Salted Chocolate Caramel Pretzel Bark

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Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

  • Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

  • 1 cup / 226g butter

  • 1 cup / 200g brown sugar

  • 2 cups / 340g semi-sweet chocolate chips

  • coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

  1. Cover pan with an even layer of pretzels.

  2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

  3. Remove mixture from heat and immediately pour evenly over pretzels. 

  4. Place in the oven and bake for 6 minutes. 

  5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

  6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

  7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

  • If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. You can shop them on Amazon by clicking on the link to the right. —>

  • Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

  • Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

  • Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark
dessert, snack
American
Yield: 12-15 servings
Author:

Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!
prep time: 25 Mcook time: 6 Mtotal time: 31 M

ingredients:

  • mini pretzels, enough to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag or 200g
  • 1 cup / 226g butter
  • 1 cup / 200g brown sugar
  • 2 cups / 340g semi-sweet chocolate chips
  • coarse salt

instructions:

How to cook Salted Chocolate Caramel Pretzel Bark

  1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
  2. Cover pan with an even layer of pretzels.
  3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
  4. Remove mixture from heat and immediately pour evenly over pretzels.
  5. Place in the oven and bake for 6 minutes.
  6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
  7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
  8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

NOTES:

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Calories

398.37

Fat (grams)

24.26

Sat. Fat (grams)

14.77

Carbs (grams)

47.86

Fiber (grams)

2.24

Net carbs

45.63

Sugar (grams)

31.99

Protein (grams)

3.04

Sodium (milligrams)

384.00

Cholesterol (grams)

40.49
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Caramel Sauce

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Everyone should have a good caramel sauce on hand, in my mind it's an essential tool in the baker's repertoire.  It's simple to make and not too time consuming, the only special item you will need is a candy thermometer, and you can find those pretty cheaply.  Everyone will love you for making it.  Take it one step further to make salted caramel, and everyone and their brother will love you, too. 

So get your thermometers ready, let's get cracking!  Actually, we will not be going to the soft-crack nor hard-crack stages like on your thermometer, so calm down.  If we did, our caramel would not be soft and pour-able but capable of cracking teeth.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Martha Stewart

Caramel Sauce

Makes 2+ cups

Ingredients:

  • 2 cups / 400g sugar

  • 2 Tbsp / 40g light corn syrup

  • 2 Tbsp / 28g water

  • 1 cup / 237g heavy whipping cream

  • 1/4 tsp coarse salt

  • 1/2 cup / 113g cold, unsalted butter

Directions:

  1. Combine sugar, corn syrup, and water in a medium sauce over high heat.  Allow to cook without stirring until the mixture turns a beautiful amber color.  (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.)  This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks.  Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.  

  2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you.  Stir until all the cream is mixed in. 

  3. Attach a candy thermometer to the pan and return to the heat.  Cook until mixture reaches 238°F / 114°C, about 2-5 minutes. 

  4. Remove from heat and stir in salt.  Stir in butter, one tablespoon at a time, until completely smooth.  Transfer to a bowl and allow to cool completely before using.  Store in the refrigerator. 

Jenny's Notes:

  • Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup.  Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment!

  • To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

  • This is great in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, and anything else you like to use caramel sauce for!  Get creative and may the streams of caramel forever be abundant in your life.   

Homemade Caramel, Caramel Sauce, Caramel fruit dip, Caramel recipe
Dessert
French
Yield: 16
Author: Jennyblogs
Print
Caramel Sauce

Caramel Sauce

A reliable and versatile caramel sauce you can use on most anything! Think in coffee, for cookies, swirling in brownies, using as a filling between cake layers, dipping apples and fruit into, on ice cream, or by the spoonful!
Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

  • 2 cups / 400g sugar
  • 2 Tbsp / 40g light corn syrup
  • 2 Tbsp / 28g water
  • 1 cup / 237g heavy whipping cream
  • 1/4 tsp coarse salt
  • 1/2 cup / 113g cold, unsalted butter

Instructions:

  1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
  2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
  3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238°F / 114°C, about 2-5 minutes.
  4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Store in the refrigerator.

Notes:

Don't like using corn syrup? Neither do I, in which case you can substitute honey for the corn syrup. Keep in mind that it will give it a honey taste, so use discernment for which type of dessert you will be using it with and who you will be serving it to, if honey will suit or not. Honey also has a tendency to result in a slightly grainy caramel, rather than the silken smooth corn syrup caramel, especially if you are using a natural or raw honey that naturally crystallizes. (This is actually a sign of good honey.) Again, use your best judgment! To make salted caramel, use salted butter and/or up the salt in the recipe to 1/2-1 tsp or to taste.

Calories

204.83

Fat (grams)

11.08

Sat. Fat (grams)

6.98

Carbs (grams)

27.32

Fiber (grams)

0.00

Net carbs

27.32

Sugar (grams)

27.31

Protein (grams)

0.48

Sodium (milligrams)

42.98

Cholesterol (grams)

31.92
Nutritional information is approximate; based on roughly 16 servings of 2 Tbsp each.
https://jennyblogs.com/blog/2016/8/30/caramel-sauce
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Created using The Recipes Generator
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