Thursday , 15 February 2018

Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark


  • ½ bag of mini pretzel twists
  • 2 sticks of butter (1 cup total)
  • 1 cup of brown sugar
  • 1 bag of chocolate chips (2 cups)
  • Sea salt or table salt


  1. Preheat your oven to 350 degrees.
  2. Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).
  3. In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
  4. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.
  5. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
  6. Spread the chocolate chips around with a spatula until mostly melted.
  7. Sprinkle generously with salt.
  8. Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
  9. When it comes out of the freezer, break it up into uneven chunks with your hands and serve.


  1. I make this recipe all the time, however, with saltines (instead of pretzels), and I can’t resist eating them. So, I decided to try THIS version for my twin’s bridal shower — there was not a single bite left when I went to the table to get a sample for myself. So, while I can’t testify for myself how amazing the Salted Pretzel Bark was- I think their consumption in less than 20 minutes is tell-tale. Thank you for sharing!

  2. Should I keep this in the frig or is it fine at room temp? Making this for staff gifts at my sons school.

  3. I was wondering if the choc chips are semi sweet or milk choc chips. Thank you.

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