Image Map
Would you be so kind as to "like" my facebook page?

Please excuse the lack of photos in some of my older posts as I am trying to slowly go back through and add the photos that were accidentally deleted

April 11, 2013

Salted Caramel Pretzel Bark

Challenge time!

For this month's Behind the Curtain Dessert Challenge (hosted by Sheryl at Lady Behind the Curtain) we had to make something with CARAMEL and PRETZELS!

So many options. I LOVE caramel. Tons of sweet and salty recipes were calling my name. A salted caramel pretzel bark that I've seen floating around pinterest won me over though.

It reminded me a lot of my Saltine Toffee cuz of the saltiness but using pretzels instead of saltine crackers, and also like my Chocolate Almond Pretzel Toffee minus the nuts. 

So obviously, it was just as delicious as those! 

I used a large rectangle baking sheet, so it took a lot of mini rounded pretzel twists to cover the whole thing. I ended up doubling the caramel mixture because it just wasn't enough to cover all the pretzels, plus let's be honest here, too much caramel? Is that even a thing?

Salted Caramel Pretzel Bark
adapted from Mama Say What?!
  • mini round pretzel twists
  • 4 sticks butter *remember that I doubled the caramel sauce to fully cover my large pan lined with pretzels
  • 2 cups brown sugar  *remember that I doubled the caramel sauce to fully cover my large pan lined with pretzels
  • 1-2 cups chocolate chips
  • sea salt 
Preheat oven to 350 degrees. 

Line a large baking sheet with aluminum foil and lay a single layer of pretzels covering the whole pan. 

In a large saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to form a nice smooth caramel, letting it bubble a little to get thick. 

Remove from heat and pour evenly over the layer of pretzels. Put in oven at 350 degrees for 5 minutes. 

Remove from the oven and immediately sprinkle with the chocolate chips. The hot caramel sauce will melt the chocolate, then spread evenly with an offset spatula. Sprinkle generously with sea salt.

Let cool on the counter top for a bit and then put in the freezer for at least two to three hours. Break into pieces to serve. 

Printable Recipe

Love challenges as much as I do? Well hop on over and sign up for next month's challenge where we'll be using Coconut and Lime!

Linking up here

Peace, and bacon grease!



Kathy Walker said...

I am certain this tastes as yummy as it looks...salty, sweet and crunchy!!

Anonymous said...

I love chocolate covered pretzels so I know this would be delicious!

Sinea said...

This looks amazing!

Fresh Juniper said...

Yum, I love this recipe. I almost submitted a pretzel bark recipe too. Great idea!


Anonymous said...

Ohhhhh yum! I love bark and this may be at the top of my list to make! Thanks for bringing it to the challenge!
- Claire @ A Little Claireification

Liz That Skinny Chick Can Bake said...

Oh, my. I have a feeling I could not stop eating this amazing bark once I started! What a fabulous use of pretzels and caramel.

The Ninja Baker said...

Reading your Dessert Challenge posts are so fun, Desi. And you've knocked this one out of the park with your delectable salted caramel pretzel bark.

P.s. I agree with you. No such thing as too much caramel =)

Leigh Anne Wilkes said...

Drooling over this! Thanks for linking up at Finding the Pretty & Delicious Linky Party. Just shared on my Facebook page!

Miz Helen said...

Thank you very much for sharing with Full Plate Thursday and have a great week!
Come Back Soon,
Miz Helen

Eclectic Red Barn said...

Wow, these look great. I love sweet and salty together.
Thanks for sharing.
Have a wonderful week,
@ Eclectic Red Barn

Rita said...

Yum! i love salted caramel, so I need to give these a try!

Unknown said...

Looks so good!! Found you linked up at Monday Funday.
Beth @ The First Year Blog

Amber @ said...

I love caramel pretzel anything! Thanks for linking up to Sweet & Savory Saturdays #8.
~Amber @

Veronica Miller said...

I love you! That is all.

Michelle B said...

Too much caramel is absolutely NOT a thing. Question for you. Do you make anything that doesn't look delicious? Probably not a thing either!

Thank you for sharing with See Ya in the Gumbo.

Unknown said...

Thank you so much for sharing on Show Me Your Plaid Monday's!

Unknown said...

Love the combination of salty and sweet. I think I would double the batch just because!

Thank you for linking this great recipe at the In and Out of the Kitchen link party. I can't wait to see what you bring next week!

Cynthia at

P.S. Pinned!

Hun.... WFD said...

This must be so awesome!! Thanks so much for sharing on Simple Supper Tuesday.

April J Harris said...

What a treat this is! Your pictures are making my mouth water. I like the sweet/salty combination that's going on in your Salted Caramel Pretzel Bark.

Jamie @ Huckleberry Love said...

Oh yum.... my tastebuds have perked up and are yelling at me for some sweets! This looks delish.

Thanks for linking up to Much Ado About Monday. :-)


Kathy Shea Mormino, The Chicken Chick said...

That recipe sounds awesome.......Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!

Kathy Shea Mormino

The Chicken Chick

Unknown said...

This sounds wonderful! Pinned this! Thanks for sharing these on Two Cup Tuesday at Pint Sized Baker I hope to see ya again on Monday night!

boulevardsg said...

This is really interesting, You are a very skilled blogger. I have joined your feed and look forward to seeking more of your wonderful post. Also, I’ve shared your web site in my social networks!
Nightlife in Singapore