Description
Make the best salted caramel pretzel bark. It combines salty pretzels, rich caramel, and smooth chocolate.
Ingredients
Scale
- 90 Pretzel Snaps, square shape
- 1 cup salted butter (2 sticks)
- 1 cup light brown sugar
- 1 (12 oz.) bag semi-sweet chocolate chips
- Flaky sea salt
Instructions
- Prep the tray. Preheat oven to 350°F. Line a rimmed tray with non-stick foil.
- Layer pretzels. Arrange pretzels in a single layer, breaking pieces to cover every inch of the tray.
- Cook the toffee. Melt butter over low heat in a pan. Stir in brown sugar and raise to medium. Stir constantly for 5-8 minutes until it reaches 270°F or looks thick and bubbly. Remove from heat.
- Pour and bake. Immediately pour hot toffee over the pretzels. Spread it to cover. Bake for 5 minutes.
- Melt chocolate. Remove tray from oven, sprinkle chocolate chips evenly on top, and cover tightly with foil. Let sit for 5 minutes. Remove foil and spread the melted chocolate. Sprinkle with flaky salt.
- Cool and chill. Allow bark to cool, then refrigerate or freeze for 1–2 hours until firm.
- Break and store. Cut or break into pieces. Store in an airtight container in the fridge or freezer.
Notes
- Use a heavy-bottom pan for the toffee.
- Watch the toffee closely so it doesn’t burn.
- Adjust the amount of flaky sea salt to your preference.
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg