If there’s one treat that always disappears fast in my kitchen, it’s this salted caramel pretzel bark.
The crunchy pretzel base, buttery toffee layer, smooth chocolate, and a sprinkle of flaky sea salt come together to make the ultimate sweet-and-salty treat.
It’s the kind of recipe you can’t stop snacking on, and I love that it’s simple enough to whip up for an everyday dessert, yet festive enough to dress up for all kinds of holidays and parties.
Make a batch for yourself (I love eating it straight from the freezer) or wrap it up for gifts.
Just be warned, once you start, it’s hard to stop at one piece!
Love Pretzels + Chocolate?
My Peanut Butter Pretzel Bites are another sweet-and-salty favorite that taste amazing!
What Makes This the Best Salted Caramel Pretzel Bark
Sweet-and-salty treat – Buttery toffee, rich chocolate, crunchy pretzels, and a touch of flaky salt are an irresistible combo.
Tested for success – I’ve worked through the tricky parts of pretzel bark so this recipe is simple to follow and reliably turns out great.
Sturdy and crisp – Square pretzels hold the caramel in place and give the bark a strong, crunchy base.
Perfect toffee texture – My step-by-step tips ensure the caramel sets up crisp instead of soft or sticky.
Easy chocolate topping – My quick foil-tenting method helps the chocolate melt evenly so it spreads easily and firms back up.
Decorating Idea
Before the chocolate sets toss on some broken pretzel pieces. For holidays, scatter on colored sprinkles and candies. It instantly turns this chocolate caramel bark into a festive treat for Halloween, Thanksgiving, Christmas, Valentine’s Day, or any holiday. Take a look at my Valentine’s Day Crack Candy to see what I mean.
Ingredients You’ll Need
- Pretzel Snaps (the square ones!)
- Butter
- Light brown sugar
- Semi-sweet chocolate chips
- Flaky sea salt
Ingredient Tips & Notes
Square pretzel snaps – These grid-style pretzels create a solid base with small holes that keep the toffee from dripping through. They hold everything together much better than regular twisted pretzels.
Salted butter – Adds richness and balances the sweetness of the toffee. If you only have unsalted butter, add a pinch of salt if desired, though the pretzels and flaky salt topping usually provide enough.
Light brown sugar – Combined with butter, this makes the caramel toffee layer. Its molasses flavor is deeper and more complex than white sugar.
Semi-sweet chocolate chips – I use semi-sweet for balance, but dark chocolate makes it more sophisticated and milk chocolate makes it sweeter.
Chocolate chips contain stabilizers that help them keep their chip shape, which can sometimes make melting tricky. But my method of sprinkling them on hot toffee and trapping the heat under foil works like a charm every time.
Flaky sea salt – Maldon or another large-flake sea salt adds sparkle, crunch, and that irresistible salty finish.
Tools You’ll Need
Quarter sheet rimmed baking tray – Essential for holding in the hot, runny caramel. A flat baking sheet won’t work here.
Non-stick foil – The best way to line your pan. Make sure it goes up and over the sides.
If using regular foil, spray with non-stick spray or rub with one of the sticks of butter you’re going to use to make the caramel (this is what I do).
Do not use parchment paper. Caramel will slip right under it.
Heat-proof spoon or silicone spatula – Perfect for stirring the caramel and spreading the chocolate into a smooth layer.
Heavy-bottom saucepan – A must-have for toffee. It heats evenly and prevents sugar from burning. Thin pans are notorious for scorching caramel (ask me how I know).
Why You Need a Heavy-Bottom Pan
Toffee is finicky. A thin pan heats unevenly and burns sugar fast. I’ve ruined a batch this way. A heavy-bottom saucepan distributes heat evenly and keeps the caramel smooth.
Candy thermometer (optional) – Not required, but helpful for beginners.
You’ll know your toffee is ready when it hits around 270°F. Otherwise, set a timer for 5-8 minutes and stir and watch your toffee carefully.
Note, the toffee will continue to increase in temperature from the hot oven, carrying it into the hard crack stage (perfect for that snappy bite).
How to Make Salted Caramel Pretzel Bark with Chocolate
Detailed recipe and instructions are in recipe card at bottom of post.
- Prep the tray – Preheat oven to 350°F. Line a rimmed tray with non-stick foil (or coat foil with non-stick spray), wrapping up and over all edges.
- Layer pretzels – Arrange pretzels in a single layer, breaking pieces to cover every inch of the tray.
- Cook the toffee – In a heavy-bottom pan, melt butter over low heat. Stir in brown sugar and raise to medium. The mixture will come to a boil. Stir constantly. Keep it moving for 5-8 minutes until the mixture comes together into a caramel sauce texture. It’s ready when it reaches 270°F or looks thick and bubbly. Remove from heat as soon as it’s ready!
- Pour and bake – Immediately pour hot toffee as evenly as possible over the pretzels. Spread it out to cover every pretzel, but if you’re having difficulty, do it after the tray has been in the oven for about a minute. Put in oven and bake for 5 minutes.
