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Salted caramel pretzel bark is the ultimate holiday dessert for all my sweet and salty lovers. It is made with a thick layer of chocolate, crunchy and salty pretzels, caramel, and extra drizzle of chocolate, and flakey sea salt. This recipe is a great no-bake dessert for holiday parties or just to stuff in your cookie Christmas gift boxes!

Since you are here, I know you will also love these pretzel Buckeye bites, these christmas sugar cookies as well as these chocolate covered marshmallow bites.

Stack of salted caramel pretzel bark
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This is the best salted caramel pretzel bark recipe ever!

Christmas time baked goods are the best, but let’s take a moment to truly appreciate the no bake treats that come along too just like no bake caramel pretzel bites.

Made with the perfect combination of ingredients, smooth melty chocolate, crunchy pretzels, melted caramel, and a sprinkle of sea salt to really bring it together.

Make a whole pan of these and give it to your loved ones, or enjoy during your next movie night and thank me later!

Why you need to make this recipe!

  • It is a no-bake recipe.
  • This sweet and salty pretzel bark uses a handful of ingredients that you probably already have at home.
  • If you love food gifts this is the recipe for you, it’s a great Christmas party favor!
Ingredients on the counter

Ingredients for this chocolate candy bark recipe.

Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.

  • PretzelsUse your favorite mini pretzels for this.
  • Semi-sweet chocolateUse high-quality semi-sweet chocolate or your favorite rich dark chocolate for the bark part. To make your life easier we are using a whole bag of chocolate chips, AKA 12oz!
  • Kraft caramelsFor this recipe, we are using those little square Kraft caramels not caramel chips. I feel like that will give us a smooth caramel that works really well in this recipe.
  • Heavy cream
  • Sea salt
Slice of pretzel bark

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!

  1. Melt the chocolate chips in 30-second increments in the microwave stirring in between every time.
  2. Spread some of the chocolate on a large parchment paper-lined baking sheet with an offset spatula, a rubber spatula, or a silicone spatula.
  3. Top the melted chocolate with half the bag of pretzels, or 8oz to be more precise.
  4. Top the pretzel layer with the melted caramel and heavy cream mixture.
  5. Drizzle the rest of the chocolate on top of the pretzels.
  6. Add a little sprinkle of sea salt on top and let it set for a few hours at room temperature for 30 minutes or so in the fridge.
  7. Break the bark into small pieces. I find that it is better to chop everything with a sharp knife on a cutting board because the end result will look a lot cleaned and we love that right!?

I melted my chocolate in the microwave because it was faster but feel free to use the double boiler method.

Frequently asked questions

How to store this no bake tasty treat?

This no bake sweet and salty combo of a snack will last for up to 2 weeks in an airtight container. Of course, you can store it for longer in the fridge.

Depending on your preference have it right out of the fridge or allow it to get back to room temperature before enjoying it.

Layers of chocolate pretzel and caramel

Can I freeze this sweet and salty pretzel bark?

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!

Can I use homemade caramel for this recipe?

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!

Pretzel caramel chocolate bar
Stack of salted caramel pretzel bark
5 from 50 votes

Salted caramel pretzel bark

These salted caramel pretzel bar bites are the perfect no bake holiday dessert to make ahead of time and serve around Christmas time!
Prep: 11 minutes
Total: 10 minutes
Servings: 24 servings
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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

Calories: 123Calories | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 119mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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5 from 50 votes (44 ratings without comment)

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Recipe Rating




21 Comments

  1. Kristin says:

    If using your homemade caramel recipe, do you still add 2 tablespoons of heavy cream to the melted caramel?

    1. Chahinez says:

      I haven’t tried with that but I wouldn’t think you’d need it since it’s already soft and liquidy like you’re saying.

  2. Ally says:

    Im not sure what I did wrong but the caramel did not spread. It just lumped on top of the pretzel kind of in globs. Should I have added more cream to make it more smooth?

    1. Chahinez says:

      Iโ€™m so sorry that happened, Ally! Adding a little more heavy cream can definitely help make the caramel smoother and easier to spread. Also, make sure the caramel isnโ€™t overheated, as that can cause it to seize and become thick instead of flowing nicely. Try warming it gently and stirring well before drizzling it over the pretzels. Hope that helps! Let me know if you have any other questions. ๐Ÿ˜Š

  3. michele hart says:

    What is considered a “large baking sheet”? like a jelly roll pan? or smaller?

    1. Chahinez says:

      Hi! A large baking sheet is 18″ x 13″ which is bigger than a jelly roll pan.

  4. Christine says:

    What size pan?

    1. Chahinez says:

      It’s a “half-size” or 13×18

  5. Richelle says:

    5 stars
    Kicked it up a notch by melting a 50/50 combo of semisweet and butterscotch chips and adding a layer of melted peanut butter before adding the melted caramel 5๐ŸŒŸs but be warnedโ€ฆaddictive!!

    1. Chahinez says:

      Haha I love that!!

  6. Michelle says:

    5 stars
    Thank you for sharing this, it hits the sweet & salty spot Everytime. Very reasonable in cost & time to make. ๐Ÿ˜‹ Yummy!

    1. Chahinez says:

      Thank you so much!!

    2. Debby says:

      5 stars
      What size pan?

  7. KJ says:

    5 stars
    Absolutely love this recipe! I chopped it up into bite size pieces and gave it in baggies for Christmas. Huge hit! I one batch I did as the recipe calls and then for some added color/festivity I switched out the caramel for white chocolate and crushed candy canes. Will be making this again.

    1. Chahinez says:

      I love what you did with the recipe!

  8. Vivian says:

    5 stars
    This recipe is great, except it doesnโ€™t tell you how to store them after making.

    1. Chahinez says:

      It will last for up to 2 weeks in an airtight container. Of course, you can store it for longer in the fridge!

  9. Debby says:

    What size sheet pan are you using? Can’t wait to try this! Thank you for sharing!

    1. Chahinez says:

      It’s a 13×18 or “half-size” pan ๐Ÿ™‚

  10. PRAinAZ says:

    5 stars
    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 for the pudge โ˜บ๏ธ

    1. Chahinez says:

      Love this comment! Thank you so much!!