For a richer flavor, use dark chocolate chips instead of milk chocolate. If you don't have brown sugar, you can substitute with granulated sugar, but the caramel flavor will be slightly different. Watch the caramel closely while cooking to prevent it from burning. Stirring constantly ensures even heating. Feel free to add other toppings such as chopped nuts, sprinkles, or dried fruit to customize your bark. To speed up the cooling process, you can place the baking sheet in the refrigerator for about 30 minutes.
Salted Caramel Pretzel Bark
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME2 hrs 20 mins
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SERVING10 People
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VIEWS138
This Salted Caramel Pretzel Bark is an irresistible symphony of salty, sweet, and crunchy textures. A buttery caramel blankets a bed of crisp pretzels, topped with a layer of rich milk chocolate and a delicate sprinkle of sea salt. It's the perfect homemade treat for parties, gifts, or a delightful anytime indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol49 mg
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Fiber3 g
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Protein4 g
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Saturated Fat18 g
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Sodium560 mg
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Sugar32 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper. (Prep time: 5 minutes)
02
Step
2 mins
Spread the mini pretzels in a single layer onto the prepared baking sheet, ensuring even coverage. (Prep time: 2 minutes)
03
Step
8 mins
In a medium saucepan, combine the butter and brown sugar over medium-low heat. Cook, stirring constantly, until the butter is melted and the sugar is completely dissolved. Continue to cook, stirring occasionally, until the mixture is thickened and smooth, about 5 to 8 minutes. (Cook time: 8 minutes)
04
Step
2 mins
Pour the hot caramel mixture evenly over the pretzels, making sure to coat them as much as possible. (Prep time: 2 minutes)
05
Step
5 mins
Bake in the preheated oven for 5 minutes. (Bake time: 5 minutes)
06
Step
1 mins
Remove from the oven and immediately sprinkle the milk chocolate chips evenly over the hot caramel-covered pretzels. Return to the oven for 1 minute to soften the chocolate. (Bake time: 1 minute)
07
Step
3 mins
Remove from the oven and use a spatula to gently spread the melted chocolate evenly over the pretzels. (Prep time: 3 minutes)
08
Step
1 mins
Lightly sprinkle the flaky sea salt over the chocolate layer. (Prep time: 1 minute)
09
Step
2 hrs
Let the bark cool completely at room temperature until set, about 2 to 3 hours. (Cool time: 120-180 minutes)
10
Step
0 mins
Once the bark is firm, break it into irregular pieces. Store in an airtight container at room temperature.
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RECIPE REVIEWS
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Viva Dubuque
Jun 10, 2025I added pecans and it was amazing!
Murray Will
Mar 2, 2025Freezes well too! Great for making ahead.
Halle Reichel
Oct 16, 2024My caramel burned a little, so keep a close eye on it!
Rico Kilback
Aug 24, 2024I used gluten-free pretzels and it worked perfectly.
Alexane Erdman
Jan 3, 2024This recipe is so easy and always a hit!