Salty pretzels combined with sweet chocolate and crunchy caramel? This caramel pretzel bark is pretty perfect.
I had a moment this weekend where I couldn’t find a recipe on my site. I was telling my mom about an amazing caramel bark she should try and then no joke I couldn’t find it. If I can’t find something on my site, I can’t even imagine how the rest of the world is supposed to. I’ve been talking about fixing my recipe taxonomy for months and I’m realizing I need to stop putting it off.
It turns out I had saved the recipe under ‘toffee’ but was searching for ‘bark’. Wondering what the heck the difference between the two is? I gotchu. Toffee is a caramel that has been heated up to at least 300 degrees so that it becomes nice and crunchy. Bark is a sheet of chocolate, often covered with extras like nuts. So basically this is both? I feel like there should be a third name that encompasses both. Don’t worry, I’ll let y’all know when I find one.
I’ve been on a pretzel kick lately so the giant bag of mini pretzels that I bought last week didn’t last very long. I’m not sure why but I’m pretty horrible at anticipating how long things will last me. I have no self control so it’s probably time that I be honest about that with myself and be realistic when buying junk food.
I’ve got a short work week ahead of me but luckily this bark is airplane-friendly so if any of it makes it to Thursday, I’m packing it with me. With my self control though, the chances of that are slim so I may need to whip up a second batch. As if I really needed an excuse.
Unlike some other bark recipes I’ve made, this one is much more ‘rustic’ in nature. The pretzels aren’t easy to lay flat once in the caramel but that’s okay! It adds a little character so don’t worry about making it perfect. As long as you get a layer of chocolate on top, it will be delicious.
Where do you stand – team bark or team toffee?
- 1 cup brown sugar
- 8 tablespoons (1 stick) unsalted butter
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 2 cups mini pretzels
- 1 cup white chocolate chips
- 1 cup semi sweet chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with a nonstick mat and set aside.
- In a heavy saucepan, combine sugar, butter and maple syrup and cook over medium heat. Once the butter has completely melted, continue to heat until mixture comes to a boil. Let boil for about two minutes before removing from heat and mixing in salt.
- Add pretzels to saucepan to completely coat them with the caramel before transferring everything to the baking sheet. Lay the pretzels as flat as possible in a single layer. Bake for 15 minutes.
- Cover pretzels evenly with the white chocolate chips and let sit undisturbed for about 2 minutes. Use a rubber spatula to spread the now melted chocolate chips over the pretzels. Repeat with the semi sweet chocolate to fill in the gaps.
- Transfer baking sheet to the fridge for at least an hour or until completely solid. Use a knife (or your hands for a more rustic look) to break apart the bark. Refrigerate in a sealed container until ready to enjoy.