Decadent Dark Chocolate Sea Salt Caramel Pretzel Bark

Finding the perfect holiday treat that combines sweet and salty flavors can feel like an endless search through countless cookie recipes and candy-making techniques. Between juggling holiday shopping, decorating the house, and trying to keep up with regular life, who has time for complicated desserts that require special equipment or hard-to-find ingredients?

That’s why this dark chocolate sea salt caramel pretzel bark is such a winner – it brings together rich chocolate, gooey caramel, and crunchy pretzels in a treat that’s both simple to make and impossible to resist. Plus, it only needs a handful of ingredients you can grab at any grocery store.

What Kind of Chocolate Should I Use?

For this bark recipe, you’ll want to stick with dark chocolate in the 60-70% cocoa range, which gives you the perfect balance of sweetness and rich chocolate flavor. While chocolate chips are convenient, bars of baking chocolate actually melt more smoothly since they don’t contain stabilizers like chips do. If you’re using chocolate chips, look for brands like Ghirardelli or Guittard that use real cocoa butter – they’ll give you a better melt and snap when the bark sets up. Just make sure whatever chocolate you choose is fresh and hasn’t developed any white bloom (that chalky coating that happens when chocolate gets old or warm), as this can affect how well it melts and sets.

Options for Substitutions

While some ingredients in this bark recipe are essential, there’s room for some creative swaps:

• Corn syrup: You can replace light corn syrup with honey or golden syrup, though the caramel might be slightly softer. Just note that these substitutes may add their own distinct flavors.
• Chocolate: Dark chocolate can be swapped for milk or semi-sweet chocolate if you prefer. White chocolate works too, though it will give you a very different flavor profile. Just make sure to use real chocolate, not candy melts, for the best results.
• Pretzels: Any pretzel shape works here – sticks, mini twists, or even broken pieces. You could also try graham crackers or saltine crackers for a different crunch factor.
• Cream: Heavy cream is best for this recipe, but you can use whipping cream too. Don’t substitute with half-and-half or milk as they won’t give you the right consistency.
• Sea salt: Regular kosher salt works fine for the topping, though the flakes won’t be as pretty. You could also try pink Himalayan salt for a different look.

Watch Out for These Mistakes While Cooking

The trickiest part of making caramel pretzel bark is getting the caramel temperature just right – using a candy thermometer is essential, and you’ll want to cook it to exactly 240°F (soft-ball stage) to achieve that perfect chewy texture without making it too hard or sticky. A common mistake is stirring the caramel mixture too much while it’s cooking – instead, gently swirl the pan occasionally to prevent burning, but avoid constant stirring which can cause crystallization. When melting your chocolate, be extra careful not to overheat it – use 30-second intervals in the microwave or a double boiler, stirring between each interval, as overheated chocolate will become grainy and unusable. For the best results, let each layer set completely before adding the next, and store your finished bark in a cool, dry place – the refrigerator can cause condensation that will make the chocolate bloom and look cloudy.

What to Serve With Chocolate Pretzel Bark?

This sweet and salty treat is perfect for serving alongside other holiday cookies and candies on a dessert platter. I like to pair it with a hot cup of coffee or warm milk since the rich chocolate and caramel flavors taste even better with something warm to drink. For a fun dessert spread, try setting out this bark with some fresh berries and different types of nuts – the fresh fruit helps balance out the sweetness while nuts add extra crunch. If you’re serving this at a party, breaking it into smaller pieces makes it easier for guests to grab and enjoy while mingling.

Storage Instructions

Keep Fresh: Your chocolate pretzel bark will stay perfectly crunchy when kept in an airtight container at room temperature for up to 2 weeks. I like to place pieces of parchment paper between layers to prevent them from sticking together. Just keep it away from direct sunlight or heat to avoid any melting!

Refrigerate: If your kitchen runs warm, you can pop the bark in the fridge in an airtight container. It’ll stay fresh for up to 3 weeks this way. Just remember that cold bark might develop some condensation if left out too long, so grab what you need and return the rest to the fridge quickly.

Gift Packaging: Planning to give some as a gift? Pack the bark in cellophane bags or decorative tins with wax paper between layers. It’ll stay fresh for about 2 weeks at room temperature, making it perfect for holiday treats or special occasions.

Preparation Time	15-20 minutes
Cooking Time	25-40 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 120-130 g
• Carbohydrates: 300-320 g

Ingredients

• 6 tablespoons salted butter
• 1/4 teaspoon salt
• 1/2 cup light corn syrup
• 1 cup white sugar
• 1 cup cream, split in half for separate uses
• 1/2 teaspoon vanilla extract
• 8 ounces pretzel twists (about half a typical 16-ounce package)
• 12 ounces chocolate, either chips or chopped (separate for two uses)
• Sea salt for topping

Step 1: Prepare the Caramel Mixture

In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar, and 1/2 cup of cream.

Set the pot over medium-low heat and gently melt the ingredients together, stirring occasionally, until the mixture is smooth and the butter is completely melted.

Avoid rushing this step by adjusting the heat too high.

Step 2: Cook the Caramel

Once the ingredients are melted, slightly increase the heat to bring the mixture to a simmer.

Attach a candy thermometer to the side of the pot and simmer the caramel on medium-low heat without stirring until it reaches 236°F.

Pour in the remaining 1/2 cup of cream and continue to cook without stirring until the caramel reaches 245-248°F on the candy thermometer.

Once it reaches the desired temperature, remove from the heat and swirl in the vanilla.

Allow the caramel to rest for 10-15 minutes before using.

Step 3: Prepare the Chocolate and Pretzels

While the caramel is resting, line a large, rimmed baking sheet with parchment paper.

Melt 8 ounces of chocolate gently in the microwave or in a double boiler until smooth; ensure not to overheat to prevent it from seizing or blooming.

Spread the melted chocolate evenly over the parchment.

While the chocolate is still wet, sprinkle about 8 ounces of pretzel twists over the top, allowing them to overlap slightly.

Gently press the pretzels into the chocolate.

Step 4: Assemble the Chocolate Pretzel Caramel

Once the caramel has cooled slightly, drizzle it over the top of all the pretzels.

Sprinkle the remaining chocolate chips or chopped baking chocolate over the warm caramel.

Let it sit until the chocolate melts naturally from the warmth of the caramel, or if preferred, allow the caramel to harden first and then melt the remaining chocolate to drizzle on top.

Once melted, lightly spread the chocolate with a knife or thin metal spatula to ensure even coverage.

Finally, sprinkle sea salt over the top.

Step 5: Let Set and Serve

Allow the chocolate on top to harden completely.

Once set, tear or cut the caramel pretzel bark into pieces.

Perfect for sharing as gifts or enjoying as a delightful treat—just be cautious not to eat it all at once!