Holiday Cookie Countdown: Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark 1_small
So, if I had to pick a favorite of this series (as in, you were threatening to pull out my fingernails one by one — because it’s that hard to pick a favorite), I would pick this bark. It’s so super easy but the mix of flavors — salty, sweet chocolate and caramel — is divine.

It starts off with a layer of pretzels lining the bottom of your pan. You then make a toffee base (you’ll need a candy thermometer but don’t let that fool you into thinking it’s complicated — it’s not) and pour it over the pretzels. After a few minutes in the oven you sprinkle some chocolate chips on top and let ’em melt.

Voila. Salted Caramel Crack.

I’ve already given this as gifts to many of our neighbors and gotten rave reviews, requests for the recipe, and even a few threats to maim body parts if I ever stop making this.

I’m making it again today. Just because I ran out of it in the freezer and like to always have a batch on hand. (I also sneak into it every morning and have a piece with my coffee. Breakfast of Champions.)

p.s. This freezes beautifully so don’t hesitate to make it early and pull it out during the holidays. If you can make it last that long 🙂

Holiday Cookie Countdown: Salted Caramel Pretzel Bark

Holiday Cookie Countdown: Salted Caramel Pretzel Bark


4 ounces mini pretzel twists (I used Rold Gold Tiny Twists)

1 cup unsalted butter

1 cup light brown sugar

1 bag (11.5 ounces) of chocolate chips (dark, semisweet, milk -- whatever your preference)

Sea salt or table salt



Preheat oven to 350 degrees. Line a large jelly roll pan (11x13) with a silpat liner or parchment paper. Cover the bottom of the pan with a solid layer of pretzels.

In a medium saucepan, melt the butter and the brown sugar over medium low heat until the sugar is dissolved. Increase heat to medium and insert a candy thermometer. Whisk mixture frequently, cooking until it reaches 290 degrees. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Bake at 350 degrees for five minutes.

Remove from the oven and sprinkle the chocolate chips over the top. Place back in the oven for one minute to let chips melt. Spread the chocolate chips around with a spatula until mostly melted. Sprinkle top with sea salt.

Let cool for a few minutes and then pop in the freezer for at least two to three hours. When frozen, break up into uneven chunks with your hands.

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