Description
Salted Caramel Pretzel Bark is a delightful sweet and salty treat featuring crunchy pretzels coated with smooth semi-sweet chocolate, drizzled with rich homemade caramel, and finished with a sprinkle of flaky sea salt. This easy no-bake dessert combines contrasting flavors and textures, perfect for snacking or gifting.
Ingredients
Scale
Pretzel Base
- 2 cups small crunchy pretzel twists
Chocolate Layer
- 2 cups semi-sweet chocolate chips
Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
Finishing Touches
- 1 teaspoon flaky sea salt
- Optional: chopped nuts for topping
- Optional: additional melted chocolate for drizzling
Instructions
- Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Melt the Chocolate: Place semi-sweet chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring well after each until smooth and fully melted. Be careful not to overheat to avoid burning.
- Layer the Pretzels: Arrange a single, tight layer of small pretzel twists evenly over the parchment-lined baking sheet.
- Pour the Chocolate: Pour the melted chocolate evenly over the pretzels and use a spatula to gently spread it, ensuring all pretzels are coated.
- Prepare the Caramel: For homemade caramel, combine sugar, butter, and cream in a medium saucepan over medium heat. Stir continuously until the mixture turns golden and smooth. Alternatively, warm store-bought caramel in the microwave until drizzling consistency.
- Drizzle Caramel: Drizzle the warm caramel sauce over the chocolate-covered pretzels, covering as much surface as possible to achieve a balanced sweetness.
- Add Sea Salt: Generously sprinkle flaky sea salt over the entire bark to enhance and balance the sweet flavors.
- Chill: Place the baking sheet in the refrigerator for 1 to 2 hours or until both the chocolate and caramel are fully set and firm.
- Break into Pieces: Remove the bark from the refrigerator and break it into bite-sized pieces using your hands or a sharp knife if you prefer cleaner edges.
Notes
- You can substitute store-bought caramel sauce if short on time, but homemade caramel offers richer flavor.
- Optional toppings like chopped nuts or extra chocolate drizzle add texture and visual appeal.
- Store the bark in an airtight container in the refrigerator for up to one week.
- Ensure the caramel is not too hot when drizzling to prevent melting the chocolate layer excessively.
- Use flaky sea salt rather than fine salt for the best texture and visual effect.
