Salted Caramel Pretzel Bark
This Salted Caramel Pretzel Bark is a sweet and salty treat with crunchy pretzels, buttery caramel, and rich chocolate layers topped with sea salt. So addictive!
Servings: 6 servings
Ingredients
- 2 cups pretzels choose your favorite shape; sticks or twists work great
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- Sea salt for sprinkling (to enhance flavor and add a pretty finish)
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Spread the 2 cups of pretzels evenly over the surface in a single layer.
- In a medium saucepan, combine 1 cup granulated sugar, 1/4 cup water, and 1/2 cup unsalted butter. Heat over medium heat, stirring gently until sugar dissolves and butter melts. Boil without stirring for 5-7 minutes until rich amber color.
- Remove from heat, stir in 1/2 teaspoon vanilla extract and 1/2 teaspoon salt. Work quickly as caramel thickens while cooling.
- Immediately pour hot caramel evenly over pretzels. Spread gently with a spatula to coat all pretzels. Let cool at room temperature for about 15 minutes until caramel is set but slightly tacky.
- Melt 2 cups semi-sweet chocolate chips in microwave in 30-second intervals, stirring between each, or use a double boiler until smooth and glossy.
- Pour melted chocolate over caramel-coated pretzels, spreading evenly with a spatula. Immediately sprinkle sea salt on top.
- Place baking sheet in refrigerator for at least 1 hour until chocolate and caramel layers are fully set. Break into pieces and serve or store.
Equipment
- Baking Sheet
- Parchment paper or silicone baking mat
- Medium Saucepan
- Wooden spoon or heat-resistant spatula
- Microwave-safe bowl or double boiler
- Measuring cups and spoons
Notes
- Store bark in an airtight container at room temperature for up to a week or refrigerate for longer freshness.
- Freeze bark in freezer-safe bags with parchment paper between layers to prevent sticking.
- For dairy-free or gluten-free versions, substitute butter with coconut oil and use dairy-free chocolate and gluten-free pretzels.
- Watch caramel closely while boiling to avoid burning.
- Ensure chocolate is melted without water to prevent seizing.
