Chocolate Caramel Pretzel Bark

This bark is a solid party treat! Who can resist the sweet and salty combo?

Chocolate Caramel Pretzel Bark



  • 3 cups 18 oz. semi-sweet chocolate chips (separated into 2 cups and 1 cup)
  • 3 1/2 cups pretzels


  • 1 1/2 cups heavy cream
  • 1 cup sugar
  • 1/2 cup light brown sugar packed
  • 1/3 cup light corn syrup
  • 1 tsp salt
  • 1 tsp vanilla paste
  • 1 tbsp unsalted butter softened


  • Line a baking sheet with parchment paper.
  • Melt 2 cups of the chocolate over a double boiler. Spread in a thin layer on parchment paper lined baking sheet, about a 12×10 rectangle.
  • Press pretzels on top. It’s ok if some of the pretzels don’t go into the chocolate, the caramel will help hold everything together. Put baking sheet in fridge.
  • Make the caramel, while the chocolate sets.
  • Combine the cream, sugar, brown sugar, and corn syrup in a medium heavy duty saucepan. Mix over medium heat, stirring constantly as the sugar dissolves.
  • Once the mixture comes to a boil, attach a candy thermometer to the pan. Cook and carefully stir every couple minutes until the temperature reaches 245℉. 7) Once the temperature reaches 245℉, remove from heat, stir in salt, vanilla paste and butter until well combined and butter is completely melted.
  • Remove baking sheet from fridge, pour caramel over the top of the chocolate/pretzels. Let sit out at room temperature for about an hour to set.
  • After an hour, melt remaining 1 cup of chocolate chips over a double boiler, and drizzle over the top of the bark, on top of the caramel.
  • Place baking sheet in fridge to set for 1-2 hours. Once firm, cut into squares.

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