firm.
- Lift the bark out of the pan using the parchment. Cut into squares with a sharp knife or break into pieces by hand.
Notes
Use fresh pretzels for best texture. Watch the caramel closely to avoid burning. For gluten-free, use certified gluten-free pretzels. For dairy-free, use vegan butter and dairy-free chocolate chips. Bark can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 2 months. For clean cuts, wipe your knife between slices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/16 of batch)
- Calories: 180
- Sugar: 15
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: salted caramel, pretzel bark, chocolate bark, sweet and salty, easy dessert, homemade candy, holiday treat, potluck, no thermometer, quick dessert