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Salted Caramel Pretzel Bark

Salted caramel pretzel bark layers crunchy mini pretzels with bubbling brown sugar caramel and a smooth chocolate topping. A sprinkle of flaky sea salt adds a savory finish to each crisp, breakable piece.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting and chilling 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (8 oz) mini pretzels
  • 1 cup unsalted butter 2 sticks
  • 1 cup light brown sugar packed
  • 1 bag (12 oz) semisweet chocolate chips
  • 0.5 tsp flaky sea salt

Equipment

  • 1 10x15-inch rimmed baking sheet
  • 1 2-quart saucepan

Method
 

  1. Heat the oven to 350°F.
  2. Line a 10x15-inch rimmed baking sheet with parchment paper.
  3. Arrange the pretzels in a single layer on the prepared baking sheet.
  4. Melt the butter and brown sugar in a 2-quart saucepan over medium heat, stirring until smooth; bring to a boil and cook, stirring, for 3 minutes.
  5. Pour the hot caramel evenly over the pretzels.
  6. Bake for 5 to 7 minutes, until the caramel is bubbling across the surface.
  7. Remove the pan from the oven and scatter the chocolate chips evenly over the caramel.
  8. Let the chocolate chips sit for 3 to 5 minutes until softened.
  9. Spread the chocolate into an even layer.
  10. Sprinkle the flaky sea salt over the chocolate.
  11. Refrigerate the bark for at least 1 hour, until completely firm.
  12. Lift the bark from the pan using the parchment.
  13. Break the bark into pieces.

Notes

For neat pieces, let the bark become completely firm before breaking it. Store in an airtight container in the refrigerator for up to 1 week; freezer-friendly for up to 2 months. For a dairy-free version, use dairy-free chocolate chips and a plant-based butter substitute.