Description
This Salted Caramel Pretzel Bark is the ultimate indulgence with layers of crunchy pretzels, rich caramel, and smooth chocolate, topped with a sprinkle of flaky sea salt. It’s easy to make and irresistibly delicious!
Ingredients
Units
Scale
- 3 cups mini pretzels
- 1 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cups semi-sweet or milk chocolate chips
- 1 teaspoon flaky sea salt
Instructions
- Prepare the pan:
- Line a 9×13-inch baking sheet with parchment paper or aluminum foil, ensuring it overlaps the edges for easy removal.
- Spread the mini pretzels evenly over the lined baking sheet.
- Make the caramel:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and bring to a boil. Let it boil for 3-4 minutes, stirring constantly, until the mixture thickens slightly and is a rich caramel color.
- Pour the caramel:
- Carefully pour the hot caramel evenly over the pretzels. Use a spatula to spread it out, ensuring all the pretzels are coated.
- Bake:
- Preheat your oven to 350°F (175°C). Bake the caramel-coated pretzels for 5-7 minutes, or until the caramel is bubbling. Remove from the oven and let cool for 2-3 minutes.
- Add the chocolate:
- Sprinkle the chocolate chips evenly over the warm caramel. Let them sit for 2-3 minutes to melt, then use a spatula to spread the chocolate into a smooth layer.
- Add the finishing touches:
- Sprinkle flaky sea salt over the chocolate while it’s still warm. Let the bark cool completely at room temperature, or place it in the refrigerator to set for 1-2 hours.
- Break and serve:
- Once fully set, break the bark into pieces and enjoy!
Notes
- For extra flair, drizzle melted white chocolate over the top after the bark sets.
- Store in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.