Go Back

Salted Caramel Pretzel Bark

Sweet and salty come together beautifully in this tasty treat.
Course Dessert
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Author Cindy Schultz


  • 2 Sticks of Butter
  • 1 cup Light Brown Sugar
  • 1/2 bag of Mini Pretzels
  • 12 oz Bag of Semi-Sweet Chocolate Chips
  • Coarse Sea Salt


  1. Preheat oven to 400 degrees
  2. Line a 13x9 pan with parchment paper of aluminum foil-if using foil spray with cooking spray
  3. Cover the bottom of the pan with pretzels

Making the Caramel

  1. Making caramel can be tricky...follow these directions very carefully
  2. In a medium saucepan melt the butter over medium-low heat
  3. When it begins to bubble add the brown sugar.
  4. Stirring occasionally let the butter/sugar mixture meld together and brown.
  5. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.
  6. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so pour evenly.
  7. Bake the sheet for 5 minutes.
  8. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
  9. Place back in the oven for about 45 seconds. Make sure they don't burn!
  10. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
  11. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
  12. Once completely cooled break into small pieces.
  13. Store in an air tight container in the refrigerator.

Recipe Notes

Total time includes a minimum of 1 hour cooling time in refrigerator.