This Caramel Pretzel Chocolate Bark is the ultimate sweet-and-salty treat. The combination of the creamy chocolate base, crunchy and salty pretzels and peanuts, and a rich buttery caramel topping finished with a sprinkle of salt is an irresistible treat. Easy to make with just a few ingredients, it’s a fun holiday treat, perfect for packing in tins or sharing on a plate.

What we love about this Chocolate Bark with Pretzels and Caramel

Honestly, what’s not to love? The chocolate caramel pretzel combination is so good. I love sweet-and- salty snacks, and this is the ultimate sweet-and-salty treat. The chocolate and caramel together are so yummy and I love the salty crunchy contrast of the pretzels and peanuts. The finish of coarse sea salt really elevates the bark. Don’t skip or skimp on the salt, it tastes better with it.

I love how easy this bark is to make. The chocolate and caramel each are melted in the microwave in 1-2 minutes and you just pour it out on to a baking sheet and layer the ingredients. It comes together in minutes and then needs about 2 hours to set. If you’re baking holiday treats, this is a great choice to have in your selection because it is just so easy.

I brought it to my Book Club and it disappeared in a flash. Be prepared for it to disappear quickly when you serve it!

Looking for some more Christmas treats? Try our festive Ginger Crinkle Cookies, our Cherry Bars with Almond Glaze, or our Kitchen Sink Christmas Cookies.

What you need to make this Salted Caramel Pretzel Bark

You will need the following ingredients:

Semi-sweet chocolate chips
Milk chocolate chips
Vegetable shortening
Individually wrapped caramels (I use Kraft 11 ounce bag)
Cream or half and half
Mini pretzels
Salted roasted peanuts
Coarse sea salt, sea salt flakes, or Fleur de Sel

Caramel Pretzel Bark Substitutions

I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

You could use all semi-sweet chocolate chips or all milk chocolate chips.
You could use coconut oil in place of the shortening (see *notes after the recipe for more information)
You can use different shaped pretzels.
You can use evaporated milk in place of cream or half-and half.
The peanuts can be omitted if desired.
Coarse salt options could include: coarse sea salt, sea salt flakes, Fleur de Sel, or even Kosher Salt. I have a sea salt grinder I like to use.

Step-by-step Instructions

Step 1. In a separate medium or large microwaveable bowl, add the semi-sweet chips, the milk chocolate chips, and the shortening. On 50% power, melt the chocolate for 30 seconds, then stir. Continue to melt and stir in 15-second intervals until completely melted. This takes about 2 minutes.

Set 1/3 cup of the chocolate aside and immediately spread the remaining chocolate onto the prepared baking sheet. The chocolate bark should be about ¼ inch thick. Spread the pretzels over the chocolate to cover it. Press the pretzels gently into the chocolate as you place them. Sprinkle the peanuts over the pretzels.

Step 2. Pour the tablespoon of cream, half-and-half, or evaporated milk in the bowl with the unwrapped pretzels. Microwave them for 45 seconds, then stir with a wooden spoon. Reheat for an additional 30-45 seconds until melted and stir. Pour the caramel over the pretzels so that all of the pretzels have some caramel over them.

Step 3. Place the remaining chocolate in a squeeze bottle or in a small sealable bag, cut the very tip off of the bag, and drizzle the chocolate over the caramel.

Step 4. Sprinkle generously with coarse sea salt immediately before the chocolate and caramel harden. (Don’t skip or skimp on the coarse salt finish; it really ties everything together.) Allow 2 hours for the chocolate and caramel to harden. You can put the bark in the fridge to speed up the process a little. Transfer the bark to a cutting board and cut into pieces once it is set.

Tips

Always line your pan with parchment paper or a silicone mat to keep the chocolate sticking from sticking to the pan. It helps with clean up as well.
I work quickly when making this recipe as the chocolate sets quickly.
See the notes after the recipe for tips on how to have the greatest success melting the chocolate to make the bark.
You don’t have to throw away any little tidbits left after cutting the bark. Save them for an ice cream topping or to snack on.
Don’t skip or skimp on the coarse salt finish, it really ties everything together.

Frequently Asked Questions

Can the Caramel Pretzel Chocolate Bark be made in advance?

The pretzels will last 1-2 weeks when stored in an airtight container at room temperature. For maximum freshness, I would only make them up to a few days in advance before serving.

