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Salted Caramel Pretzel Bark for Holiday Baking Trays

Salted Caramel Pretzel Bark

A holiday candy that bakes buttery caramel over crunchy pretzels, then gets topped with melted chocolate and flaky sea salt before being broken into shards.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 pieces
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Method

Ingredients
  

  • 5 cups mini pretzel twists roughly broken
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup light corn syrup
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup white chocolate chips (optional for drizzle)
  • 1 tablespoon flaky sea salt for topping

Method
 

  1. Line the baking sheet: Line a 9x13-inch baking sheet with parchment paper, letting it hang over the edges slightly for easy lifting later. Scatter the pretzels across the bottom in a single, even layer, filling in any gaps.
  2. Melt the caramel base: In a medium saucepan over medium heat, melt the butter, brown sugar, corn syrup, and kosher salt together, stirring until smooth. Bring the mixture to a full boil, which takes about 3-4 minutes.
  3. Boil for exactly 3 minutes: Once bubbling, boil the caramel for exactly 3 minutes, stirring constantly with a whisk so it doesn't scorch. It should turn deep amber and coat the back of a spoon in a thick layer.
  4. Stir in vanilla: Remove the saucepan from heat and stir in the vanilla extract immediately. The caramel will bubble up a bit, so stand back slightly as you stir.
  5. Pour over pretzels: Pour the hot caramel evenly over the pretzel layer, then spread it to the edges with an offset spatula or the back of a spoon. Work quickly before the caramel starts to set.
  6. Bake until bubbling: Transfer the pan to a preheated 350°F oven and bake for 5 minutes, until the caramel bubbles across the entire surface. This short bake helps the caramel settle into every pretzel crevice.
  7. Add the chocolate chips: As soon as the pan comes out of the oven, sprinkle the semisweet chocolate chips evenly over the hot caramel. Let them sit undisturbed for 3 minutes so they soften fully.
  8. Spread the chocolate layer: Use an offset spatula to spread the softened chocolate into one smooth, even layer covering the caramel completely. Work gently so you don't drag up the caramel underneath.
  9. Melt the white chocolate: Melt the white chocolate chips in the microwave in 20-second bursts, stirring between each, until smooth and pourable. Drizzle it over the chocolate layer in thin lines using a spoon or piping bag.
  10. Sprinkle with sea salt: While the chocolate is still glossy and soft, sprinkle the flaky sea salt evenly across the top. The salt will stick best before the chocolate fully sets.
  11. Chill until firm: Refrigerate the pan for about 1 hour, until the bark feels firm and cool to the touch and the chocolate no longer looks shiny or wet.
  12. Break into pieces: Lift the parchment paper out of the pan using the overhanging edges, then snap the cooled bark into irregular pieces by hand. Store any extra pieces in an airtight container.