Salted Caramel Pretzel Bark Recipe

5 / 5 (1 review)

Caramel, Chocolate, Pretzels…

Probably the best thing about this recipe (and potentially the worst) is that I usually have all of the ingredients in the pantry and it is quick to put together. Only 5 ingredients!

salted caramel chocolate pretzel bark pin

Craving a delicious chocolate-y caramel-y treat? Just whip up this salted caramel pretzel bark and it will hit the spot, for sure. Yep, I’ve been in that predicament quite a few times. In fact, just typing up this post is making me think I should probably make some of this yummy stuff today. I have to make sure I have people to share with though or I’ll end up eating the whole pan.


making salted caramel chocolate pretzel bark

Can you tell that I have a little bit of OCD going on? Yeah. I bought some of the Snaps pretzels (the grid square-shaped ones) around Christmas and this seemed like a great way to use them up. And I just couldn’t resist that fact that they fit perfectly into the pan and lined up in such a pretty way. Ha.

It is important to cook the caramel mixture exactly as written in the recipe. The first time I made them it didn’t turn out quite as delicious because I used butter that was frozen and hadn’t thawed all the way. Oops. Still good, but even better when I made them again, and again…and again, etc

Sweet and salty with some caramel thrown into the mix…perfect! I love this stuff!

Artisan Metal Works Silicone Non-Stick Baking Mat SetsArtisan Silicone Baking Mats

Salted Caramel Pretzel Bark Recipe

5 / 5 (1 review)
Prep Time: 15 min | Cook Time: 5 min
Yield: 11x17 pan | Serves: 20


  • 8 ounces mini pretzels, broken, or 6 ounces Snaps pretzels
  • 1 cup butter
  • 1 cup packed light or dark brown sugar
  • 2 cups semisweet chocolate chips
  • sea salt or kosher salt


  1. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray or use a silicone baking mat. Cover the bottom of the pan in a single layer of broken mini pretzels or Snaps pretzels. Set aside.
  2. In a small or medium saucepan, stir the butter and brown sugar to combine. Let come to a rolling boil over medium heat and cook for 3 minutes with NO stirring. Pour the hot toffee mixture evenly over the pretzels.
  3. Bake for 5 minutes. Remove the pan from the oven and place on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the top. Lightly sprinkle with sea salt or kosher salt.
  4. Let the it cool completely at room temperature then refrigerate if needed to help the chocolate set up.


You can replace the pretzels with Saltine or Ritz crackers.

Recipe Adapted From: Mel's Kitchen Cafe

Ingredients: Caramel, Chocolate
Meal Type: Desserts, Christmas, Mother's Day, Egg Free, Meatless
Categories: Cookies and Treats, Oven, Stove Top

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