Description
A crunchy, sweet, and slightly salty treat made with buttery caramel, smooth chocolate, and crispy pretzels.
Ingredients
Scale
- 2 cups pretzel rods
- 1 cup granulated sugar
- 1 cup unsalted butter
- 1 cup brown sugar (packed)
- 1 cup chocolate chips
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Break or chop the pretzel rods if you want smaller pieces, and arrange them in a single layer on the lined baking sheet.
- In a medium saucepan, combine the granulated sugar, brown sugar, and unsalted butter. Heat over medium, stirring until the butter melts and the sugars dissolve. Let the mixture come to a gentle bubble, stirring constantly to prevent burning.
- Cook the caramel mixture for an additional 2–3 minutes once it bubbles and thickens slightly. Remove from heat and pour the hot caramel over the arranged pretzels. Use a spatula to spread it evenly.
- Bake in the preheated oven for 10 minutes to set the caramel.
- Remove the baking sheet from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let them sit until softened, then spread the chocolate into an even layer. Sprinkle sea salt over the top while the chocolate is still soft.
- Let the bark cool completely at room temperature, or chill for 30–45 minutes in the fridge to speed setting. Break into pieces and serve.
Notes
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 2 weeks.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 385
- Sugar: 42g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 70mg