This easy Pretzel Bark recipe takes less than 10 minutes to make and is the perfect sweet and salty treat, made with layers of melted chocolate, caramel and crunchy pretzels.
Pretzel Bark is the #1 Easiest Sweet and Salty Treat
Pretzel Bark is the #1 Easiest Sweet and Salty TreatIt hits all the right notes of sweet, salty, crunchy, and chocolatey, without any complicated steps (and they're easy enough for my little kids to make!). All you need is a sheet pan (here's my favorite one), chocolate chips, caramel, and sea salt.
Pretzel Bark tastes like a homemade candy bar but only uses four ingredients, and you don’t need a candy thermometer or any special tools. It's one of our favorites for the holidays or when we want a sweet and salty snack. I like to gift pretzel toffee in these cute holiday cookie boxes or plain white boxes for any time of year.
Try my other candy recipes, like Rocky Road, Graham Cracker Toffee, Chocolate Fudge, or Chocolate Covered Marshmallows!
How to make Pretzel Bark:
Melt and Spread Chocolate: Grab some high-quality chocolate chips (Ghirardelli and Guittard are my favorite brands for smooth melting. Other chocolate chips wont melt properly.) and microwave in 30 second intervals until completely smooth. Spread melted chocolate on a lined baking sheet. It doesn’t have to be perfect.
Add Pretzels: Gently press mini pretzels into the melted chocolate. Don’t worry about making them even, just scatter them on for a fun, rustic look.
Melt and Drizzle Caramel: I use Kraft Caramel Bits but you could also use my homemade caramel recipe if you prefer from-scratch. Drizzle the warm caramel generously over the pretzels. It acts like glue to hold everything together!
Add More Chocolate and Sea Salt: Drizzle a little more melted chocolate over the top, then finish with a light sprinkle of flaky sea salt. YUM! Let the bark set in the fridge until firm (about 30 minutes). Break or cut into pieces and start snacking!
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Recipe
Pretzel Bark Recipe
Ingredients
- 12 ounce package semi-sweet chocolate chips , good quality chocolate divided into pieces (I like ghiardelli or baker's chocolate bar best for melting)
- 8 ounces mini pretzel twists , half of a regular 16-ounce bag
- 11 ounce bags Kraft Caramel Bits , or homemade caramel
- flake finishing salt for sprinkling
Instructions
- Line a large, rimmed baking sheet with parchment paper.
- Melt Chocolate: Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.12 ounce package semi-sweet chocolate chips
- Spread chocolate evenly over the parchment. Immediately add pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.8 ounces mini pretzel twists
- Melt caramel: Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle melted caramel over pretzels.11 ounce bags Kraft Caramel Bits
- Top with remaining chocolate. Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with flake salt.flake finishing salt for sprinkling
- Refrigerate until set. Cut or tear into pieces, Enjoy!
Notes
Nutrition
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I originally shared this recipe February 2017. Updated August 2019 and November 2025.
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What happens if you use caramel sauce? Do you think that will work?
No, caramel sauce wont harden the same (so they will be really runny and sticky.)
I live in Canada and caramel bits are not available near me. I use caramel sauce. Yes they’re sticky but still delicious! After breading into pieces I layer between parchment paper. Everyone still requests these!
Can you freeze this?
I used toll house milk chocolate chips & homemade caramel – turned out amazing!!!
I tried these on a rather warm day in June. The room temp was about 77 when I tried to cut them. What a mess! They melted faster than I could cut them! These tasted delicious, however. I wonder if using candy melt discs would work better than chocolate chips. I will try these again in winter!
Diane, You must chill the candy completely in the fridge before you try to cut it. Otherwise, too gooey.
Delicious! I love salty/sweet combos. I used a candy thermometer and I’m glad I did. I had to keep turning up my burner until it eventually was on high in order to reach the proper temp. I tried the ice water trick while it was on med-hi and I could tell it wasn’t there yet. It’s probably just my cooktop but having the thermometer definitely prevented a caramel disaster! I cut them into small squares once I cooled they tray in the refrigerator and they turned out perfect!
What dimensions are a “large” baking sheet? I used a 10 ” X 15″ pan and the pretzels did not adhere to the chocolate. I measured (and weighed) all ingredients correctly. The pan size seems to be the only variable. I would love to try it again and to get the great results others have had.
I am hooked on this recipe!!!!! It’s so easy and satisfies your goodie craving!!! I will put this in my Christmas candies that I send to my kids this year. I know they will love them!!
These are so good! I love the crunch from the pretzels & that there is no added butter!
how do I make the caramel less sticky? I used the bits and refrigerated for hours. would air help?
So easy and SO yummy!!!