Salted Chocolate Caramel Pretzel Bark

For our first Slow Food NYU cooking demo, we decided to host a post-Valentine’s day chocolate lover’s recovery session. Fellow slow foodie Meg, a former professional baker and friend of Slow Food NYU, gave us a tutorial in the NYU kitchen on how to make one of her favorite chocolate desserts: salted chocolate caramel pretzel bark. This bark is so delicious that I had to make it again two weeks later. Aside from being addictive, another great thing about this bark recipe is the endless potential for customization: Noah and I were brainstorming for the next batch and considered the addition of shredded coconut or mint extract.
Warning: this bark recipe is not for the faint of heart.

Salted Chocolate Caramel Pretzel Bark
makes 1 sheet of bark

Ingredients:
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
sea salt

Preparation:
1. Wrap a baking sheet with tin foil. (You naturalists may be inclined to use parchment paper, like myself and Meg, but the caramel is uber annoying to pull off the parchment, so tin foil is highly recommended) Preheat the oven to 400 degrees.
2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.)
3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.

4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. Strafing it back and forth down the length of the sheet works well. The caramel hardens pretty quickly so it’s important to pour it as evenly as possible from the start. If you end up with any clumps, just use a spatula to spread the caramel as best you can. But clumps are not the end of the world! As Meg said best, “‘Rustic’ is culinary school speak for messy.” I’m totally ok with that. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
5. In the meantime, set up a double boiler. Fill a saucepan about a quarter ways full with water. Place the pot over a medium flame. Take a large, heatproof bowl and set it on top of the saucepan. Be sure that the water in the pot will not touch the bottom of the dish, otherwise your chocolate will burn! Pour the chocolate chips into the bowl and stir constantly until they’re completely melted.

6. By this time the pretzel-caramel mixture should be done and out of the oven. Pour the chocolate over the pretzel-caramel mixture evenly, again careful to strafe chocolate back and forth down the length of the sheet.
7. Spread any remaining thick spots of chocolate with a spatula. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.


Once it’s done, the tin foil should pull off easily and you can break the sheet into smaller, bark-like pieces.

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82 Comments on “Salted Chocolate Caramel Pretzel Bark”

  1. Celeste says:

    Love it. You just gave me my Christmas recipe for my dad this year.

  2. Marissa Cool says:

    Just made these and they were delicious! I posted them on my blog. Thank you for the recipe.

  3. […] weekend, so I knew it was a winner already.  Again, another recipe I found on Pinterest.  This Salted Chocolate Caramel Pretzel Bark is downright addicting!  The combination of sweet and salty appeals to many people.  This recipe […]

  4. […] have been wanting to experiment with chocolate and caramel and found the perfect recipe to try {here}. This was maybe one of the easiest recipes I have duplicated!  Just a few simple steps and […]

  5. […] So what did I pick for this week? Salted Chocolate Caramel Pretzel Bark. […]

  6. Lisa says:

    You do not need to pre-melt the choc. chips. The caramel mixture is hot enough to melt them. Parchment paper also works better than foil, unless it is the non-stick kind. This recipe is very old, many variations can be used. Saltines, graham crackers. White chips and dark chocolate may be used as well. Real butter must be used!

    • Stacy says:

      I tried the method of not using a double boiler and it doesn’t work… chocolate chips don’t melt in the oven! Did you actually try this?

      • Mary says:

        I sprinkled the chocolate chips over the hot pretzel mixture as soon as it came out of the oven. let it set for 30 minutes and it was compltely melted enough to spread.

    • Holly says:

      I sometimes have had a hard time with the foil sticking. Thanks for the parchment suggestion. I’ll be trying that. I also don’t pre melt the chips they melt easily on top and are easy to smooth over after a couple of minutes. I have always used saltines but the pretzels look great.

  7. Judy says:

    I just made this and the caramel mixture is grainy like all the sugar didn’t melt. What did I do wrong?

    • Stephanie says:

      aha! this happened to me once as well… i think that the sugar/butter mixture may have burned or overcooked!

