Sweet & Salty Pretzel Bark
This irresistible Sweet & Salty Pretzel Bark combines crunchy pretzels with smooth caramel and rich chocolate, all finished with a sprinkle of sea salt for the perfect balance of flavors.
Equipment
- oven
- large baking sheet
- parchment paper
- medium saucepan
- offset spatula
Ingredients
Pretzel Bark
- 4 cups mini pretzel twists or pretzel snaps
- 1 cup packed light or dark brown sugar
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups chocolate chips (about 12 oz) (semi-sweet, milk, or dark)
- 1 teaspoon flaky sea salt
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper, then spread pretzels evenly in a single layer.
- Combine brown sugar and butter in a medium saucepan, cook over medium heat until dissolved, then boil for 2 minutes, stirring occasionally. Remove from heat and stir in heavy cream and vanilla extract.
- Pour the hot caramel mixture over the pretzels, spreading it evenly, and bake for 5-7 minutes until bubbly.
- Sprinkle chocolate chips over warm caramel pretzels, let sit for 5 minutes, then spread melted chocolate evenly.
- Sprinkle flaky sea salt over the chocolate and let cool completely at room temperature or refrigerate for 30-60 minutes until firm, then break into pieces.
Notes
Cooling in the refrigerator will make the bark set faster and create a cleaner break. For best results, use good quality chocolate chips that melt smoothly.