A quick, sweet and salty treat you can make at home with few steps.
introduction
This salted caramel pretzel bark mixes crunchy pretzels, rich caramel, and chocolate. It tastes sweet and salty. It looks nice on a tray. You can make it for snacks, gifts, or parties.
why make this recipe
Make this recipe because it is fast, tasty, and needs few ingredients. You do not need special tools. It makes a lot to share. It pairs well with simple dips and snacks like easy cream cheese caramel apple dip for a small dessert table.
how to make Salted Caramel Pretzel Bark
Work in steps. Make the pretzel base first, then the chocolate, then the caramel. Finish with salt and chill until firm. Follow the directions below.
Ingredients :
- 2 cups pretzels (broken into pieces)
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet or milk chocolate chips
- 2 tablespoons sea salt (for sprinkling)
Directions :
Prepare the Pretzel Layer:
Line a baking sheet with parchment paper. Spread the broken pretzels in an even layer on the paper. Set aside.
Make the Caramel:
In a medium saucepan, melt 1 cup unsalted butter over medium heat. Add 1 cup packed brown sugar and stir. Bring to a gentle boil and let it cook 2 to 3 minutes while stirring. Remove from heat and stir in 1 teaspoon vanilla extract.
Assemble the Bark:
Place 1 ½ cups chocolate chips in a heatproof bowl. Melt the chocolate in short bursts in the microwave, stirring every 20 seconds, until smooth. Spread the melted chocolate over the pretzel layer in a thin, even layer. Pour the warm caramel over the chocolate and spread gently but quickly.
Chill and Set:
Sprinkle 2 tablespoons sea salt over the top while caramel is still warm. Put the baking sheet in the refrigerator for at least 1 hour or until the bark is firm. Break into pieces and serve.
how to serve Salted Caramel Pretzel Bark
Serve on a platter or in small paper bags for gifts. Offer with coffee or tea. It is also good with ice cream or fruit on the side.
how to store Salted Caramel Pretzel Bark
Store in an airtight container at room temperature for 3 to 4 days. For longer storage, keep it in the refrigerator for up to 2 weeks. Place parchment between layers to avoid sticking.
tips to make Salted Caramel Pretzel Bark
- Use fresh pretzels for the best crunch.
- Melt chocolate slowly to avoid burning.
- Work quickly when pouring caramel so it spreads evenly.
- Chill fully before breaking to get clean pieces.
- Use coarse sea salt for a nice crunch and flavor.
variation (if any)
- Add chopped nuts like almonds or pecans on top.
- Use dark chocolate for a more bitter balance.
- Add a drizzle of white chocolate for a pretty look.
- Swap pretzels for graham crackers for a different texture.
FAQs
Q: Can I use store-bought caramel sauce instead of making caramel?
A: Yes. Warm the sauce slightly and pour over the chocolate layer.
Q: Do I have to refrigerate the bark?
A: You can set it at room temperature if your kitchen is cool. Refrigeration speeds up setting and keeps the caramel firm.
Q: Can I use salted butter instead of unsalted?
A: You can, but reduce the sprinkled sea salt so it does not become too salty.
Q: How long will it stay crisp?
A: It stays crisp for a few days at room temperature. Humid places may make it softer faster.
Q: Can I make this ahead for a party?
A: Yes. Make it up to a week ahead and store in an airtight container in the fridge.
Conclusion
This simple salted caramel pretzel bark is easy and delicious. For another version and step-by-step photos, see the Salted Caramel Pretzel Bark Recipe. For more tips and a different take, check out The Best Salted Caramel Pretzel Bark – Lifestyle of a Foodie.
Salted Caramel Pretzel Bark
Ingredients
For the Pretzel Layer
- 2 cups pretzels (broken into pieces) Use fresh pretzels for the best crunch.
For the Caramel
- 1 cup unsalted butter You can use salted butter; reduce the sea salt.
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
For the Chocolate Layer
- 1.5 cups semisweet or milk chocolate chips Melt chocolate slowly to avoid burning.
For Topping
- 2 tablespoons sea salt Use coarse sea salt for a nice crunch and flavor.
Instructions
Preparation
- Line a baking sheet with parchment paper. Spread the broken pretzels in an even layer on the paper. Set aside.
Make the Caramel
- In a medium saucepan, melt 1 cup unsalted butter over medium heat. Add 1 cup packed brown sugar and stir.
- Bring to a gentle boil and let it cook for 2 to 3 minutes while stirring. Remove from heat and stir in 1 teaspoon vanilla extract.
Assemble the Bark
- Place 1 ½ cups chocolate chips in a heatproof bowl. Melt the chocolate in short bursts in the microwave, stirring every 20 seconds, until smooth.
- Spread the melted chocolate over the pretzel layer in a thin, even layer. Pour the warm caramel over the chocolate and spread gently but quickly.
Chill and Set
- Sprinkle 2 tablespoons sea salt over the top while the caramel is still warm.
- Put the baking sheet in the refrigerator for at least 1 hour or until the bark is firm.
- 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.
