why make this recipe
Salted Caramel Pretzel Bark is sweet, salty, and crunchy. It takes little time. You can make it for parties, gifts, or a snack. The mix of caramel, chocolate, and pretzel makes people smile.
introduction
This recipe uses simple pantry items. You melt a buttery caramel, pour it over pretzels, bake a bit, then add chocolate and sea salt. It sets fast in the fridge. If you like sweet and salty treats, you will like this bark. For another easy dip idea, try easy cream cheese caramel apple dip.
how to make Salted Caramel Pretzel Bark
- Preheat the oven and line a baking sheet with parchment paper.
- Spread the pretzel sticks in one even layer on the paper.
- Make the caramel on the stove: melt butter and sugars, boil briefly, then add vanilla.
- Pour the hot caramel over the pretzels and spread gently.
- Bake a few minutes so the caramel bubbles and sticks to the pretzels.
- Cool slightly, then drizzle melted chocolate over the top.
- Sprinkle sea salt while the chocolate is still soft.
- Chill until firm, then break into pieces.
Ingredients :
- 4 cups pretzel sticks (Use stick pretzels for best results)
- 1 cup butter (unsalted) (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)
- to taste Sea salt (For sprinkling on top)
Directions : Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread 4 cups pretzel sticks in one tight layer on the sheet.
- In a medium saucepan, combine 1 cup melted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar. Stir over medium heat until the sugar dissolves.
- Let the mixture come to a gentle boil. Boil for 3–5 minutes while stirring. The mix should thicken and turn a bit darker.
- Remove from heat. Stir in 1 teaspoon vanilla extract.
- Pour the hot caramel evenly over the pretzels. Use a spatula to cover them.
- Bake in preheated oven for 5–8 minutes until the caramel bubbles.
- Remove from oven and let cool 5 minutes.
- Melt 1 cup semi-sweet chocolate chips in a microwave or double boiler. Drizzle melted chocolate over the caramel layer.
- Sprinkle sea salt to taste over the warm chocolate.
- Chill in the fridge until fully set, about 30–60 minutes.
- Break into pieces and serve.
how to serve Salted Caramel Pretzel Bark
- Serve at room temperature so chocolate is not too hard.
- Arrange pieces on a plate or in a gift box.
- Pair with coffee, tea, or milk.
- Offer small pieces for parties or snack bowls.
how to store Salted Caramel Pretzel Bark
- Store in an airtight container at room temperature for 2–3 days.
- For longer storage, keep in the fridge up to 2 weeks.
- You can freeze the bark in a sealed bag for up to 1 month. Thaw before serving.
tips to make Salted Caramel Pretzel Bark
- Use stick pretzels for even coverage.
- Watch the caramel closely so it does not burn.
- Spread pretzels tightly so caramel holds them together.
- Sprinkle salt while chocolate is soft so it sticks.
- If chocolate hardens too fast, warm briefly to re-melt for a smooth drizzle.
variation (if any)
- Add chopped nuts (almonds or pecans) before chilling for crunch.
- Use milk or dark chocolate instead of semi-sweet.
- Add a pinch of cinnamon to the caramel for warm flavor.
- Try pretzel twists if you do not have stick pretzels, but the bark may be less even.
FAQs
Q: Can I use pretzel twists instead of sticks?
A: Yes. Twists work, but sticks give a flatter, more even bark.
Q: Do I need to bake the caramel after pouring?
A: Baking helps the caramel stick well to the pretzels. You can skip baking but let caramel cool slowly so it sets.
Q: Can I make this ahead for a party?
A: Yes. Make it a few days ahead and store in an airtight container in the fridge.
Q: How do I melt chocolate without burning it?
A: Use short microwave bursts (15–20 seconds) and stir each time. Or melt over low heat in a double boiler.
Q: Is this recipe easy for beginners?
A: Yes. It uses few steps and common ingredients.
Conclusion
For more ideas and a full reference recipe, see Salted Caramel Pretzel Bark Recipe. For another take and tips, read The Best Salted Caramel Pretzel Bark – Lifestyle of a Foodie.
Salted Caramel Pretzel Bark
Ingredients
For the bark
- 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.
- to taste sea salt For sprinkling on top.
Instructions
Preparation and Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Spread 4 cups of pretzel sticks in one tight layer on the sheet.
- In a medium saucepan, combine 1 cup melted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar. Stir over medium heat until the sugar dissolves.
- Let the mixture come to a gentle boil. Boil for 3–5 minutes while stirring. The mix should thicken and turn a bit darker.
- Remove from heat. Stir in 1 teaspoon vanilla extract.
- Pour the hot caramel evenly over the pretzels, using a spatula to cover them.
- Bake in the preheated oven for 5–8 minutes until the caramel bubbles.
- Remove from oven and let cool for 5 minutes.
- Melt 1 cup semi-sweet chocolate chips in a microwave or double boiler. Drizzle melted chocolate over the caramel layer.
- Sprinkle sea salt to taste over the warm chocolate.
- Chill in the fridge until fully set, about 30–60 minutes.
- Break into pieces and serve.
Notes
A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.
