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Chocolate Salted Caramel Pretzel Bark Recipe

Chocolate Salted Caramel Pretzel Bark Recipe
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★★★★★

5.1 from 15 reviews

This Chocolate Salted Caramel Pretzel Bark combines rich, buttery caramel with crunchy pretzels and smooth semisweet chocolate, finished with a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. Easy to make and perfect for gifting or indulging, this bark offers a delightful texture contrast and irresistible taste.

Ingredients

Scale

Caramel

  • 1 cup granulated sugar (200g)
  • 1 cup heavy cream (divided)
  • 1/2 cup light corn syrup
  • 6 tablespoons salted butter, cubed (85g)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Bark

  • 3 cups semisweet chocolate chips (18 ounces)
  • 2 teaspoons coconut oil
  • 8 ounces pretzel twists (half of a regular 16-ounce bag)
  • Flaky Maldon salt or sea salt, for sprinkling

Instructions

  1. Prepare the Caramel: In a medium heavy-bottomed saucepan over medium-low heat, combine the sugar, 1/2 cup of the heavy cream, corn syrup, cubed salted butter, and salt. Stir gently until the butter has completely melted, avoiding increasing heat to speed up this process.
  2. Heat the Caramel: Once the butter is melted, stop stirring and raise the heat to medium to bring the mixture to a gentle simmer. Attach a candy thermometer and cook without stirring until the temperature reaches 236°F.
  3. Add Remaining Cream: Pour in the remaining 1/2 cup of heavy cream. The temperature will drop initially but then rise again. Continue cooking without stirring until the temperature reaches between 245°F and 248°F. Do not rush by increasing heat to prevent burning.
  4. Finish the Caramel: Remove the pan from heat and stir in the vanilla extract. Allow the caramel to rest for 10-15 minutes to cool and thicken slightly before using.
  5. Melt the Chocolate: While the caramel cools, melt semisweet chocolate chips and coconut oil in a large microwave-safe bowl. Use 20-30 second bursts, stirring well between heating intervals until smooth.
  6. Spread Chocolate Base: Spread approximately two-thirds of the melted chocolate evenly on a parchment-lined baking sheet.
  7. Add Pretzels: Evenly distribute the pretzel twists over the chocolate, pressing gently so they slightly embed. Overlapping is acceptable.
  8. Pour Caramel Over Pretzels: Drizzle the cooled caramel evenly over the pretzels, ensuring it touches all pieces to help bind the bark together.
  9. Drizzle Remaining Chocolate and Salt: Using a spoon or a plastic bag with a snipped corner, drizzle the remaining chocolate over the top of the caramel and pretzels. Immediately sprinkle generously with flaky Maldon salt or sea salt before the chocolate and caramel set.
  10. Set the Bark: Let the bark rest at room temperature until the caramel firms and the chocolate solidifies, approximately 2 hours. Refrigerate to speed up setting if desired, then cut into pieces to serve.

Notes

  • Use a candy thermometer to ensure caramel reaches the correct temperature for perfect consistency.
  • If you prefer a less salty treat, reduce the quantity of salt sprinkled on top.
  • Store the bark in an airtight container at room temperature or in the refrigerator for up to two weeks.
  • For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate chips.
  • Be careful to avoid burning the caramel by controlling the heat and stirring only when indicated.

Nutrition

Keywords: chocolate bark, salted caramel, pretzel bark, homemade candy, chocolate caramel recipe, salty sweet dessert

Find it online: https://lucabites.com/chocolate-salted-caramel-pretzel-bark-recipe/