Introduction

Salted Caramel Pretzel Bark is a delightful combination of sweet, salty, and crunchy flavors. This easy-to-make treat features buttery caramel-coated pretzels drizzled with rich chocolate and a sprinkle of sea salt for the perfect balance. It’s ideal for snacking or sharing at gatherings.

The image shows a close-up of two stacked dessert bars on a white marbled surface. Each bar has a bottom layer of crunchy, light brown cracker base, topped with a soft layer of gooey caramel in a golden brown color. A thick layer of smooth milk chocolate covers the caramel, with darker chocolate drizzled in thin wavy lines on top. Large grains of white sea salt are scattered over the top chocolate layer, adding texture and contrast. Some caramel and chocolate layers are melting slightly on the edges, creating a rich and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups pretzel sticks (Use stick pretzels for best results)
1 cup unsalted butter (melted)
1 cup packed brown sugar (for sweet caramel flavor)
1/2 cup granulated sugar (white sugar for sweetness)
1 teaspoon vanilla extract (enhances the flavor)
1 cup semi-sweet chocolate chips (melted for drizzling)
Sea salt, to taste (for sprinkling on top)

Instructions

Step 1: Line a baking sheet with parchment paper, making sure it is large enough to hold all the pretzels in a single layer.
Step 2: In a medium saucepan over medium heat, melt the butter. Add the brown sugar and granulated sugar, stirring constantly until the mixture comes to a boil. Allow it to boil for 3 minutes without stirring.
Step 3: Remove the saucepan from heat and carefully stir in the vanilla extract, as the mixture will bubble up.
Step 4: Place the pretzel sticks in a large bowl and pour the caramel mixture over them. Gently stir to coat all the pretzels evenly with the caramel.
Step 5: Spread the coated pretzels evenly on the prepared baking sheet in a single layer.
Step 6: In a microwave-safe bowl, heat the chocolate chips in 30-second intervals, stirring between each, until fully melted.
Step 7: Drizzle the melted chocolate over the pretzel bark using a spoon for an attractive finish.
Step 8: While the chocolate is still wet, sprinkle sea salt over the top to enhance the flavor.
Step 9: Place the baking sheet in the refrigerator for about 30 minutes, or until the bark has completely set.
Step 10: Once set, break the bark into pieces and enjoy your homemade salted caramel pretzel bark!

Tips & Variations

For extra flavor, try adding a pinch of cinnamon or cayenne pepper to the caramel mixture.
Substitute dark chocolate for the semi-sweet chocolate chips if you prefer a richer taste.
Use mini pretzels if you want smaller bite-sized bark pieces.
Make sure to stir the caramel constantly while boiling to prevent burning or grainy texture.

Storage

Store the salted caramel pretzel bark in an airtight container at room temperature for up to one week. To keep it crisp, avoid humid environments. If it softens, you can refresh it by chilling again before serving. This bark also freezes well for up to a month; thaw at room temperature before breaking into pieces.

How to Serve

The image shows two stacked bars of a sweet treat with three visible layers. The bottom layer is made of a crunchy, pale beige cracker or biscuit. On top of that, there is a golden caramel layer which is thick and slightly melting, with some caramel dripping down the sides. The top layer is a smooth milk chocolate coating, with extra dark chocolate drizzled in thin lines across the surface. Sprinkled generously on top are large, coarse flakes of sea salt, adding texture and contrast. The bars are resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pretzel twists instead of pretzel sticks?

Yes, pretzel twists can be used, but stick pretzels hold the caramel better and create more even pieces. Twists may produce irregular bark shapes.

What is the best way to melt chocolate chips without burning them?

Microwaving in short 30-second intervals with stirring in between helps melt chocolate evenly without burning. Alternatively, use a double boiler over simmering water.