This honey-sweetened chocolate caramel pretzel bark is all things sweet, salty, snacky, and delicious. It makes the perfect FAST treat to make for a party, to give away, or to just eat for fun.
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This recipe is dangerous.
Consider this your warning, my friends. This chocolate caramel pretzel bark is absolutely irresistible.
The salty-sweet combo, the crunchy texture. The chocolate-caramel vibes. The whole thing.
I made the mistake of trying to take pictures of it after my kids were home. And I was dodging their hands grabbing at pretzel bark right and left, trying to get a good pic before it disappeared.
Only 6 Ingredients
- Mini Round Pretzels
- Salted Butter
- Raw Honey
- Vanilla Extract
- Baking Soda
- Dark Chocolate Chips (I like Ghiradelli brand the best, aff. link)
How to make this Honey-Sweetened Chocolate Caramel Pretzel Bark
Cover the bottom of a parchment-lined baking sheet with broken up pretzels. You can do a single layer or add a few more than that if you like. You can keep some of them whole, but I like the parts that have broken up pretzels the best. Don’t stress to much about this step. Basically just get them on the pan in whatever fashion you like.
Now it’s time to make a SIMPLE caramel sauce. It’s super easy, my friends. No thermometers or fancy stuff like that needed.
Combine the butter and honey in a pan and heat it on the stove. When the mixture starts to gently simmer and bubble, let it cook for 5 minutes without stirring. Immediately remove from heat and stir in vanilla extract and baking soda.
Pour the hot caramel mixture back and forth over the pretzels, covering as evenly as you can. No need to stir pretzels or worry too much about dry spots. The caramel will disperse more during baking. So just get it on there as best as you can and don’t stress about the details.
Now pop the pan in the oven and bake it just 5 minutes.
I told you it was easy.
When it’s out of the oven throw on some chocolate chips and let them melt for about 5 minutes before you spread them around (I use this cute mini offset spatula, aff. link). Again don’t stress if every inch of your pretzels is covered with chocolate. No biggie, my friends.
Pop that pan in the refrigerator to set up and then peel off the parchment and break it in pieces once it’s cool.
An easy, peasy, tasty treat.
It’s fun to give away and fun to bring to a party. And of course fun to eat.
I hope you give it a try, my friends. We can’t get this stuff to last very long around here.
Honey-Sweetened Chocolate Caramel Pretzel Bark
This honey-sweetened chocolate caramel pretzel bark is all things sweet, salty, snacky, and delicious. It makes the perfect FAST treat to make for a party, to give away, or to just eat for fun.
Ingredients
- 1/2 pound (8 ounces) mini round pretzels
- 1 cup (2 sticks) salted butter
- 1/2 cup (6 ounces) raw honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 2 cups (12 ounces) dark chocolate chips
Instructions
-
Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with parchment paper. Break pretzels into smaller pieces and cover the bottom of the pan. You can use more or less, as desired. Set aside.
-
In a small or medium saucepan over medium heat, combine the butter and honey. When the mixture starts to gently simmer and bubble, let it cook for 5 minutes without stirring. Immediately remove from heat and stir in vanilla extract and baking soda. Pour the hot caramel mixture back and forth over the pretzels, covering as evenly as you can. No need to stir pretzels or worry too much about dry spots –it's okay since the caramel will disperse more during baking.
-
Bake in preheated 375 degree F oven for 5 minutes. Remove the pan from the oven and place on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels, adding more or less to taste. Let the chocolate chips sit for 5 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the pretzels, coating them evenly as best as you can.
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Let the pretzel bark cool at room temperature then refrigerate to help the chocolate set up. Peal off parchment, break into pieces and serve. For best results, store leftovers in the refrigerator for up to a week. Good luck getting it to last that long.
Recipe Notes
1. My preferred brand of chocolate chips is Ghirardelli.
Recipe Source: Heather @ The Cook’s Treat, adapted to be honey-sweetened from Mel’s kitchen cafe
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
