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Salted Caramel Pretzel Bark

Salted caramel pretzel bark with an easy stovetop caramel and a smooth chocolate top layer, finished with flaky sea salt. Mini pretzels bake just long enough to anchor the chocolate, then everything chills to a snap-brittle bark you can break into pieces.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting/setting 1 hour
Total Time 1 hour 25 minutes
Servings: 20 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pretzel layer
  • 4 cup mini pretzels Use mini pretzels for even embedding.
Caramel
  • 1 cup unsalted butter No need to chill; use straight from the fridge for easier melting.
  • 1 cup brown sugar, packed Packed brown sugar helps the caramel set properly.
Chocolate topping
  • 2 cup semi-sweet chocolate chips Scatter on hot caramel so they melt into a smooth layer.
  • 1 cup dark chocolate chips Adds deeper flavor and helps the bark set firm.
  • 0.5 cup white chocolate Optional drizzle only.
Seasoning
  • 1 flaky sea salt for topping Top generously for the salted-caramel contrast.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the pan and pretzels
  1. Preheat oven to 350F, then line a 15x10 rimmed baking sheet with foil and spray with cooking spray for easy release.
  2. Spread mini pretzels in a single layer on the prepared sheet, then set aside.
Make and bake the caramel base
  1. In a saucepan over medium heat, melt unsalted butter and brown sugar, then bring to a boil.
  2. Cook the caramel exactly 3 minutes without stirring for a thicker caramel.
  3. Pour caramel evenly over the pretzels so the layer reaches the edges.
  4. Bake 5 minutes, then remove from the oven when bubbling is visible.
Melt chocolate and set the bark
  1. Immediately scatter semi-sweet chocolate chips and dark chocolate chips over the hot caramel.
  2. Let the chocolate sit 2 minutes, then spread with a spatula until smooth and fully covered.
  3. Sprinkle generously with flaky sea salt for topping while the chocolate is still soft.
  4. Drizzle with white chocolate if using, then refrigerate 1 hour until set and firm.
  5. Break into pieces and serve.

Notes

Pro tip: spread the chocolate only after the 2-minute melt rest—this helps it smooth out without streaks. Store covered in the fridge for up to 5 days; freeze bark pieces in a single layer in a freezer-safe container for up to 2 months. For a dairy swap, use vegan butter and dairy-free chocolate chips; the rest of the method stays the same.