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Salted Caramel Pretzel Bark

Salted caramel pretzel bark with a thick caramel layer and embedded mini pretzels, topped with flaky sea salt. Melting chocolate over hot caramel creates a smooth, glossy chocolate slab you can break into crisp pieces.
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Prep Time 15 minutes
Cook Time 10 minutes
setting 1 hour
Total Time 1 hour 25 minutes
Servings: 20 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pretzels
  • 4 cup mini pretzels
Caramel
  • 1 cup unsalted butter
  • 1 cup brown sugar, packed
Chocolate
  • 2 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips
  • 0.5 cup white chocolate optional drizzle
Topping
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan
  1. Preheat oven to 350F. Line a 15x10 rimmed baking sheet with foil and spray with cooking spray for easy release.
  2. Spread the mini pretzels in a single layer on the prepared baking sheet and set aside so they don’t overlap.
Make and bake the caramel
  1. Melt the butter and brown sugar in a saucepan over medium heat. Bring to a boil and cook exactly 3 minutes without stirring.
  2. Pour the caramel evenly over the pretzels. Use a steady pour so the pretzel layer is fully covered.
  3. Bake for 5 minutes at 350F. Remove from the oven when the caramel looks bubbling at the edges.
Melt and finish
  1. Immediately scatter both the semi-sweet chocolate chips and dark chocolate chips over the hot caramel. Let sit for 2 minutes so the chips soften.
  2. Spread the melted chocolate over the surface with a spatula until smooth. Scrape gently to cover the caramel evenly.
  3. Sprinkle generously with flaky sea salt over the chocolate. Let the salt look clearly visible across the whole surface.
  4. Drizzle with white chocolate if using. Move in thin lines so it contrasts against the dark chocolate.
Set and break
  1. Refrigerate for 1 hour until set. The bark should look firm and matte rather than glossy-wet.
  2. Break into pieces for serving. Aim for irregular shards so every bite shows pretzel, caramel, and chocolate layers.

Notes

Pro tip: make sure the caramel boils for exactly 3 minutes without stirring so it sets up cleanly once refrigerated. Store bark in an airtight container in the refrigerator for up to 7 days; freeze for up to 2 months (wrap pieces well to prevent sticking). For a lighter option, use reduced-sugar chocolate chips and keep the caramel topping portion the same for similar texture with less sugar.