How do I store Chocolate Bark?

a. Store pretzels in an air-tight container lined with parchment paper to prevent sticking for 1-2 weeks at room temperature. I use a Tupperware container and use parchment paper to separate the layers if I need to stack them so they don’t stick together. Bark can be refrigerated stored in an air-tight container for 2-3 weeks, but the refrigeration may slightly harden the bark.
b. These can be stored in an air-tight container in the freezer for up to 3 months. Thaw at room temperature before serving. The pretzels may slightly soften after thawing.

Caramel Pretzel Chocolate Bark

Recipe by Risa

5.0 from 1 vote

Course: DessertCuisine: American

Prep time

minutes

Cooking time

minutes

Resting time

hours

Serving Size

6-8

servings

This Caramel Pretzel Chocolate Bark is the ultimate sweet-and-salty treat. The combination of the creamy chocolate base, crunchy and salty pretzels and peanuts, and a rich buttery caramel topping finished with a sprinkle of salt is an irresistible treat. Easy to make with just a few ingredients, its a fun holiday treat, perfect for packing in tins or sharing on a plate.

Ingredients

1 ½ cups semi-sweet chocolate chips
1 ½ cups milk chocolate chips
2 teaspoons shortening
1 11-ounce package individually wrapped caramels (I use Kraft’s)
1 tablespoon cream, half-and-half, or evaporated milk
One 17-ounce bag Mini Pretzels (I used Snyders of Hanover brand). You will need about half of the bag.
½ cup roasted salted peanuts
Coarse sea salt, sea salt flakes, or Fleur de Sel

Directions

Line a baking sheet with parchment paper.
Remove the wrappers from the caramels, place in a medium or large-sized microwaveable bowl and set aside.
In a separate medium or large microwaveable bowl, add the semi-sweet chips, the milk chocolate chips, and the shortening. On 50% power, melt the chocolate for 30 seconds, then stir. Continue to melt and stir in 15-second intervals until completely melted. This takes about 2 minutes.
Set aside in a small bowl ⅓ cup of chocolate, then immediately spread the chocolate onto the prepared baking sheet. I start with a spatula, then switch to an angled spatula for a flat and even surface. The chocolate bark should be about ¼ inch thick. I spread mine into about a 9×12 rectangle; an 11×13 rectangle would work too.
Spread the pretzels over the chocolate to cover it. I use almost half of the pretzel bag. Press the pretzels gently into the chocolate as you place them. It’s okay to have pretzels overlap a little, as the caramel will help keep them in place. Sprinkle the peanuts over the pretzels.
Pour the tablespoon of cream, half-and-half, or evaporated milk into the bowl with the unwrapped caramels. Microwave them for 45 seconds, then stir with a wooden spoon. Reheat for an additional 30-45 seconds until melted and stir.
Pour the caramel over the pretzels so that all of the pretzels have some caramel over them.
Place the remaining chocolate in a squeeze bottle or in a small sealable bag, cut the very tip off of the bag, and drizzle the chocolate over the caramel. (The chocolate can be reheated first for 10-15 seconds in the microwave if it has started to harden.) Sprinkle generously with coarse sea salt immediately before the chocolate and caramel harden. (Don’t skip or skimp on the coarse salt finish; it really ties everything together.)
Allow 2 hours for the chocolate and caramel to harden. You can put the bark in the fridge to speed up the process a little. Transfer the bark to a cutting board and cut into pieces once it is set.

Notes

You can substitute coconut oil for the shortening. In this recipe, I chose shortening. Oil can make the bark slightly softer when setting and the coconut oil will give a slight coconut flavor. The shortening has a neutral flavor and solid set. Both help to set the chocolate without tempering.
You can also use a double boiler to melt chocolate in place of using the microwave. Make sure that that water is simmering, not boiling and that the bottom of the top bowl doesn’t touch the water to prevent the chocolate from getting too hot and burning.
For best success when melting chocolate, small bursts in the microwave at half power are important. Chocolate can easily burn, which affects the texture and taste of the chocolate.
It’s important to add the shortening so that it melts while the chocolate is melting, not after.
Make sure no water gets in the chocolate to prevent it from seizing (becoming clumpy and grainy). Ensure that your bowl and any tools for stirring are completely dry,
I use a high quality chocolate when making bark for best flavor. In this recipe, I used Ghirardelli chocolate chips (got some on sale). You can also chop up a bar of chocolate or use melting chocolate wafers which shouldn’t need the shortening added.