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- 2 cups pretzels, broken into pieces - 1 cup semi-sweet chocolate chips - 1 cup dark chocolate chips - 1 cup caramel sauce (store-bought or homemade) - 1 teaspoon sea salt - Optional: 1/2 cup chopped nuts (such as pecans or almonds) If you want to mix things up, you can swap ingredients. Use milk chocolate chips instead of semi-sweet chocolate. If you prefer a less sweet bark, try using just dark chocolate chips. For a nut-free option, leave out the nuts or replace them with seeds, like pumpkin or sunflower. When it comes to chocolate, quality matters. I recommend using good brands of chocolate chips. Look for bars that have at least 60% cocoa for dark chocolate. Semi-sweet chocolate chips add a nice balance of sweetness. The mix of both chocolates gives the bark a rich flavor. Always check for any added ingredients. The fewer, the better! This ensures your bark has a clean and rich taste. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This heat will toast the pretzels just right. Next, line a baking sheet with parchment paper. Make sure to cover the sides too. This will help you lift out the bark later. Spread the broken pretzel pieces evenly across the baking sheet. Aim for a single layer. This helps each pretzel get coated. Bake them in the oven for 5-7 minutes. Keep an eye on them. You want a light golden color but not burned. Once they look good, take them out and let them cool for a few minutes. While the pretzels cool, grab a microwave-safe bowl. Add both types of chocolate chips to it. Microwave in 30-second bursts, stirring in between. Keep going until the chocolate is smooth and melted. Watch closely, so it doesn’t burn. Now, pour the melted chocolate over the toasted pretzels. Use a spatula to spread the chocolate evenly. Make sure every pretzel piece gets a nice coat. Next, drizzle caramel sauce over the chocolate. Do this generously. For a fancy touch, swirl the caramel lightly with a toothpick. Sprinkle sea salt over the top to boost the flavor. If you’re adding nuts, do it now for extra crunch. Place the baking sheet in the fridge. Let it chill for at least 1 hour. You want the chocolate and caramel to set firm. Once ready, break the bark into chunks and store in an airtight container. Enjoy your sweet treat! To melt chocolate smoothly, use a microwave-safe bowl. Combine semi-sweet and dark chocolate chips. Heat in 30-second bursts, stirring in between. This helps prevent burning. Stir until smooth; the chocolate should be glossy and fluid. If it seems thick, heat a few more seconds. You want a nice pourable consistency. The key to great salted caramel pretzel bark is the balance of flavors. Use 1 teaspoon of sea salt. This salt adds a nice punch against the sweet caramel and chocolate. Taste a piece before adding more salt. You can always sprinkle a little extra on top after serving for added flavor. For a lovely presentation, cut the bark into pieces after it cools. Arrange it on a decorative platter. You can sprinkle some extra sea salt on top for a pop. A drizzle of caramel adds a nice touch too. Serve it at parties or pack it for gifts. It looks great and tastes even better! Pro Tips Use Quality Chocolate: Opt for high-quality chocolate chips for a smoother melt and richer flavor in your bark. Customize Your Nuts: Feel free to experiment with different types of nuts or even add dried fruits for added texture and flavor. Be Patient with Melting: When melting chocolate, stir frequently and use low power settings to avoid scorching the chocolate. Chill Before Cutting: Make sure the bark is fully set before breaking it into pieces for cleaner edges and better presentation. {{image_4}} You can easily make Salted Caramel Pretzel Bark nut-free. Just skip the chopped nuts. This bark is still tasty and crunchy without them. You can also add seeds for crunch. Try pumpkin or sunflower seeds for a nut-free twist. Want to change up the flavor? You can add spices or extracts. A pinch of cinnamon gives a warm taste. You could also use peppermint extract for a fresh touch. Mix in a little chili powder for some heat. These small changes can make your bark unique and fun. Seasonal toppings add flair to your bark. For fall, sprinkle on crushed candy corn or pumpkin spice. In winter, add crushed candy canes for a festive look. Use colored sprinkles for birthdays or bright holidays. These toppings can make your bark a great gift or party treat. To keep your salted caramel pretzel bark fresh, use an airtight container. Layer the bark pieces with parchment paper. This step prevents them from sticking together. Store the container in a cool, dry place. Avoid areas with heat or moisture. When stored properly, the bark lasts about two weeks. After that, it may lose flavor and texture. If you notice any changes, it's best to toss it out. Always check for any signs of spoilage before eating. You can freeze salted caramel pretzel bark for up to three months. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag or container. When you’re ready to enjoy, let the bark thaw in the fridge. This keeps the texture nice and fresh. You should use regular pretzels, broken into pieces. I like to use the classic pretzel shape, as it adds a nice crunch. You can also use pretzel sticks or rods if you prefer. Just make sure they are not too thick. This way, they will coat well with chocolate and caramel. Yes, you can make homemade caramel sauce! To do this, melt sugar in a pan. Once it turns golden, add butter and cream. Stir until smooth. Homemade caramel adds a rich flavor to your bark. If you’re short on time, store-bought caramel works just fine too. To prevent burning, melt chocolate in short bursts. Use 30-second intervals in the microwave. Stir after each interval to distribute heat. If you see any lumps, keep stirring until smooth. This method stops the chocolate from getting too hot. Yes, you can use white chocolate! It will give a different taste and look. White chocolate is sweeter, so adjust your caramel amount if needed. If you love the sweet and salty mix, white chocolate can work well in this recipe. You can customize your bark in many ways! Add nuts like pecans or almonds for crunch. You can also mix in dried fruit or sprinkles for fun colors. Try adding a pinch of cinnamon or a dash of cayenne for a unique twist. The options are endless! In this article, we explored how to make Salted Caramel Pretzel Bark, starting with the key ingredients like pretzels, chocolate, and caramel. I shared step-by-step instructions and helpful tips to perfect your bark. We also discussed variations and storage methods to keep your treat fresh. Remember, this bark is easy to make and fun to share. Enjoy experimenting with flavors and ideas, and make it your own. Happy snacking!

Salted Caramel Pretzel Bark

A deliciously sweet and salty treat made with pretzels, chocolate, and caramel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 cups pretzels, broken into pieces
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 1 cup caramel sauce
  • 1 teaspoon sea salt
  • 0.5 cup chopped nuts (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, making sure it also covers the sides.
  • Spread the broken pretzel pieces evenly across the baking sheet, making sure they form a single layer.
  • Bake the pretzels in the preheated oven for about 5-7 minutes. Watch closely as they toast; you're looking for a slight golden color to develop without burning.
  • Meanwhile, in a microwave-safe bowl, combine both semi-sweet and dark chocolate chips. Microwave them in 30-second intervals, stirring in between each interval, until the chocolate is completely melted and smooth.
  • Once melted, pour the chocolate over the toasted pretzels. Use a spatula to spread the chocolate evenly across the surface.
  • Drizzle the caramel sauce generously over the layer of chocolate-covered pretzels, ensuring every area gets a touch.
  • Sprinkle the sea salt evenly over the top to enhance the sweet and salty flavor combination. If you’re using nuts, sprinkle them on at this point.
  • Carefully place the baking sheet in the refrigerator and allow it to chill for at least 1 hour or until the chocolate and caramel are solidified.
  • Once set, remove the baking sheet from the refrigerator. Break the bark into pieces of your preferred size and store them in an airtight container.

Notes

Arrange the bark in a decorative bowl or platter and consider garnishing with an extra sprinkle of sea salt or a drizzle of caramel on top before serving for a stunning visual effect.
Keyword bark, caramel, chocolate, dessert, pretzel