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Salted Caramel Pretzel Bark

Salted caramel pretzel bark with a glossy caramel layer and embedded mini pretzels, finished with flaky sea salt. Melt-and-bake timing keeps the chocolate smooth, then chills into a crisp snap for easy break-apart pieces.
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Prep Time 15 minutes
Cook Time 15 minutes
Setting 1 hour
Total Time 1 hour 30 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust and caramel
  • 4 cup mini pretzels
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed Pack firmly for thick caramel.
Chocolate layer
  • 2 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
Toppings
  • 0.5 tsp flaky sea salt for topping Use generous flakes so you can see and taste it.
  • 0.5 cup white chocolate Optional for drizzle.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan
  1. Preheat oven to 350F, then line a 15x10 rimmed baking sheet with foil and spray with cooking spray. Set the pan aside on a heat-safe surface.
Toast the pretzels with caramel
  1. Spread mini pretzels in a single layer on the lined sheet, then set aside any extra pretzels. Make sure the pretzels sit flat with even coverage.
  2. Melt unsalted butter and brown sugar in a saucepan over medium heat until it reaches a boil, then cook exactly 3 minutes without stirring. Keep the caramel actively bubbling for the full timed cook.
  3. Pour caramel evenly over the pretzels, working quickly so it coats across the whole layer. Use a steady pour to avoid dry spots.
  4. Bake for 5 minutes at 350F, then remove from the oven. Look for a hot, bubbling caramel surface.
Melt, spread, and finish
  1. Immediately scatter both semi-sweet chocolate chips and dark chocolate chips over the hot caramel, then let sit 2 minutes. The chips should look glossy and slightly softened at the edges.
  2. Spread the melted chocolate with a spatula until smooth, covering the caramel and pretzels evenly. Work gently to keep the surface uniform.
  3. Sprinkle generously with flaky sea salt across the entire surface. Scatter the flakes so they’re visible and evenly distributed.
  4. Drizzle with white chocolate if using, then refrigerate for 1 hour until set. The bark should feel firm and the chocolate should look matte and set.
Serve
  1. Break into pieces by hand and serve. Use a clean snap so each piece shows pretzels embedded throughout.

Notes

Pro tip: after spreading the chocolate, don’t overwork it—smooth it just until uniform so it sets with a clean, glossy top. Store airtight in the refrigerator up to 5 days; for best texture, let pieces sit at room temperature 10 minutes before serving. Freezing is yes for up to 1 month. For a different take, swap the semi-sweet chocolate chips for milk chocolate chips for a sweeter, softer bite.