This simple, 5-ingredient Salted Caramel Pretzel Bark will quickly become your new favorite sweet and salty treat! No baking needed and the ultimate sweet treat!
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Salted Caramel anything is a favorite of mine because you get the best of both worlds. You get a taste of salty goodness, followed by sweet tastiness. It’s like a party in your mouth, each and every bite!
This Salted Caramel Pretzel Bark was a treat I originally made only at Christmas to include in my goodie trays! Over the years however, my family requested it throughout the year, so now it’s a treat we enjoy every few months! With only 5 ingredients needed, it’s a treat that can be made anytime!
Why this is the BEST Salted Caramel Pretzel Bark
- Quick, easy, and packed with flavor!
- No candy thermometer needed, therefore, it’s fool proof and fail proof!
- Perfect to give away as a gift or special treat for teachers, family, and friends!
- Can easily be doubled, tripled, or even quadrupled, so make as much as you want or need!
Ingredients needed for this easy recipe:
- Pretzels– I recommend the mini twists in this recipe
- Brown Sugar– this makes the flavorful homemade caramel that gets drizzled over the pretzels
- Butter– unsalted, this combined with the brown sugar is what makes the caramel sauce
- Chocolate Chips– I use semi-sweet chocolate chips, however, dark chocolate is a great addition too
- Sea Salt– try to use coarse sea salt versus table salt as it’ll be a bit more flavorful in this and shows up more in appearance
How to make Salted Caramel Pretzel Bark
- Line a big cookie sheet or jelly roll pan with tin foil.
- Spread pretzels out across pan evenly. Try to arrange them so they lay flat and are not on top of each other.
- In a saucepan, melt together brown sugar and butter. Use low-medium heat only otherwise you run the risk of burning the caramel.
- Bring the mixture to a rapid boil stirring frequently. Stir until mixture starts to stick to the pan and turns into a thick caramel mixture (about 7 minutes).
- Pour caramel evenly over pretzels and place into a preheated oven (350) for 5 minutes.
- Remove from oven and sprinkle chocolate chips over caramel.
- Place back into oven for an additional 1 minute.
- Using a spatula, spread chocolate over caramel creating an even chocolate layer.
- Sprinkle sea salt on top and allow to cool on counter for about 5 minutes.
- Move pan to freeze for two hours. Once frozen, break into small chunks and store in an airtight bag in freezer. Tip: I ended up using 1 1/2 batches of caramel to coat the pretzels but 2 batches would have been perfect (2 cups brown sugar, 4 sticks butter)
Tips for the BEST Salted Caramel Pretzel Bark
Storage: This pretzel bark will keep well in an airtight container for 1-2 weeks at room temperature.
Freezing: You can freeze the bark for 2-3 months in an airtight container. Let it thaw at room temperature for an hour before serving.
Shortcut: If you want to skip making the homemade caramel, you can use Kraft caramels and melt them with a little bit of heavy cream, half-and-half, or evaporated milk.
Love caramel sweet treats? Check out these other great recipes
Cow Tales Chocolate Chip Cookies
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Salted Caramel Pretzel Bark
Equipment
Ingredients
- 6 oz Pretzels *mini twists
- 1 cup brown sugar
- 2 sticks butter
- 12 oz chocolate chips *semi sweet or dark chocolate
- sea salt
Instructions
- Line a big cookie sheet or jelly roll pan with tin foil. Spread pretzels out across pan evenly. Try to arrange them so they lay flat and are not on top of each other.
- In a saucepan, melt together brown sugar and butter. Use low-medium heat only otherwise you run the risk of burning the caramel.
- Bring the mixture to a rapid boil stirring frequently. Stir until mixture starts to stick to the pan and turns into a thick caramel mixture (about 7 minutes).
- Pour caramel evenly over pretzels and place into a preheated oven (350) for 5 minutes. Remove from oven and sprinkle chocolate chips over caramel.
- Place back into oven for an additional 1 minute.
- Using a spatula, spread chocolate over caramel creating an even chocolate layer.
- Sprinkle sea salt on top and allow to cool on counter for about 5 minutes.
- Move pan to freeze for two hours. Once frozen, break into small chunks and store in an airtight bag in freezer.
robbyn
p.s. 1/2 bag of pretzels? what size bag
Kristin
Oops, so sorry about that! I have updated the recipe! Should be half of a 12 oz bag, so using 6 oz
robbyn
6 oz or 12 oz bag of choc chips
Kristin
12 oz, sorry about that!
alli
How much caramel? I didn’t see it in the ingredients list. Thank you!
It looks delicious!
Kristin
Hi!! The brown sugar and butter get melted together to create a caramel mixture. 🙂