    • Jen says:

      This happened to me the first time I tried it…I didn’t cook it long enough. I hadn’t caramelized sugar before, so I really didn’t know what the consistency should look like. The 2nd time I made it I set the timer for 6 minutes. When it starts bubbling, turn down the and heat and stir it with a whisk. It came out perfect!

  8. Barb says:

    loved this site!

  9. […] Okay so this is a dessert and it probably should have been listed yesterday but…if I come to your house to visit I would like for you to make these for me so I listed them here. Get the recipe instructions here: Salted Chocolate Caramel Pretzel Bark in a Mason Jar. […]

  10. […] Salted Chocolate Caramel Pretzel Bark from Legume Loyalist […]

  11. Thank you for this amazing recipe! Now I know what everyone is getting for the holidays. Thank you for sharing.

  12. […] Source: adapted from Legume Loyalist […]

  13. Lindsay says:

    Just made this and ended up using 2 bags of chocolate chips. I think my baking sheet must have been big. One bag wasn’t enough. I love making this with saltines. The Paula Deen recipe recommends using Hershey’s chocolate bars to place over the caramel after it has baked. I think it melts more evenly. Just a little tip. Any kind of salty sweet bark is like crack to me. I can’t get enough! 🙂

  14. Sara J. says:

    i saw this on pinterest and had to try it out! I was happy with this recipe and it got rave reviews from friends, but i think it still could be better. next time i plan to make it a double layer of pretzels, carmelize the butter/sugar for 10-15mins as well as make it 3 stix butter +1 1/2c. b.sugar, and add a Tbls of good vanilla. lastly, i used ghiradeli 60% bittersweet chocolate chips and zapped um in the ‘wave vs the double boiler. pin on!

  15. […] Salted Chocolate Caramel Pretzel Bark – via legumeloyalist.com […]

  16. Julianne says:

    This sounds so delicious! I want to make this and give away as gifts. Can you make ahead of time and freeze?

    • Gail says:

      I’m wanting to make this today, but will take it to a party on the 24th. Did you get any feed back about freezing it?
      Do you know the best way to store this for three days? Thanks!

  17. […] toffee may seem scary but all you need is a good candy thermometer and recipe-following skills. Salted Chocolate Caramel Bark The moment I saw this recipe on Pinterest I knew I had to add it to my holiday baking list. All […]

  18. Jen says:

    Thank you for this most delicious recipe! I have made it 3 times since pinning it only 3 weeks ago! Lol! 🙂 I have directed countless friends to your blog for the recipe as well! So yummy…and so addicting!

  19. lunch | says:

    […] a lot of recipes on Pinterest and I’ve yet to find one that steered me wrong. Especially this one, but that’s a whole other subject entirely. One that is causing me to workout extra hard […]

  20. […] Caramel Pretzel Bark (found at the Legume Loyalist via pinterest) I halved this recipe and used my Pampered Chef meduim bar pan.  Worked like a […]

  21. […] As for the candy, I chose to make salted caramel chocolate pretzel bark. […]

  22. Tina says:

    Fabulous! A huge hit at a party! Thanks so much!

  23. Chelsea says:

    Mine is grainy too like the sugar didn’t melt…Any ideas on how to fix that? A temperature that the caramel needs to reach would be helpful…

  24. Chelsea says:

    I made it a second time, and it turned out.. you’ve got to get the mixture in the saucepan up to 248 degrees. The recipe says to let it simmer and bubble for 3 minutes…I let it go to 248 degrees, and that was about 7-9 minutes. Yummy! Thank you!

  25. lynne says:

    That happened to me today twice!! I know that I didnt overcook it! How long did you have it on the stove? Is the oven really necessary?

  26. Lucinda says:

    Just tried this out . . . tastes yummy, but my caramel is gooey and soft (even after being in the fridge). Any thoughts on why this happened?

  27. tracey says:

    tried and failed….. gritty on both tries… so fustrated! 😦

  28. Amanda says:

    Great recipe, but mine stuck to the foil like crazy! I’m betting something else might have made it easier or maybe greasing the foil?

