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A plate piled with pieces of dark chocolate salted caramel pretzel bark.
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4.94 from 15 votes

Chocolate Salted Caramel Pretzel Bark

Introducing the most craveable homemade candy ever, this Chocolate Caramel Pretzel Bark has it all! From chewy, buttery caramel to salty, crunchy pretzel twists, to rich dark chocolate, this treat is guaranteed to score major points with everybody who loves anything with pretzels, caramel, and chocolate.
Prep Time15 minutes
Cook Time20 minutes
Setting Time2 hours
Total Time2 hours 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24 servings
Calories: 281kcal
Author: Amy Nash

Ingredients

Caramel

  • 1 cups granulated sugar (200g)
  • 1 cup heavy cream, divided
  • ½ cup light corn syrup
  • 6 Tablespoons salted butter, cubed (85g)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Pretzel Bark

  • 3 cups semisweet chocolate chips (18 ounces)
  • 2 teaspoons coconut oil
  • 8 ounces pretzel twists (half of a regular 16-ounce bag)
  • Flaky Maldon salt or sea salt, for sprinkling

Instructions

Caramel

  • In a medium-size heavy bottomed saucepan over medium-low heat, combine the sugar, ½ cup of the cream, corn syrup, butter, and salt. Cook and stir until the butter has completely melted, but do not increase the heat to speed up the process.
  • Once the butter has melted, stop stirring and increase the heat just to medium to bring the caramel to barely a simmer, but not a rapid boil. Attach a candy thermometer to the side of the pan and continue to cook without stirring on medium-low to medium heat until the caramel comes to 236°F.
  • Pour in the remaining ½ cup of cream and continue to cook without stirring. The temperature will drop initially but start to come back up quickly. Let the caramel simmer until it reaches 245 to 248°F on the candy thermometer. Be careful not to rush the process by increasing the heat or the caramel may burn.
  • Remove the caramel from the heat, then stir in the vanilla extract. Let the caramel rest for 10-15 minutes to cool and thicken slightly before using.

Bark

  • While the caramel cools, melt the chocolate chips and coconut oil in a large microwave-safe bowl using short 20-30 second bursts of heat in the microwave. Stir well between each interval until the chocolate is completely melted.
  • Evenly spread about ⅔ of the chocolate on a baking sheet lined with parchment paper. Top with the pretzels, sprinkling them evenly over the chocolate and pressing them in gently. It's okay for them to overlap slightly.
  • Pour the caramel evenly over the pretzels. The caramel will hold the bark together, so try to make sure it's touching each of the pretzels if possible.
  • Drizzle the remaining melted chocolate over the top of the bark with a spoon or by transferring it to a plastic bag and snipping off one corner and piping it on. Sprinkle with a generous amount of flaky salt (as much as you want) before the chocolate and caramel has a chance to set.
  • Let the bark set until the caramel has firmed up and the chocolate is solid, about 2 hours. You can stick it in the fridge to speed up the process. Once the bark is set, cut it into pieces to serve.

Notes

  • Storage: Keep the finished bark in an airtight container on the counter at room temperature or in the fridge. 
  • Freezing: This bark can be frozen in an airtight container for 2-3 months. Thaw on the counter before enjoying.
Recipe adapted from Mel's Kitchen Cafe.

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 179mg | Potassium: 149mg | Fiber: 2g | Sugar: 22g | Vitamin A: 244IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg