Semi-sweet chocolate, pretzels, caramel, heavy cream, and sea salt come together for this ridiculously easy Salted Caramel Pretzel Bark.
You know those moments when a craving hits you out of nowhere? The kind where you’re standing in front of the pantry like a contestant on Chopped, hoping to create magic from random snacks? That’s exactly how this Salted Caramel Pretzel Bark came to be.
It was one of those days. My kids were bouncing off the walls, the dog was barking at invisible squirrels, and I just needed a win—preferably one involving chocolate. I found a half-eaten bag of pretzels, a slightly crumpled bag of chocolate chips, and caramels leftover from Halloween. It wasn’t a fancy setup, but you know what? It turned out to be chef’s kiss perfect.
The first batch barely made it to the fridge to set. My husband called it “dangerously good,” and let’s just say there were no leftovers. Now, this bark has become a family favorite for everything from lazy weekends to holiday gifting. If you’re looking for something easy that makes you look like a kitchen genius, this is it.
Why You’ll Love This Salted Caramel Pretzel Bark Recipe?
Let me just say it: this bark is a little too good. Sweet, salty, crunchy—it’s got everything you’d want in a snack, plus a sprinkle of sea salt that makes every bite pop. The semi-sweet chocolate adds richness without being overly sweet, and the caramel ties it all together like the star of a rom-com. But here’s the kicker: it takes less than 10 minutes to make.
This isn’t one of those desserts where you need a candy thermometer or the patience of a saint. Nope. You melt, layer, sprinkle, and let the fridge do the hard work. Whether you’re whipping it up for a party or sneaking pieces while bingeing your favorite show (hi, fellow Netflix snackers), it never disappoints.
Ingredient Notes:
Here’s why each ingredient shines:
- Semi-Sweet Chocolate Chips: These are the foundation of the bark. Semi-sweet strikes the perfect balance—it’s not cloying, but it’s still sweet enough to satisfy. If you’re a dark chocolate fan, feel free to go rogue and swap it in.
- Pretzels: The unsung hero of this recipe. They add that all-important crunch and a salty contrast to the sweetness. Mini pretzels work best, but if yours are a little broken, embrace the chaos—it’s all going to taste amazing anyway.
- Caramels: Kraft caramels are my go-to because they melt like a dream. But let’s be honest, any soft caramel will work in a pinch.
- Heavy Cream: Just two tablespoons transform the caramels into a silky drizzle that spreads like a dream.
- Sea Salt: The crown jewel. A sprinkle of sea salt elevates the whole thing, making it feel fancy without the effort. If you have flaky sea salt, use it—it’s worth the hype.
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How To Make Salted Caramel Pretzel Bark?
If you’ve got 10 minutes and a microwave, you’ve got this.
- Prep Like a Pro
Line a baking sheet withparchment paper . Trust me, you don’t want to skip this step—unless you enjoy chiseling melted caramel off your pan later. - Melt the Chocolate
Microwave the chocolate chips in 30-second bursts, stirring after each round. Yes, it’s tempting to zap it all at once, but patience pays off. Burnt chocolate is a tragedy no one needs. - Lay the Chocolate Foundation
Spread about two-thirds of the melted chocolate evenly on theparchment paper . This is your canvas, so take your time. - Add the Pretzels
Scatter pretzels over the chocolate. Don’t overthink it—this isn’t a Pinterest competition. Just make sure they’re snuggled into the chocolate so they stay put. - Caramel Drizzle Time
Melt the caramels with the heavy cream in a microwave-safe bowl. Stir until it’s smooth, then drizzle it generously over the pretzels. (Pro tip: Don’t lick the spoon unless you’re ready to commit to sticky fingers.) - Top It Off
Drizzle the remaining chocolate over the caramel layer. Then sprinkle sea salt on top like the culinary rockstar you are. - Chill & Break
Pop the tray in the fridge for about an hour, or let it set at room temperature for two hours. Once it’s firm, break it into pieces. No two pieces will look alike, and that’s part of the charm.
Storage Options:
If you somehow manage not to eat it all immediately (I’m impressed), store it in an airtight container in the fridge. It’ll stay fresh and crunchy for up to two weeks. You can also freeze it—just layer the pieces with
Variations and Substitutions:
Want to switch things up? Here’s how:
- Different Chocolate: Try dark chocolate, milk chocolate, or even white chocolate. Or swirl two kinds together for a marbled effect.
- Add-Ons: Sprinkle crushed candy canes for a holiday twist, or add chopped nuts like pecans or almonds for extra crunch.
- Flavored Caramel: Stir in a pinch of cinnamon or a splash of vanilla to give the caramel a little extra flair.
What to Serve with Salted Caramel Pretzel Bark?
This bark is a snack superstar, but it pairs beautifully with:
- Coffee or Hot Chocolate: The bitterness of coffee or the creaminess of hot chocolate balances the bark’s sweetness.
- Vanilla Ice Cream: Crumble some bark on top for a dessert mashup that’s next-level delicious.
- A Cheese Board: Sweet and salty bark with creamy cheeses? Don’t knock it ’til you try it.
Frequently Asked Questions:
Can I use homemade caramel?
Absolutely! If you’ve got the time (and patience), homemade caramel takes this to a whole new level.
How long does it last?
If stored properly, this bark can last up to two weeks in the fridge. Not that it’ll stick around that long!
So, are you ready to give this Salted Caramel Pretzel Bark a try? I’d love to hear how it turns out—or what creative twists you come up with. Drop me a comment or send me a pic—your snack game is about to level up!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Best Salted Caramel Pretzel Bark Recipe
Ingredients
- 12 ounces semi-sweet chocolate chips 1 bag
- 8 ounces pretzels about half of a 16-ounce bag
- 11 ounces Kraft caramels 1 bag
- 2 tbsp. heavy cream
- Sea salt for sprinkling
Instructions
- Start by lining a baking sheet, with parchment paper and keep it aside.
- In a bowl that's safe to use in the microwave, heat the chocolate chips in intervals of 30 seconds stirring after each interval.
- Spread two-thirds of the melted chocolate evenly on the baking sheet lined with parchment paper.
- Place the pretzels on top of the chocolate allowing them to naturally settle. Gently press them down into the melted chocolate.
- In another microwave bowl combine the caramels and heavy cream. Microwave for 2 minutes stirring through until you have a mixture and all caramel has melted. Drizzle this caramel mixture over the pretzels.
- Drizzle the remaining melted chocolate, over the layer of caramel. Generously sprinkle sea salt on top.
- Place the bark in the refrigerator until it sets then cut it into pieces. Alternatively, you can let it set at room temperature for 2 hours instead of chilling in the fridge.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Could you tell me what kind of pretzels you used. Did you leave them whole or break them up?
Hi Marge,
Thank you for your interest in the Salted Caramel Pretzel Bark Recipe! For this recipe, I used regular pretzels, but you could also opt for gluten-free pretzels if needed. The pretzels should be placed on top of the melted chocolate as they are, without breaking them up. They will naturally settle and partially sink into the melted chocolate, giving the bark its delightful crunch. I hope this helps, and I’d love to hear how it turns out for you!
Best wishes,
Natasha