Salted Caramel Pretzel Bark

Get ready for the easiest, most addictive treat you’ll make all year! This salted caramel pretzel bark combines three irresistible elements – rich chocolate, crunchy pretzels, and gooey caramel – into one no-bake dessert that disappears faster than you can say “just one more piece.”

The magic of this bark is in its perfect balance of sweet and salty, crunchy and chewy. That flaky sea salt finish isn’t just for looks – it brings out the deep notes in the chocolate and cuts through the sweetness of the caramel, creating that can’t-stop-eating-it flavor that makes this treat dangerously good. Plus, it looks fancy enough for gifting but requires zero baking skills!

Ingredients

• 12 oz semi-sweet chocolate chips (one whole bag)
• 8 oz pretzels (half of a 16-oz bag)
• 11 oz kraft caramel bits (one whole bag)
• 2 tablespoons heavy cream
• Flaky sea salt for sprinkling

Steps

1. Line a large baking sheet with parchment paper and set aside. Make sure the parchment extends slightly beyond the edges of the pan to make removal easier once set.
2. In a microwave-safe bowl, melt the 12 oz semi-sweet chocolate chips in the microwave in 30-second increments, stirring thoroughly between each interval. This typically takes 1-2 minutes total. Stop heating when a few small chocolate pieces remain and stir until completely smooth – residual heat will melt them and prevent scorching.
3. Spread about ⅔ of the melted chocolate on top of the parchment paper in an even layer about ¼-inch thick. Don’t make it too thin or the bark will be fragile. Use an offset spatula or the back of a spoon for the smoothest finish.
4. Arrange the 8 oz pretzels over the chocolate layer. Don’t worry about perfect placement – a rustic, overlapping arrangement works best. Gently press them down into the chocolate to ensure they stick. Work quickly before the chocolate begins to set.
5. In a microwave-safe bowl, melt the 11 oz kraft caramel bits with the 2 tablespoons heavy cream for 2 minutes, stopping halfway to stir. The mixture should be completely smooth and pourable. If it’s too thick, add ½ teaspoon more cream. Too-thick caramel won’t spread properly and can make cutting difficult later.
6. While still hot, drizzle the caramel evenly over the pretzels. Use a spoon to distribute it in a zigzag pattern, covering as much of the surface as possible. The caramel will continue to spread slightly as it settles.
7. Drizzle the remaining ⅓ of melted chocolate over the caramel layer in a decorative pattern. If the chocolate has started to firm up, microwave it for 10 seconds to restore a pourable consistency.
8. Immediately sprinkle with flaky sea salt while the top chocolate layer is still wet. Use a light hand – about ¼-½ teaspoon total is sufficient for the perfect salty finish.
9. Chill in the refrigerator for 30-45 minutes until completely set. Alternatively, let it set at room temperature for about 2 hours if your refrigerator space is limited.
10. Once set, carefully lift the bark from the parchment and break or cut into irregular pieces. For cleaner edges, use a sharp knife warmed under hot water and dried before each cut.

Smart Swaps

• Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor
• Substitute mini pretzel twists for regular pretzels for a more delicate crunch
• Try butterscotch chips (melted with the caramels) for a different flavor profile
• Use coconut oil (1:1 ratio) instead of heavy cream if you’re in a pinch

Make It Diabetes-Friendly

• Replace regular chocolate with sugar-free chocolate chips (same amount) to reduce carbs by approximately 8g per serving
• Use sugar-free caramel sauce (about 8 oz) instead of regular caramels to further reduce carb count by 6g per serving
• Add 1 tablespoon of chopped walnuts or pecans per serving to slow sugar absorption
• Keep portions small – cut into 1-inch squares (about 60 calories each) instead of larger pieces
• Serve with a small protein source to help balance blood sugar response

Pro Tips

• Line your baking sheet with parchment paper that extends over the edges for easy removal
• If your kitchen is warm, chill the baking sheet before spreading the chocolate for faster setting
• For perfectly clean cuts, dip your knife in hot water, wipe dry, then cut while the bark is still slightly chilled
• Store in an airtight container with parchment between layers to prevent sticking
• This bark keeps well at room temperature for up to 5 days or in the refrigerator for 2 weeks