  29. […] I got the recipe for “crack bark” here.  And she got the recipe here.  […]

  30. […] Source: Although I’ve seen it several places, Ezra Pound Cake was where I spotted it originally – and hers came from Flower Patch Farmgirl and Legume Loyalist. […]

  31. […] Source: Adapted from the Salted Chocolate Toffee Pretzel Bark recipe I spotted at Ezra Pound Cake – and hers came from Flower Patch Farmgirl and Legume Loyalist. […]

  32. KAT FAUKNER says:

    agree with Lisa..don’t bother pre-melting chips..it is a lot easier!!! deicious recipe!!!

  33. Amy Coontz says:

    Should this be chewy, or break like brittle?

  34. KAT FAUKNER says:

    I started selling this for a cookie fundraiser I am doing for Susan G. Komen 3 day,,,,I cannot keep up with the demand! Amazing!!!!

  35. […] original recipe on Pinterest was linked to the blog, The Legume Loyalist, where you can see the original recipe, but since my first attempt was a little sticky (literally), […]

  36. smelia says:

    I have made this forever using saltines..but next time I need to try pretzels! Sounds amazing.

  37. Teresa says:

    I did it and my caramel part came out gooey too! I’m thinking it should be hard — did I not cook it for long? Did I need more chocolate??? So bummed!

  38. Teresa says:

    I did it and my caramel part came out gooey too! I’m thinking it should be hard — did I not cook it for long? Did I need more chocolate??? So bummed! Can anyone tell me how I can correct it?

  39. Patty says:

    I cooked the Caramel & Brown Sugar for 9 min and it was perfect. Also I used Reynolds Non-Stick foil it came off so easy. I put it in the freezer for about 5 min so the chocolate would harden faster This would be perfect for gifts.

  40. nanette says:

    My chocolate didn’t get firm…maybe I didn’t wait long enough…carmel is pefect….its delicious…Any thought about my chocolate. I used the chips.

  41. […] the pretzel caramel bark (don’t add any chocolate or sea salt) – half the recipe for just 12 cheesecakes like […]

  42. […] Pinned dessert recipes found here, here, here and here. […]

  43. […] Salted Chocolate Caramel Pretzel Bark: Without even seeing the picture, the name of this treat has me drooling with anticipation. Sweet and salty pretzels covered in caramel and chocolate, sign me up! […]

  44. […] Salted Chocolate Caramel Pretzel Bark – Pretty easy to make and “share with your friends so you don’t eat the whole pan yourself” delicious.  The original recipe tells you to line a pan with tin foil – we used a SilPat and it worked great.  […]

  45. daveyg says:

    I made it today, the only issue was it stuck in spots to the foil and was a pain in the a$$ to get off, also it seemed like the caramel is gooey in spots (I know is this really an issue??) not sure I let the caramel cook long enough but I was afraid of burning it, otherwise it is pretty yummy.

  46. Katie says:

    I had a really hard time getting the tin foil off the back of the bark…did anyone else have that problem…and if so, what should i be doing differently???

  47. Kelsey says:

    I made this the other afternoon and I thought I had the caramel perfectly cooked according to the candy thermometer and I tested the caramel and it was perfectly smooth and so lovely, then I poured it over the pretzels and let it set with the chocolate , it then got so grainy and no good 😦 I dont know what happened sad.

  48. Julie Hernandez says:

    Hello 🙂 this is my favorite thing to make right now! I even add pecans it is so good and so easy! The only thing is, there is no need to go through all the pain of melting the chocolate. Just sprinkle the chocolate chips on top of the mixture after you have baked it then bake it for like a minute. You can just use a spatula to spread it around after that. It works like a charm!!

  49. Nikki says:

    This is a great recipe. A big hit! Everyone LOVED it. I used flat waffel looking pretzels and it turned out good. I was able to line each pretzel up to another so it was all even. And I used tin foil. The tin foil came off easily with one pull. I’m adding this to my Christmas baking recipes!

