Description
A no-bake, crowd-pleasing bark that combines melted chocolate, crunchy pretzels, gooey caramel, and a sprinkle of flaky sea salt. Perfect for gifting, snacking, or impressing at any gathering.
Ingredients
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Chocolate: 16 oz semi-sweet or milk chocolate, chopped (or chips)
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Crunch: 2 cups mini pretzels, lightly crushed
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Caramel: ½ cup caramel sauce (homemade or store-bought)
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Finishing Touch: 1 tsp flaky sea salt (like Maldon)
Optional Add-Ins/Variations:
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Peanut butter drizzle (¼ cup)
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Crushed Oreos or cookies
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Nuts (½ cup toasted pecans, almonds, or peanuts)
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Dried fruit (cranberries or raisins)
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Mix of white and dark chocolate
Instructions
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Prep: Line a 9×13” rimmed baking sheet with parchment paper, leaving extra overhang for easy lifting.
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Melt Chocolate:
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Microwave: Heat chopped chocolate at 50% power in 30-second intervals, stirring between each.
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Double Boiler: Melt chocolate in a heatproof bowl over simmering water, stirring until glossy.
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Optional: Stir in 1 tsp coconut oil or vegetable shortening if too thick.
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Spread Chocolate: Pour onto prepared pan and spread ½-inch thick using a spatula or spoon. Rustic edges are perfect.
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Add Toppings:
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Evenly sprinkle crushed pretzels over the chocolate.
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Drizzle caramel sauce generously in a zig-zag or swirl pattern.
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Sprinkle with flaky sea salt evenly across the top.
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Chill: Refrigerate for 30–40 minutes until firm.
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Break & Serve: Lift slab using parchment overhang and break into rustic pieces by hand. For cleaner edges, score lightly with a knife before fully set.
Notes
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Chocolate Bloom: Cloudy chocolate is safe to eat; prevent by using dry bowls and gentle cooling.
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White Chocolate: Use carefully—it melts faster and can seize if overheated.
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Storage: Keep airtight at cool room temperature for up to 2 weeks. Layer with parchment paper to prevent sticking.
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Breaking: Allow slightly to warm if too hard from the fridge; ½-inch chocolate layer snaps best.
Nutrition
- Calories: 160 kcal Per Piece
- Fat: 8g
- Carbohydrates: 22g
- Protein: 2g