Salted Caramel Pretzel Bark

salted caramel pretzel barkThis recipe is amazingly simple! I love the combo of salty and sweet. Perfect for small gifts or parties. I’d recommend keeping it refrigerated to keep the chocolate and caramel in tack.

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Preheat oven to 400. Line a baking sheet with aluminum foil and cover with 1 layer of pretzels. You can use whatever kind of pretzels you’d like, but I like the evenness/sameness of the ‘snaps.’

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In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally, let the sugar and butter meld together and brown, about 3 minutes. Do not let it boil.

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When you have a nice brown caramel, pour it over the pretzels, slowly and evenly. Bake for 5 minutes.

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Remove from oven and sprinkle about 9 ounces of chocolate chips evenly over the mixture. Place back in oven for just under 1 minute. Do not let it burn. Remove from oven and use a spatula to evenly spread the chocolate over the top.

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Sprinkle with sea salt and refrigerate for 1 hour. Break into pieces when chilled.

Salted Caramel Pretzel Bark
This recipe is amazing! I love the combo of salty and sweet. Perfect for small gifts or parties.
Servings
20 pieces
Servings
20 pieces
Salted Caramel Pretzel Bark
This recipe is amazing! I love the combo of salty and sweet. Perfect for small gifts or parties.
Servings
20 pieces
Servings
20 pieces
Ingredients
  • 1/2 bag pretzels snaps work best
  • 2 sticks butter
  • 1 cup brown sugar
  • 9 ounces chocolate chips semi sweet
  • sea salt for sprinkling
Instructions
  1. Preheat oven to 400. Line a baking sheet with aluminum foil and cover with 1 layer of pretzels.
  2. In a medium saucepan, melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally, let the sugar and butter meld together and brown, about 3 minutes. Do not let it boil.
  3. When you have a nice brown caramel, pour it over the pretzels, slowly and evenly. Bake for 5 minutes.
  4. Remove from oven and sprinkle about 9 ounces of chocolate chips evenly over the mixture. Place back in oven for just under 1 minute. Do not let it burn. Remove from oven and use a spatula to evenly spread the chocolate over the top.
  5. Sprinkle with sea salt and refrigerate for 1 hour. Break into pieces when chilled.

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