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Salted Caramel Pretzel Bark

Crunchy pretzels layered with rich caramel, drizzled with chocolate, and topped with sea salt for the perfect sweet and salty treat.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Bark Base
  • 3 cups pretzel twists or knots
  • 11 oz caramel candies unwrapped, about 40 pieces
  • 2 tbsp heavy cream
  • 1 tbsp unsalted butter
  • 0.5 tsp vanilla extract
Chocolate Topping
  • 1 cup semi-sweet chocolate chips
  • 1 tbsp coconut oil or shortening optional, for smoother drizzle
Finishing
  • 1-2 tsp coarse sea salt or flaky salt

Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Wooden Spoon
  • Microwave-safe bowl

Method
 

  1. Line a large baking sheet with parchment paper. Arrange pretzel pieces in a single layer covering the surface.
  2. In a medium saucepan over low heat, combine unwrapped caramels, heavy cream, and butter. Stir constantly until completely melted and smooth, about 5-7 minutes. Remove from heat and stir in vanilla extract.
  3. Pour melted caramel evenly over pretzel layer. Use an offset spatula to spread caramel into gaps, ensuring most pretzels are coated.
  4. Melt chocolate chips in microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Stir in coconut oil if using.
  5. Drizzle melted chocolate in zigzag patterns over caramel layer using piping bag, plastic bag with corner cut, or fork.
  6. Immediately sprinkle coarse sea salt over chocolate while still wet, distributing evenly across surface.
  7. Refrigerate bark for at least 1 hour until completely firm, or freeze for 30 minutes for faster setting.
  8. Break into irregular pieces by hand or cut with sharp knife. Store in airtight container with parchment between layers.

Notes

Store at room temperature up to 5 days, refrigerated up to 2 weeks, or frozen up to 3 months. For gifting, package in decorative tins or cellophane bags. Works well with white chocolate, peanut butter chips, or added nuts for variations.