Brown Sugar:Brown sugar goes with the butter to make the caramel. Using brown sugar instead of white sugar for caramel adds a deeper, richer flavor. You can substitute the semi sweet chocolate morsels or any color of candy melting wafers instead of chocolate. Additional fun toppings include mini marshmallows, chopped pecans, raisins, green pistachios, etc. Make pretzel bark for every holiday! Pour the sugar and butter mixture on top of the pretzels, spreading it around evenly. Don’t worry if you have some spots that aren’t covered with the sauce. Spread ½ to ⅔ of the melted chocolate onto a baking sheet lined with parchment paper in an even layer.

But I’ve fine tuned this recipe to make sure this one is the best 😉. It has the perfect ratio of crunchy pretzel to chewy caramel and LOTS of chocolate. Additional coarse salt is optional, of course, but I think it takes this right over the top. Begin by lining two baking sheets with parchment paper and then place the pretzels on the prepared sheets in a single layer. In a medium saucepan, melt the butter and the sugar over medium-low heat. Bring the mixture to a boil and continue to cook it while constantly stirring. Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

Using a stand mixer (or hand mixer) beat together the gelatin mixture, melted chocolate, caramel sauce, and marshmallow fluff. Chocolate Chips– Semi-sweet chocolate chips are melted down to form the base of the bark. If preferred, dark chocolate or white chocolate also tastes great. Or, use a combination of your favorites!

Chocolate caramel pretzel bark is a favorite during the Holiday season. We also have a great selection of Holiday Recipe Ideas for many of the popular holidays. Now that we’ve talked about the best way to achieve the melted chocolate part, let’s talk about how to actually make these chocolate dipped pretzels. Add-ins.This is where the magic happens! Chocolate chips, crushed pretzels, caramel bits or chopped caramel candieswill be mixed into the dough.Miniature pretzel twistsand optionalflaky sea salt are for the cookie tops (optional but so good). Especially when the homemade candy in question involves chocolate, caramel, and pretzels. It's the triple combination guaranteed to sink my willpower to its knees. Stir in vanilla, salt, unsweetened cocoa powder, and remaining water. Whisk until they are fully incorporated.Brush the pie crust again with the baking soda mixture. And one more time place in freezer for 5 minutes. Then, while the pretzels and caramel cool, melt the chocolates separately. To melt the chocolate use a microwave or place it over a double boiler. Cut butter into 1/2-inch cubes and add to flour mixture and pulse until mixture looks crumbly, with bits of dough the size of peas, about 1 minute. I have had several comments over my year of blogging about how amazing my cheesecakes are (thank you!) and that I am indeed the Cheesecake Queen (I’m blushing) but I have had many many many questions about how they set so well without any additions to help it – if you use FULL FAT ingredients, you follow my method, and you’re brave – there is no reason why it won’t work!