Chocolate Salted Caramel Pretzel Bark
User Reviews
5
Chocolate Salted Caramel Pretzel Bark
Description
The recipe starts with a caramel cooked carefully over medium-low heat by combining sugar, cream, corn syrup, salted butter, and salt. The mixture is heated until it reaches a specific temperature range (236°F to 248°F) to create a thick but soft caramel, then cooled slightly with vanilla added. The candies' texture and flavor rely on monitored temperatures and gentle heat to prevent burning while allowing the caramel to develop a buttery taste.
Meanwhile, semisweet chocolate chips are melted with coconut oil for a smooth consistency. The bark is formed by combining or layering melted chocolate, caramel, and pretzel twists which add crunch and a salty contrast. Maldon salt flakes sprinkled on top enhance the caramel’s saltiness and balance sweetness. After setting at room temperature or refrigeration, the bark forms a firm, easily broken texture with a harmony of flavors and textures.
This treat is ideal for gifting or snacking and stores well in an airtight container at room temperature or refrigerated. It can also be frozen and thawed before serving without quality loss. The combination of made-from-scratch caramel and crunchy pretzels creates a distinctive, enjoyable confection that balances sweet, creamy, and salty notes.
Ingredients
Caramel
- 1 cups granulated sugar (200g)
- 1 cup heavy cream divided
- 1/2 cup light corn syrup
- 6 Tablespoons butter cubed (85g, salted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Pretzel Bark
- 3 cups semisweet chocolate chips (18 ounces)
- 2 teaspoons coconut oil
- 8 ounces pretzel twists (half of a regular 16-ounce bag)
- maldon salt for sprinkling, flaky, or sea salt alternative
Instructions
Caramel
- In a medium-size heavy bottomed saucepan over medium-low heat, combine the sugar, 1/2 cup of the cream, corn syrup, butter, and salt. Cook and stir until the butter has completely melted, but do not increase the heat to speed up the process.
- Once the butter has melted, stop stirring and increase the heat just to medium to bring the caramel to barely a simmer, but not a rapid boil. Attach a candy thermometer to the side of the pan and continue to cook without stirring on medium-low to medium heat until the caramel comes to 236°F.
- Pour in the remaining 1/2 cup of cream and continue to cook without stirring. The temperature will drop initially but start to come back up quickly. Let the caramel simmer until it reaches 245 to 248°F on the candy thermometer. Be careful not to rush the process by increasing the heat or the caramel may burn.
- Remove the caramel from the heat, then stir in the vanilla extract. Let the caramel rest for 10-15 minutes to cool and thicken slightly before using.
Bark
- While the caramel cools, melt the chocolate chips and coconut oil in a large microwave-safe bowl using short 20-30 second bursts of heat in the microwave. Stir well between each interval until the chocolate is completely melted.
- Evenly spread about 2/3 of the chocolate on a baking sheet lined with parchment paper. Top with the pretzels, sprinkling them evenly over the chocolate and pressing them in gently. It's okay for them to overlap slightly.
- Pour the caramel evenly over the pretzels. The caramel will hold the bark together, so try to make sure it's touching each of the pretzels if possible.
- Drizzle the remaining melted chocolate over the top of the bark with a spoon or by transferring it to a plastic bag and snipping off one corner and piping it on. Sprinkle with a generous amount of flaky salt (as much as you want) before the chocolate and caramel has a chance to set.
- Let the bark set until the caramel has firmed up and the chocolate is solid, about 2 hours. You can stick it in the fridge to speed up the process. Once the bark is set, cut it into pieces to serve.
Notes
- Store the finished bark in an airtight container at room temperature or in the refrigerator to maintain texture.
- This bark can be frozen in an airtight container for 2-3 months; thaw at room temperature before serving.
- Careful temperature control during caramel cooking is essential to avoid burning and ensure the correct consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 179mg | 7% |
| Potassium | 149mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 244IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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