Ingredients
Scale
- 16 ounces (about 2 ¾ cups) milk chocolate chips or chopped milk chocolate
- 8 ounces (about 1 ½ cups) dark chocolate chips or chopped dark chocolate
- 8 ounces mini pretzel twists or rods, roughly broken
- 11 ounces (about 35-40 pieces) soft caramel candies, unwrapped
- 2 tablespoons heavy cream or whole milk
- 1 teaspoon flaky sea salt, or more to taste
Instructions
- Prepare your workspace: Line a large baking sheet (approximately 13×18 inches) with parchment paper, allowing some overhang on the sides for easy removal later. This will be your canvas for the delicious bark.
- Melt the chocolate: In a large microwave-safe bowl, combine the milk chocolate chips and dark chocolate chips. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth and melted. Be careful not to overheat. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of simmering water (a double boiler), stirring until smooth.
- Spread the chocolate base: Pour the melted chocolate onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread it evenly to a uniform thickness, creating a solid chocolate layer across the parchment paper.
- Add the pretzel crunch: Evenly sprinkle the broken pretzels over the melted chocolate layer. Gently press them down with your hands or the back of a spoon to ensure they adhere well to the chocolate.
- Melt the caramel: In a separate microwave-safe bowl, combine the unwrapped caramel candies and heavy cream. Microwave in 20-second intervals, stirring well after each, until the caramel is completely melted and smooth. The cream helps create a pourable consistency. If using a stovetop, melt in a small saucepan over low heat, stirring constantly.
- Drizzle the caramel and salt: Drizzle the melted caramel generously over the pretzel-covered chocolate. You can use a spoon or transfer the caramel to a piping bag (or a Ziploc bag with a corner snipped off) for more control. Immediately sprinkle the flaky sea salt over the caramel and pretzels while the caramel is still soft.
- Chill to set: Carefully transfer the baking sheet to the refrigerator and chill for at least 25-30 minutes, or until the chocolate and caramel are completely firm and set. This is crucial for easy breaking.
- Break and enjoy: Once fully set, remove the bark from the refrigerator. Lift the parchment paper from the baking sheet and place it on a clean, sturdy surface. Break the bark into irregular pieces by hand or by using a sharp knife. Serve immediately or store for later enjoyment!
Notes
Storage: Store the salted caramel pretzel bark in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For best crunch, keep it cool. Variations: Feel free to experiment with different types of chocolate (white chocolate, peanut butter chips) or add other mix-ins like toasted pecans, peanuts, or a drizzle of white chocolate for extra visual appeal. Melting Tip: When melting chocolate, avoid getting any water into the chocolate, as it can cause it to seize and become grainy. Use a completely dry bowl and spatula.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 40g)
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg