The Best Salted Caramel Pretzel Bark
A dangerously addictive sweet-and-salty treat featuring crunchy pretzels topped with buttery homemade caramel and rich chocolate, finished with a sprinkle of sea salt for the perfect flavor balance that satisfies all your cravings at once.
Ingredients
- 8 ounces mini pretzels about 4 cups
- 1 cup 2 sticks unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips or a mix of milk and dark chocolate
- 1-2 tablespoons flaky sea salt Maldon works beautifully
- ½ cup chopped nuts optional – pecans or peanuts work well
Instructions
- Prepare your base. Preheat your oven to 350°F and line a baking sheet (approximately 10×15 inches) with parchment paper. Arrange the pretzels in an even layer, making sure they’re touching and creating a solid base.
- Make the caramel mixture. In a medium heavy-bottomed saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir constantly until the mixture comes to a gentle boil (about 3-4 minutes). Lower the heat slightly and continue boiling for exactly 3 minutes without stirring.
- Add flavor and pour. Remove the caramel from heat and carefully stir in the vanilla extract (it may bubble up, so be cautious). Immediately pour the hot caramel evenly over the pretzels, trying to cover as much area as possible.
- Bake briefly. Place the pretzel-caramel mixture in the oven and bake for 5 minutes. This helps the caramel to further melt and coat all the pretzels evenly.
- Add chocolate. Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot caramel. Let sit for 2-3 minutes to allow the chocolate to melt, then use a spatula to gently spread the chocolate into an even layer.
- Add toppings. While the chocolate is still warm, sprinkle the sea salt evenly across the surface. If using nuts, scatter them over the top as well, gently pressing them into the chocolate.
- Cool and break. Allow the bark to cool completely at room temperature (about 30 minutes), then refrigerate for another 15-20 minutes to set the chocolate firmly. Once set, break or cut the bark into irregular pieces.
Notes
- For the best flavor, use high-quality chocolate chips or chop up a good chocolate bar.
- The bark stores wonderfully in an airtight container for up to 1 week at room temperature, or up to 3 weeks in the refrigerator.
- For a festive holiday version, add crushed peppermint candies on top of the chocolate.
- If you’re in a hurry, you can speed up the setting process by placing the bark in the freezer for 10 minutes.
- For extra decadence, try drizzling white chocolate over the top after the dark chocolate has set.