Delicious Salted Caramel Pretzel Bark Recipe with Crunchy Chocolate Layers Made Easy
A quick and easy salted caramel pretzel bark featuring crunchy pretzels, gooey caramel, and layered semi-sweet and milk chocolate with a sprinkle of flaky sea salt for the perfect sweet and salty treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups mini pretzels or broken pretzel pieces
- 1 cup store-bought or homemade caramel sauce
- 1 cup (170g) semi-sweet chocolate chips or chunks
- 1 cup (170g) milk chocolate chips or chunks
- 2 tablespoons unsalted butter
- 1/2 teaspoon flaky sea salt
- 1 teaspoon vanilla extract (optional)
- Chopped nuts like pecans or almonds (optional)
Instructions
- Line a 9×13-inch baking sheet with parchment paper or a silicone baking mat.
- Break pretzels into bite-sized pieces.
- Melt 1 cup semi-sweet chocolate chips in 30-second intervals in a microwave-safe bowl or using a double boiler until smooth.
- Pour and spread the melted semi-sweet chocolate evenly over the lined baking sheet about 1/4 inch thick. Let cool slightly but not harden.
- Sprinkle broken pretzels evenly over the melted chocolate and press lightly to stick.
- Warm caramel sauce with butter and vanilla extract in a small saucepan or microwave until pourable but not hot. Stir well.
- Drizzle the warm caramel in thin ribbons over the pretzels and chocolate layer, spreading lightly with a spoon or offset spatula.
- Melt 1 cup milk chocolate chips using the same method as before.
- Pour and spread the melted milk chocolate over the caramel and pretzel layer, covering as much as possible but allowing some caramel to peek through.
- Sprinkle flaky sea salt evenly over the top while the chocolate is still soft.
- Refrigerate the baking sheet for at least 30 minutes until the bark is firm and set.
- Remove from fridge and break the bark into irregular chunks.
- Store in an airtight container at room temperature or in the fridge for longer freshness.
Notes
Use short bursts of heat when melting chocolate to avoid burning. Let each layer set slightly before adding the next to prevent mixing. If caramel thickens, gently warm again before drizzling. Store bark airtight to avoid moisture and melting. For dairy-free, use dairy-free chocolate and coconut oil instead of butter. For gluten-free, use gluten-free pretzels.
Nutrition
- Serving Size: 1 ounce (28 grams)
- Calories: 150170
- Sugar: 1518
- Fat: 810
- Protein: 12
Keywords: salted caramel, pretzel bark, chocolate bark, crunchy snack, easy dessert, sweet and salty, caramel pretzel, holiday treat