Chocolate Caramel Pretzel Bark
Published on December 07, 2025
Quick Summary
This Chocolate Caramel Pretzel Bark is the ultimate sweet-and-salty treat, layered with chocolate, caramel, and crunchy pretzels. Easy to make and perfect for holidays, parties, or gifting, this bark is a crowd-pleaser that looks impressive but requires minimal effort. Sprinkle with flaky sea salt for the perfect finishing touch!
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Pin ItChocolate Caramel Pretzel Bark: An Easy Sweet & Salty Treat!
Chocolate, caramel, and pretzels are a classic pairing that’s impossible to resist…sweet, salty, and perfectly crunchy in every bite. Over the years, I’ve tried countless treats, but this Chocolate Caramel Pretzel Bark has quickly become a favorite. It’s easy to make, yet each piece delivers layers of flavor and texture that feel indulgent.
I love making this bark for holiday parties, cookie exchanges, or just to have a sweet snack on hand for friends and family. While it’s a classic holiday treat, it’s actually perfect any time of year whenever you want a sweet-and-salty indulgence. You don’t need fancy equipment or hours in the kitchen, just a few simple ingredients, a little patience while it sets, and you’ve got a treat that everyone will love.
Whether you’re gifting it in a festive bag, cutting it into bite-sized pieces for a party platter, or enjoying a few pieces yourself with a cup of coffee or hot cocoa, this bark is guaranteed to impress. Once you make it, it’ll become a treat you keep coming back to year-round.
Ingredients with Helpful Notes
- Chocolate: I use semisweet chocolate chips, but you can use dark or milk chocolate. Use good-quality chocolate for a smooth, rich base. I like Guittard or Ghirardelli.
- Pretzels: Use mini twist pretzels rather than sticks or other shapes. They’re sturdy, hold up well under the chocolate and caramel, and give the perfect crunch. If you need the bark to be gluten-free, use gluten-free pretzels.
- Caramels: Unwrap before melting. Kraft caramels work well and melt consistently.
- Heavy cream: A little heavy cream makes the caramel silky and easy to drizzle.
- Flaky sea salt: Adds a perfect sweet-and-salty contrast, the best!
Tips for Making Pretzel Bark
- Line your pan. Parchment paper is a must so the bark lifts off easily and doesn’t stick. Don’t skip this step!
- Melt chocolate slowly. Overheating chocolate causes it to seize. Heat in short bursts and stir well each time for that glossy, smooth finish.
- Make sure you only use two-thirds of the chocolate for the base, you want to save the rest for drizzling at the end!
- Cover the chocolate completely with pretzels. A full layer ensures the perfect crunch in every bite. Overlapping is great!
- Don’t skimp on the caramel. Drizzling generously helps the bark stick together and gives each piece that gooey, irresistible chew.
- Add the flaky sea salt last. Sprinkle while the chocolate is still wet so it sticks. It truly makes the sweet-and-salty magic happen.
- Let it chill and set up before cutting. Patience! Cutting too soon makes the layers slide apart.
- Use a sharp knife for clean cuts. A big chef’s knife works best and cutting straight down gives the prettiest pieces.
How to Store the Bark
- Keep in an airtight container in the refrigerator for up to 3 weeks.
- For longer storage, freeze the bark (for up to 3 months) and allow it to thaw at room temperature before serving.
Chocolate Caramel Pretzel Bark
Ingredients
- 2 cups semisweet chocolate chips
- 4 cups mini pretzels
- 11 oz bag caramels, unwrapped (I use Kraft brand)
- 2 tablespoons heavy cream
- Flaky Sea salt, for sprinkling
Instructions
- Line a baking sheet with parchment paper.
- Place the chocolate chips in a medium microwave-safe bowl and heat in 30-second bursts, stirring well each time, until the chocolate is completely smooth.
- Pour about two-thirds of the melted chocolate onto the prepared sheet and spread it into an even layer. Save the remaining chocolate for the top.
- Layer the pretzels over the chocolate. They’ll overlap, and that’s exactly what you want.
- Add the caramels and heavy cream to a separate microwave-safe bowl. Microwave for 1 to 2 minutes, stirring a couple of times, until the mixture is melted and smooth.
- Drizzle the caramel over the pretzels.
- Drizzle the remaining chocolate on top of the caramel. Sprinkle with flaky sea salt.
- Chill in the refrigerator until the bark is firm, a few hours or overnight. Once set, use a sharp knife to cut into the pieces.
Notes
- Keep the bark in an airtight container in the fridge for up to 3 weeks.
- You can also freeze the bark for up to 3 months.
Nutrition
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