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Salted Caramel Pretzel Bark

Sweet and Crunchy Salted Caramel Pretzel Bark Delight

This Salted Caramel Pretzel Bark brings together sweet and salty flavors in a crunchy, no-bake treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Milk Chocolate Chips Feel free to swap with dark chocolate for a deep flavor.
  • 3 cups Pretzels Consider gluten-free pretzels if you're accommodating dietary needs.
For the Caramel Layer
  • 14 oz Kraft Caramels (unwrapped) Homemade alternatives can elevate the flavor!
  • 1/2 cup Heavy Cream Coconut cream works as a dairy-free substitute.
For the Top Layer
  • 1 cup Additional Milk Chocolate Reserve some for drizzling on top!

Equipment

  • microwave
  • Baking Sheet
  • Parchment Paper
  • Spatula
  • mixing bowl
  • sharp knife

Method
 

Step‑by‑Step Instructions
  1. Begin by lining a baking sheet (about 9x13 inches) with parchment paper.
  2. Melt your milk chocolate chips in a microwave-safe bowl.
  3. Pour two-thirds of the melted chocolate onto the prepared baking sheet and spread it evenly.
  4. Arrange the pretzels on top of the melted chocolate and press them gently into it.
  5. In a separate bowl, combine unwrapped Kraft caramels and heavy cream and heat until melted and smooth.
  6. Drizzle the warm caramel evenly over the arranged pretzels.
  7. Drizzle remaining melted chocolate over the caramel layer.
  8. Chill the baking sheet in the refrigerator for about 1 hour, or until set.
  9. Once set, cut into bite-sized squares or rectangles and enjoy!

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gCalcium: 2mgIron: 2mg

Notes

Store your Salted Caramel Pretzel Bark in an airtight container at room temperature for up to 1 week. Refrigerate for up to 2 weeks, or freeze for up to 2 months.

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