  50. mimi says:

    wish recipe could be printed in one page

  51. Punchiechip says:

    Just tried this today! It is pretty damn good. I felt the chocolate to everything else ratio was a bit lopsided so i melted an additional bag of white chips i had and made a kind of swirled effect. It turned out great! Thanks for sharing!

  52. Nicole says:

    I have made these with saltines instead, but I’m going to try the pretzels!! HINT: You don’t have to melt the chocolate…just put the chips over the layer once it comes out of the oven and they will melt!! 🙂

  53. cornishtt says:

    Thanks for sharing these sound awsome, going to try. Will use silicone baking sheet instead of tin foil or parchment paper – best invention ever – guaranteed no stick! 🙂

  54. Debbie says:

    WHat size cookie sheet did this make ?? (or did you use) thanks

  55. Shelly says:

    I looked at three other recipes on Pinterest and they had terrible instructions. I followed the pins back to you and your reliable recipe! Thank you!! Giving this away tonight!

  56. Lynda Dodd says:

    This is absolutely wonderful! I am making it to give to several presents as gifts! I KNOW it will be a big hit! I’m taking it to work tomorrow to test it out on my coworkers IF there is any left! My husband loves it! Thanks for sharing!

  57. […] the salted caramel pretzel bark recipe originally by the legume loyalist that was flying around pinterest. i gave it a try and it […]

  58. Vicki says:

    This is really good I used tin folk and sprayed it, worked perfect……very nice I packaged in Jars and is giving it as gifts.

  59. Jane Casciato says:

    At what temp do you bake the caramel? I don’t see it in the recipe.

  60. Joanna says:

    Just made this and I added chopped bacon before adding chocolate! Everything is better with bacon!

  61. Mimi says:

    Can’t wait to try this recipe! Looks yummy!

  62. Lindsay says:

    Made this for my work 2x in the last week- it has been a hit! everyone loves it!

  63. Shannon D says:

    I tried this tonight to make for teacher’s gifts, I don’t usually give something away that I have never made before. These turned out perfectly and are delicious!! A couple modifications I made after reading some other reviews were: I use dark brown sugar (Demerra), as well I added 2tbsp dark corn syrup ( this helps to thicken the caramel mixture) to the melted butter before I added the brown sugar, Once it was all mixed together and started to bubble, I turned the heat to med-low and let it cook for about 6 minutes (stirring constantly so it wouldn’t boil). I would say the total cooking time (including melting the butter was approx. 9 minutes). Also instead of using chocolate chips, I used 2 1/2 cups of milk chocolate wafers ( i was making chocolates and had these out) I used a double boiler to melt them. Thanks for the great recipe, I will definitly add this to my annual Christmas baking list!

  64. would have been nice for definite sizes and temperatures…right now all i have is a big glob of stuff…

  65. Sue says:

    When is the last time tinfoil existed? Hasn’t it been aluminum foil for about 100 years?

  66. Theresa Walker says:

    I have made a similar recipe, only with saltines like 3 times this season!! I love them They are addicting!

  67. eva says:

    This is DELICIOUS. My suggestions
    Start the butter & sugar on med. When it starts to bubble. Low heat and a whisk.
    Don’t melt the choc chips. Save time. Sprinkle them on immediately after removing pan from oven. Then put the pan back in the oven for ONE MINUTE. Then spread the chocolate…and freeze. No double boiler needed

  68. Ellen Christy says:

    You attended culinary school and don’t know there is no such thing as TIN foil? It’s aluminum foil. Duh.

  69. uBECquitous says:

    […] SALTED CARAMEL & CHOCOLATE PRETZEL BARK […]

  70. […] range with him (1 being undrinkable and 10 being tap the keg I’m on a roll!).  As a side, this recipe did a great job of taking the bitter taste out of my throat.  It was a hit at the parties where I […]

  71. […] speaks, I listen.  Then again, he’s giving me a snifter full of beautiful red-gold nectar.  O’Fallon’s Hemp Hop Rye didn’t let us […]


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