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This salted caramel pretzel bark recipe is the ultimate sweet-and-salty holiday treat made with crunchy pretzels, buttery caramel, and a rich chocolate topping. It’s easy to make, perfect for gifting, and always disappears fast at parties.
Since you’re here, I know you’ll also love these pretzel Buckeye bites, these Christmas sugar cookies, and these chocolate covered marshmallow bites.
Oh goodness!! I might be sorry that this is so addictive! Have changed the layout slightly. Melt half the chocolate, spread it to the very edges of the half sheet pan. Use the square pretzels, lay them flat ten by 14 to fill the pan, top with remaining ingredients ( I like the unwrapped Kraft caramel bits, same ounces as wrapped squares). Makes a huge sheet of thin delight! We can’t stop eating! Thanks so much ☺️
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This caramel pretzel bark is one of those recipes that shows up everywhere during the holidays, and for good reason. It’s sweet, salty, crunchy, and incredibly addictive. I’ve tested it more times than I can count, and this version is the one I keep coming back to. It’s easy enough for last-minute gifting but tastes like something you’d buy from a candy shop.
Table of Contents
- Why This salted Caramel Pretzel Bark Works
- Ingredients for this chocolate candy bark recipe
- How to make this chocolate caramel pretzel bark?
- Expert Tips for The Best Bark
- How to store this no-bake caramel pretzel bark
- How to Gift Caramel Pretzel Bark
- Frequently asked questions About salted caramel pretzel bark
- Salted caramel pretzel bark Recipe
Why This salted Caramel Pretzel Bark Works
- The pretzels stay crunchy under the caramel layer
- The caramel sets without becoming too hard
- Chocolate balances the saltiness perfectly
- It’s easy to break into pieces (no messy slicing)
Ingredients for this chocolate candy bark recipe
Here’s what you’ll need to make this easy caramel pretzel bark recipe. Scroll down to the recipe card for exact measurements.
- Pretzels – Mini pretzels work best here, but use your favorite kind.
- Semi-sweet chocolate – Use a high-quality semi-sweet or dark chocolate. To keep things simple, we’re using a full 12-oz bag of chocolate chips.
- Kraft caramels – Use the classic square Kraft caramels (not caramel chips) for the smoothest caramel layer.
- Heavy cream
- Sea salt
How to make this chocolate caramel pretzel bark?
This is how you can make this no bake holiday treat. Make sure to scroll down to the recipe card for the full detailed instructions!
- Melt the chocolate chips in 30-second increments in the microwave, stirring well between each round until smooth.
- Spread about half of the melted chocolate onto a parchment-lined baking sheet using an offset spatula or silicone spatula.
- Sprinkle half of the pretzels evenly over the chocolate layer.
- Pour the warm caramel and heavy cream mixture over the pretzels.
- Drizzle the remaining melted chocolate over the top.
- Finish with a light sprinkle of sea salt.
- Let the bark set at room temperature for about 1–2 hours, or refrigerate for 30 minutes until firm.
- Break into pieces, or chop with a sharp knife for cleaner edges (which we love).
I melted my chocolate in the microwave because it was faster but feel free to use the double boiler method.
Expert Tips for The Best Bark
- Use parchment paper, not foil (foil sticks once caramel sets)
- Let the caramel bubble just until golden, darker caramel can turn bitter.
- Sprinkle salt while the chocolate is still warm so it sticks
- Chill just until set, then break while slightly cool for clean edges
How to store this no-bake caramel pretzel bark
This sweet-and-salty bark will last up to 2 weeks in an airtight container at room temperature. You can also store it in the fridge for an even longer shelf life.
Enjoy it straight from the fridge for a firmer bite, or let it come to room temperature before serving.
How to Gift Caramel Pretzel Bark
- Add a handwritten tag, it keeps longer than cookies
- Break into uneven pieces for a bakery-style look
- Layer with parchment in tins or cellophane bags
Frequently asked questions About salted caramel pretzel bark
Absolutely! I love to offer a lazy girl version which requires a lot less effort as well as a different way to recreate it by making everything from scratch.
In this case, you can make and double my homemade caramel sauce ahead of time and use it instead of the store-bought kraft caramels. It would taste much much better too!
You sure can! Place it in an airtight container and freeze for up to 3 months.
Once you are ready to serve, thaw it in the fridge overnight and enjoy! I literally have a bunch of this caramel chocolate bark in the freezer in preparation of Christmas as we speak!
Yes. Milk chocolate will make the bark sweeter and creamier, while semi-sweet or dark chocolate balances the salty pretzels better. If you prefer a less sweet bark, stick with semi-sweet or dark chocolate.
Caramel can become grainy if it’s overheated or cooked too long. Heat it just until melted and smooth, then remove it from the heat. Stirring in the heavy cream helps keep the caramel soft and spreadable.
You can, but the caramel will be firmer. Heavy cream softens the caramel and makes it easier to bite once set. If skipping it, expect a slightly harder texture.
Yes, refrigeration speeds things up, but don’t leave it in too long. Once the bark is firm, let it sit at room temperature for a few minutes before breaking or cutting to avoid cracking.
Yes! Chopped nuts, crushed toffee bits, festive sprinkles, or even a drizzle of white chocolate all work well. Add toppings while the chocolate is still warm so they stick.
This usually happens if the chocolate layer was fully cold before adding the caramel or top chocolate layer. Slight warmth helps everything bond together.
Salted caramel pretzel bark
Ingredients
- 12 oz semi-sweet chocolate chips (one whole bag)
- 8 oz pretzels (half of a 16-oz bag)
- 11 oz kraft caramel (one whole bag)
- 2 tbsp heavy cream
- sea salt for sprinkling
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a microwave safe bowl, melt the chocolate chips in the microwave in 30 second increements and tir in between each time.12 oz semi-sweet chocolate chips
- Spread about 2/3 of the melted chocolate on top of the parchment paper lined baking sheet Top the chocolate with the pretzels, don't worry about them being perfectly placed on top. Gently press them down onto the chocolate.8 oz pretzels
- Melted the caramels with the heavy cream in a microwave safe bowl for 2 minutes. Drizzles the caramel evenly on the pretzels.11 oz kraft caramel, 2 tbsp heavy cream
- Drizzle the bark with the leftover melted chocolate then sprinkle some flakey sea salt on top. Chill in the fridge until set then cut into pieces and serve. You can let it set at room temperature for about 2 hours instead of chilling it in the fridge if you don't have room.sea salt
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did fine until I got to the part where you drizzle the rest of the chocolate over the caramel. The chocolate had seized up. What a mess.
That’s totally normal and I’ve definitely been there before! It sounds like the chocolate seized up from cooling too much while you were working with the caramel. Next time, you can gently reheat it in the microwave for 10–15 seconds and stir in 1–2 teaspoons of vegetable oil or melted coconut oil to smooth it back out.