Salted Caramel Pretzel Bark

Salted caramel pretzel bark with a glossy caramel layer and chocolate that sets into crisp, snap-worthy squares. Mini pretzels are baked under caramel, then topped with melted semi-sweet and dark chocolate and finished with flaky sea salt.

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Prep Time 15

Cook Time 10

Rest time (setting) 1

Total Time 1 25

Servings: 20 pieces

Course: Dessert

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

Mini pretzels

4 cup mini pretzels

Caramel

1 cup unsalted butter
1 cup brown sugar, packed

Chocolate topping

2 cup semi-sweet chocolate chips
1 cup dark chocolate chips

Flaky sea salt topping

1 flaky sea salt for topping

Optional white chocolate drizzle

0.5 cup white chocolate Optional drizzle.

Equipment

1 sheet pan

Method

Prep and bake the pretzels

Preheat oven to 350°F and line a 15x10 rimmed baking sheet with foil, then spray with cooking spray.
Spread the mini pretzels in a single layer on the prepared baking sheet, then set aside.
Melt the unsalted butter and packed brown sugar in a saucepan over medium heat and bring to a boil, cooking exactly 3 minutes without stirring.
Pour the caramel evenly over the pretzels.
Bake for 5 minutes, then remove from the oven.

Melt chocolate and set the bark

Immediately scatter the semi-sweet chocolate chips and dark chocolate chips over the hot caramel, then let sit 2 minutes.
Spread the melted chocolate with a spatula until smooth.
Sprinkle generously with flaky sea salt.
Drizzle with white chocolate if using.
Refrigerate for 1 hour until set, then break into pieces.

Notes

Pro tip: bake only until the caramel is bubbling and glossy, then add the chocolate right away so it melts cleanly over the hot layer. Store airtight in the refrigerator up to 5 days; freeze up to 2 months. For a dairy-light swap, use dairy-free chocolate chips and a plant-butter substitute in the caramel (texture may vary slightly).