Double Chocolate Caramel Pretzel Bark

Every year I get a friend or two who says “I just don’t bake…I’m terrible at it!” I totally get it — I imagine their feelings about baking are similar to my feelings about ironing (as in, I literally can’t do it) — so I try to think of something that looks fancy but doesn’t require any actual baking.

If you’re not a “baker” this is your recipe. All you have to do is melt some stuff and cut it up! And it looks fancy and tastes fantastic. BOOM. Merry Christmas!

Double Chocolate Caramel Pretzel Bark

1 11 ounce bag Kraft caramel bits
10 ounces (1 package) Ghiradelli MILK CHOCOLATE melting wafers*
8 oz Pretzel, mini twists
4 ounces Ghiradelli DARK CHOCOLATE melting wafers*
Sea salt for sprinkling

*I can always find these at the Walmart grocery store.

Line an 11×18 baking sheet with silpat or parchment paper.

Melt the MILK chocolate wafers per package instructions until smooth. Spread the chocolate evenly over the parchment. (It will not fill up the whole pan. Aim for about 9×14.)Immediately add the pretzel twists over the top (totally fine to overlap them) and gently press them into the chocolate. (Don’t worry if they’re not all anchored in chocolate — the caramel will make them stick.)

Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

Melt the 4 ounces of DARK chocolate and drizzle over the caramel. Sprinkle with sea salt.

Refrigerate until hardened. Cut into pieces with a sharp knife.

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  1. I’m not tired of baking, but all I want to eat this holiday season is chocolate candy, so I made a small batch of this for myself. It’s awesome — bark with a chew. The only change I made (other than making a super small batch) was using a regular Ghirardelli bittersweet bar rather than the dipping chips and throwing some salted peanuts in with the pretzels. Had to use Butter Snaps, but they were fine. I’ll probably make this for years to come. Thanks Lindsay!

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