Sweet, salty, crunchy, and totally addictive, this Salted Caramel Pretzel Bark is the kind of treat that disappears faster than you can say “just one more piece.” Whether you’re prepping holiday gifts or just need something stress-melting after a long day, this recipe has your back.
Ingredients for Salted Caramel Pretzel Bark
- 1 (12 oz) bag milk chocolate chips
- 8 oz salted pretzels (about half a standard 16 oz bag)
- 1 (11 oz) bag Kraft caramels, unwrapped
- 2 tablespoons heavy cream
- Optional: sea salt flakes for topping
Substitution Ideas:
- Swap milk chocolate for dark or semi-sweet if you prefer a bolder bite.
- For a vegan version, use dairy-free chocolate chips and coconut cream instead of heavy cream.
- Add a sprinkle of crushed peanuts, almonds, or toffee bits for extra crunch.
How to Make Salted Caramel Pretzel Bark
- Prepare the base.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. - Melt the chocolate.
Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth (about 1½ minutes total). - Spread and layer.
Pour about two-thirds of the melted chocolate onto your prepared pan. Spread it evenly into a rectangle (roughly 9×13 inches).
Gently press pretzels into the melted chocolate in a single layer. - Make the caramel drizzle.
In another bowl, combine the unwrapped caramels and heavy cream. Microwave for 2 minutes, stirring halfway, until silky and smooth. Drizzle evenly over the pretzels. - Seal with chocolate.
Drizzle the remaining melted chocolate over the top. Use a spoon or offset spatula to lightly swirl for that irresistible marbled look.
Optional: Sprinkle sea salt flakes before it sets for an extra pop of flavor. - Chill and break.
Place the pan in the refrigerator for 30–45 minutes or until firm. Once set, break into rustic pieces and enjoy!
Tips & Tricks for Perfect Pretzel Bark
- Avoid seizing chocolate: Always melt in short bursts — chocolate burns fast.
- Use fresh pretzels: Stale pretzels lose crunch and ruin the texture.
- Get creative: Drizzle white chocolate or sprinkle crushed candy canes for a festive twist.
- For even layers: Tap the pan gently on the counter to settle the caramel and chocolate before chilling.
Variations & Substitutions
Make it your own:
- White Chocolate Version: Replace milk chocolate with white chocolate for a sweeter, creamier flavor.
- Dark Chocolate Twist: Use 70% dark chocolate and sprinkle espresso powder for a mocha-style bark.
- Nut-Free Option: Choose gluten-free pretzels and check caramel ingredients if serving to those with allergies.
- Vegan Adaptation: Substitute vegan chocolate chips and coconut milk caramel for a dairy-free dessert.
How to Store Salted Caramel Pretzel Bark
Once the bark is firm, store pieces in an airtight container between layers of parchment paper.
- At Room Temperature: Up to 1 week in a cool, dry spot.
- In the Refrigerator: Keeps fresh for 2–3 weeks.
- In the Freezer: Store up to 2 months — just thaw at room temp before serving.
Pro Tip: If gifting, wrap pieces in parchment or cellophane bags and tie with ribbon. Perfect for holidays, teachers, or “thinking of you” treats.
Frequently Asked Questions
Can I use homemade caramel instead of store-bought?
Absolutely! Just make sure it’s slightly thickened — too thin and it’ll spread out rather than cling to the pretzels.
Why did my caramel turn hard?
That usually happens if it’s overheated. Heat in short bursts and stir often to keep it soft and pourable.
Can I freeze pretzel bark?
Yes! Freeze pieces flat in a single layer first, then transfer to a sealed bag. It stays delicious for up to 2 months.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Carbohydrates | 27g |
| Fat | 10g |
| Protein | 2g |
| Sugar | 20g |
| Sodium | 180mg |
If there’s one treat that strikes the perfect balance between cozy and crave-worthy, it’s this Salted Caramel Pretzel Bark. It’s sweet, salty, chocolatey, and just messy enough to feel homemade in the best way possible. Whether you’re gifting it or devouring it straight from the tray (no judgment here), it’s a recipe worth bookmarking.
So go ahead, melt, drizzle, chill, and snap. Because sometimes, the best kind of therapy really is a pan of caramel-covered chocolate.
Salted Caramel Pretzel Bark (Easy No-Bake Candy)
Ingredients
- 1 (12 oz) bag milk chocolate chips
- 8 oz salted pretzels (about half a standard 16 oz bag)
- 1 (11 oz) bag Kraft caramels, unwrapped
- 2 tbsp heavy cream
- Optional: sea salt flakes for topping
Substitution Ideas:
- Swap milk chocolate for dark or semi-sweet if you prefer a bolder bite.
- For a vegan version, use dairy-free chocolate chips and coconut cream instead of heavy cream.
- Add a sprinkle of crushed peanuts, almonds, or toffee bits for extra crunch.
Instructions
- Prepare the base. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Melt the chocolate. Place chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each until smooth (about 1½ minutes total).
- Spread and layer .Pour about two-thirds of the melted chocolate onto your prepared pan. Spread it evenly into a rectangle (roughly 9×13 inches).Gently press pretzels into the melted chocolate in a single layer.
- Make the caramel drizzle. In another bowl, combine the unwrapped caramels and heavy cream. Microwave for 2 minutes, stirring halfway, until silky and smooth. Drizzle evenly over the pretzels.
- Seal with chocolate. Drizzle the remaining melted chocolate over the top. Use a spoon or offset spatula to lightly swirl for that irresistible marbled look.Optional: Sprinkle sea salt flakes before it sets for an extra pop of flavor.
- Chill and break. Place the pan in the refrigerator for 30–45 minutes or until firm. Once set, break into rustic pieces and enjoy!