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Salted Caramel Pretzel Bark

Salted caramel pretzel bark layers crisp mini pretzels with bubbling homemade caramel, melted semisweet chocolate, and flaky sea salt. Bake it on a rimmed sheet pan, chill until firm, then break it into crunchy, sweet-and-salty pieces.
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Prep Time 15 minutes
Cook Time 9 minutes
Standing and chilling 1 hour 3 minutes
Total Time 1 hour 27 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Make the pretzel caramel
  • 6 cups mini pretzels
  • 1 cup unsalted butter
  • 1 cup light brown sugar packed
  • 0.5 teaspoon kosher salt
Make the chocolate topping
  • 12 oz semisweet chocolate chips
  • 1 teaspoon flaky sea salt

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

Make the pretzel caramel
  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. Arrange the pretzels in a single layer, breaking some to fill gaps.
  4. Combine the butter, brown sugar, and kosher salt in a medium saucepan over medium heat, stirring until the butter melts and the mixture comes to a boil.
  5. Boil for 3 minutes, stirring constantly.
  6. Pour the caramel evenly over the pretzels and bake for 5 to 7 minutes, until the caramel is bubbling across the pan.
Finish the bark
  1. Remove the pan from the oven and scatter the chocolate chips over the hot caramel.
  2. Let stand for 3 minutes, then spread the melted chocolate evenly and sprinkle with flaky sea salt.
  3. Cool completely, then refrigerate for about 1 hour until firm.
  4. Break into pieces to serve.

Notes

For even caramel coverage, break pretzels to fill the gaps on the pan. Store airtight in the refrigerator for up to 2 weeks; freeze for up to 2 months. Use gluten-free mini pretzels for a gluten-free variation.