- Melt chocolate – Remove tray from oven, immediately sprinkle unmelted chocolate chips evenly on top, and cover tightly with foil to trap in the heat. Do NOT return to oven! Let sit for 5 minutes. Remove foil and spread the melted chocolate into an even layer using a rubber spatula or offset spatula. Sprinkle with flaky salt, and bits of broken pretzel (optional).
- Cool and chill – Allow bark to cool on the counter, then refrigerate or freeze for 1–2 hours until firm.
- Break and store – Cut with a sharp knife or break into rustic pieces. Store in an airtight container in the fridge or freezer.
Hot Sugar Warning
Hot toffee can cause serious burns if it splatters or drips onto your skin. Always use a long-handled spoon or silicone spatula, and resist the urge to taste or touch until the bark has cooled completely. Safety first—then enjoy the sweet reward!
Cook the Toffee
The caramel will go through stages as you cook it. Stir continuosly and go to about 8 minutes so the toffee hardens when the pretzel bark is done.
Assemble the Pretzel Bark
Layer the pretzel bark on a quarter sheet tray (about 13 x 9.5 inches). Set aside any broken pretzels to spinkle on top.
Recipe Tips for Perfect Pretzel Bark
- Prep is everything – With caramel bark recipes like this, speed is key. Have the oven preheated, the tray lined with foil, and the pretzels in place before starting the toffee. Once it’s ready, you’ll need to work quickly.
- Use foil, not parchment – The caramel gets thin and runny in the oven, and foil contains it while parchment doesn’t. Just be sure to use non-stick foil, or lightly spray or butter it so the bark doesn’t stick.
- Stick with square pretzels – Their little grid holes hold the caramel in place and give the bark a sturdy base. I seriously don’t recommend making pretzel bark any other way.
- Don’t melt the chocolate in microwave or oven – Simply pour unmelted chocolate chips over hot toffee, cover with foil, remove foil after 5 minutes and spread the silky, melted chocolate..
How to Store Salted Caramel Pretzel Bark
- Cool completely before storing to prevent trapped moisture.
- Refrigerator: Airtight container for up to 1 week (if it doesn’t disappear before then).
- Freezer: Freezer-safe bag or container for longer storage.
- Tip: Store in a cool, dry place and enjoy straight from the fridge or let soften briefly from the freezer.
More Easy Chocolate Treats
Salted Caramel Pretzel Bark
This salted caramel pretzel bark recipe is made with a layer of pretzels topped with homemade toffee, melted chocolate, and a sprinkle of flaky salt. It’s the perfect sweet-and-salty treat that comes together quickly and makes the perfect everyday or party snack.
Ingredients
- 90 Pretzel Snaps, square shape (not twisted pretzels)
- 1 cup salted butter, (2 sticks)
- 1 cup light brown sugar
- 1 (12 oz.) bag semi-sweet chocolate chips
- flaky sea salt
Instructions
- Prep the tray – Preheat oven to 350°F. Line a rimmed tray with non-stick foil (or coat foill with non-stick spray), wrapping up and over all edges.
- Layer pretzels – Arrange pretzels in a single layer, breaking pieces to cover every inch of the tray.
- Cook the toffee – In a heavy-bottom pan, melt butter over low heat. Stir in brown sugar and raise to medium. The mixture will come to a boil. Stir constantly. Keep it moving for 5-8 minutes until the mixture comes together into a caramel sauce texture. It’s ready when it reaches 270°F or looks thick and bubbly. Remove from heat as soon as it's ready!
- Pour and bake – Immediately pour hot toffee as evenly as possible over the pretzels. Spread it out to cover every pretzel, but if you're having difficulty, do it after the tray has been in the oven for about a minute. Put in oven and bake for 5 minutes.
- Melt chocolate – Remove tray from oven, immediately sprinkle unmelted chocolate chips evenly on top, and cover tightly with foil to trap in the heat. Do NOT return to oven! Let sit for 5 minutes. Remove foil and spread the melted chocolate into an even layer using a rubber spatula or offset spatula. Sprinkle with flaky salt, and bits of broken pretzel (optional).
- Cool and chill – Allow bark to cool on the counter, then refrigerate or freeze for 1–2 hours until firm.
- Break and store – Cut with a sharp knife or break into rustic pieces. Store in an airtight container in the fridge or freezer.
Notes
- Prep is everything – With caramel bark recipes like this, speed is key. Have the oven preheated, the tray lined with foil, and the pretzels in place before starting the toffee. Once it’s ready, you’ll need to work quickly.
- Use foil, not parchment – The caramel gets thin and runny in the oven, and foil contains it while parchment doesn’t. Just be sure to use non-stick foil, or lightly spray or butter it so the bark doesn’t stick.
- Stick with square pretzels – Their little grid holes hold the caramel in place and give the bark a sturdy base. I seriously don’t recommend making pretzel bark any other way.
- Don’t melt the chocolate in microwave or oven – Simply pour chocolate over hot toffee, cover with foil, remove after 5 minutes and spread.