Pretzels, Kraft caramels, almond bark, and dark chocolate chips come together in this sweet-salty snack that’s easy and addictive.
I still remember the first time I made these Salted Chocolate Caramel Pretzels. It was one of those days—you know the kind. Rainy outside, deadlines piling up, my toddler refusing to nap (or wear pants). I needed something. Something bite-sized, preferably covered in chocolate, and dangerously easy to eat.
And there they were—half a bag of pretzels in the pantry, a rogue pack of caramels left from Christmas (don’t judge), and two blocks of almond bark I’d forgotten I bought. It was like the baking gods were whispering, “You deserve this.” And let me tell you—I did.
Within half an hour, my kitchen smelled like a candy shop and my mood was 87% better. These little bites of salty-sweet magic aren’t just snacks. They’re mood boosters. And if you ask my husband, they’re also marriage savers. He calls them “dangerously snackable,” which is… not inaccurate.
Why You’ll Love This Salted Chocolate Caramel Pretzels Recipe?
Aside from the fact they can fix a bad mood faster than therapy (okay, almost), here’s why these Salted Chocolate Caramel Pretzels are on heavy rotation at our house:
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They’re easy. Seriously. You could make them while holding a baby on your hip and singing the Bluey theme song (ask me how I know).
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They look fancy. People think you spent hours dipping and drizzling. You didn’t. It’s fine. Let them think that.
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They’re the perfect combo. Sweet. Salty. Crunchy. Gooey. All the good snack adjectives in one.
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Make-ahead friendly. These babies store beautifully, making them perfect for parties, gifts, or a sneaky midnight snack.
Ingredient Notes:
Here’s what goes into the magic. No frills, just tasty stuff:
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Snaps Pretzels (square ones) – They make the cutest sandwiches and hold everything in place. Plus, they’re sturdy. No one likes a flimsy pretzel.
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Kraft Caramels – I know, unwrapping them is annoying, but so worth it.
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White Almond Bark & Dark Chocolate Chips – The best of both worlds. Smooth, rich, and melts like a dream.
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Coarse Salt – The unsung hero. Don’t skip it. Just that tiny pinch on top makes the chocolate pop.
How To Make Salted Chocolate Caramel Pretzels?
Let me walk you through it. Messy countertops and imperfect caramel blobs included—because perfection is overrated and homemade should feel homemade, ya know?
Step 1. Pretzel Foundations
Line a baking sheet with parchment paper (or foil if that’s what you’ve got). Spread out about 70 pretzels. Yes, 70 sounds like a lot, but trust me—you’ll wish you’d made more.
Step 2. The Caramel Layer
Unwrap your Kraft caramels (I usually slice them in half because I like the pretzel-to-caramel ratio that way). Place one caramel half on each pretzel. Slide the tray into the oven at 250°F for 8 minutes or so—just until the caramel gets soft and cozy, not molten lava.
Step 3. Pretzel Sandwich Time
Once the caramels are soft, gently press another pretzel on top. Don’t squish too hard—just enough to make it stick.
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Step 4. Chocolate Dunking Station
Melt your white almond bark and dark chocolate chips in a microwave-safe bowl. Do it in 30-second bursts, stirring in between so nothing scorches. The texture should be smooth, glossy, and so tempting you might “accidentally” dip a spoon in for quality control.
Step 5. Dip, Sprinkle, Repeat
Dip each pretzel sandwich into the chocolate. I like to leave one corner undipped—it looks pretty and gives people something to grab onto without smudging chocolate all over their fingers. Lay the dipped pretzels back on your parchment-lined sheet and sprinkle with coarse salt while the chocolate is still melty.
Step 6. Let ’Em Set
Let them cool at room temp (if you can wait that long) or pop them in the fridge if you’re in a rush. Once they’re set, you’re good to go.
Storage Options:
Pop them into an airtight container and keep them on the counter for up to a week (though honestly, they won’t last that long). Want them to last longer? Store in the fridge. They’ll stay fresh and snappy.
Variations and Substitutions:
Feeling adventurous? Here are some swaps and fun spins:
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Use Rolos instead of Kraft caramels if you want to skip the unwrapping step.
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Add peanut butter between the pretzels before the caramel for a Reese’s-style twist.
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Swap in milk chocolate if dark chocolate’s not your thing. No judgment.
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Sprinkle with crushed candy canes during the holidays for a festive spin.
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Dip in colored candy melts to match party themes. Boom. Insta-worthy.
What to Serve with Salted Chocolate Caramel Pretzels?
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A hot mug of cocoa (with whipped cream piled dangerously high).
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A salty cheese board (because why not go full sweet/savory?).
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Or just your favorite rom-com and a blanket. No sharing required.
Frequently Asked Questions:
Do I have to use almond bark?
Nope! You can use candy melts or regular chocolate chips, but almond bark melts smoothly and sets quickly—perfect for lazy bakers like me.
Can I freeze these?
You bet. Just layer them between sheets of wax paper in an airtight container and freeze for up to a month.
Are they gluten-free?
Not by default, but you can easily make them gluten-free by using gluten-free pretzels. Boom.
Look, I get it. Life gets busy. You don’t always have time for fancy baking marathons. That’s why I love recipes like this—easy, crowd-pleasing, and oddly therapeutic. Plus, there’s chocolate. Always a win.
So go on, grab that bag of pretzels and treat yourself. You’ve earned it.
Can’t wait to hear what you think—what’s your favorite salty-sweet snack combo? Tell me below!
<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:
Salted Chocolate Caramel Pretzels
Ingredients
- 1 bag of Kraft Caramels 11 ounces, approximately 35 caramels
- 1 bag of Snaps Pretzels 16 ounces, square shape
- 16 ounces of White Almond Bark
- 12 ounces of Dark Chocolate Chips
- Coarse Salt to taste
Instructions
- Prepare the baking sheet by lining a cookie sheet, with parchment paper. Arrange 70 pretzels on the sheet.
- Begin preparing the caramels by unwrapping and slicing each one in half lengthwise. Take each caramel half. Place it on top of a pretzel.
- To melt the caramels heat the pretzel caramel pairs in an oven preheated to 250°F for about 8 minutes until the caramel becomes soft.
- Now let's assemble our sandwiches. Take another pretzel. Press it firmly on top of the caramel layer of each one.
- Next we need to melt both chocolate chips and almond bark together. Combine them in a microwave bowl and heat in intervals of around 30 seconds stirring well between each interval until fully melted.
- Using a fork carefully dip each pretzel sandwich into the melted chocolate mixture making sure to leave one corner uncovered for appeal.
- Once dipped in chocolate place the pretzels back onto the parchment paper-lined baking sheet. Sprinkle them with salt for that extra touch of flavor.
- Allow some time for your delicious creations to cool and set either at room temperature or, in the refrigerator—whichever you prefer!
- Once cooled and set store your Salted Chocolate Caramel Pretzels in a covered container to keep them fresh and ready to enjoy whenever you desire!
- Indulge yourself with these treats—a combination of sweet, salty and crunchy!
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!
