Description
Salted Caramel Pretzel Bark: Irresistible blend of sweet caramel, salty pretzels, chocolate, and sea salt, perfect for quick and easy crowd-pleasing treats.
Ingredients
Scale
- 8 oz (225g) pretzels
- 1 cup (200g) granulated sugar
- 6 tablespoons (85g) unsalted butter, cut into pieces
- ½ cup (120ml) heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 12 oz (340g) dark or semi-sweet chocolate chips (or chopped chocolate)
- 1–2 teaspoons flaky sea salt
Instructions
- Step 1: Prepare Your Base Line a large baking sheet with parchment paper, making sure the paper extends over the edges for easy removal later. Spread pretzels in an even layer across the parchment paper, creating a solid base. Break larger pretzels as needed to fill gaps and create a relatively flat surface. The pretzels should be packed closely together but not crushed.
- Step 2: Make the Caramel In a medium heavy-bottomed saucepan, spread the sugar in an even layer and heat over medium heat. As the sugar begins to melt, you’ll notice the edges liquefying first. Resist the urge to stir! Instead, gently swirl the pan occasionally to help the sugar melt evenly. Watch carefully as the sugar turns from white to golden to a rich amber color (about 8-10 minutes). Once it reaches that perfect penny color, immediately remove from heat.
- Step 3: Finish the Caramel Carefully add the butter pieces to the melted sugar (it will bubble vigorously). Whisk until completely incorporated. Slowly pour in the heavy cream while continuing to whisk (mixture will bubble again). Add vanilla extract and a pinch of salt, then whisk until completely smooth. If you notice any hardened bits, return to low heat briefly and continue whisking until smooth.
- Step 4: Combine Caramel and Pretzels Working quickly but carefully, pour the hot caramel evenly over the pretzel layer. Use an offset spatula or the back of a spoon to spread the caramel, ensuring it flows between and over the pretzels. Don’t worry about covering every single piece perfectly – the rustic look is part of the charm of Salted Caramel Pretzel Bark. Allow this layer to cool at room temperature for about 15-20 minutes until set enough that it’s no longer liquid.
- Step 5: Add Chocolate Layer While the caramel is cooling, melt your chocolate chips either in a double boiler or in 15-second microwave intervals, stirring between each interval until completely smooth. Pour the melted chocolate over the caramel layer, spreading it evenly with an offset spatula. Work quickly as the cooling caramel will begin to set the chocolate
- Step 6: Final Touches and Setting While the chocolate is still wet, sprinkle the flaky sea salt across the surface. The key is to do this before the chocolate begins to set so the salt adheres properly. Allow the Salted Caramel Pretzel Bark to set at room temperature for 30 minutes, then transfer to the refrigerator for another 1-2 hours until completely firm.
- Step 7: Break and Serve Once fully set, lift the entire sheet of bark using the parchment paper overhangs. Place on a cutting board and use your hands to break the bark into irregular pieces. For more uniform pieces, you can use a sharp knife, but the rustic broken look is traditional for bark candies.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 piece (approx. 45g)
- Calories: 220 calories per serving
- Sugar: 15g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg