Christmas Pretzel Bark
Buttery caramel, crisp pretzel sticks, and melted dark chocolate make this Christmas Pretzel Bark delightfully crunchy, sweet, and salty. Just sprinkle with fun, festive colors! Perfect for gifting (or hoarding), this bark is an easy, addictive holiday treat that can be made ahead and customized however you like.
Equipment
- Baking sheet
- Parchment paper
- Saucepan
- Microwave-safe bowl
- Spatula
- Offset knife (optional)
Ingredients
Bark Base
- 6 oz pretzel sticks classic salted, avoid flavored/extra thick
Caramel Layer
- 1 cup packed brown sugar light or dark, dark for richer flavor
- 1 cup unsalted butter 2 sticks, cut in pieces
- 1 tsp pure vanilla extract
- 1/2 tsp fine salt
Chocolate and Topping
- 12 oz dark chocolate chopped from bars, about 340g
- festive sprinkles red, green, gold, or preferred toppings; optional
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper, letting it overhang on the edges for easy removal.
- Arrange pretzel sticks in an even single layer covering the parchment-lined pan. A little overlapping is fine.
- In a saucepan, melt butter, brown sugar, and salt over medium heat, stirring constantly until mixture comes to a gentle boil. Continue to boil and stir for 4 to 5 minutes, until caramel thickens and deepens in color.
- Remove caramel from heat and stir in vanilla extract (it will bubble up; this is normal).
- Quickly pour hot caramel evenly over the pretzels, then use a spatula or offset knife to gently spread it to the edges.
- Bake for 5 minutes to allow caramel to further set among the pretzels.
- Meanwhile, microwave chopped dark chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, until melted and smooth (about 90 seconds total).
- Remove tray from oven and let stand for 1 minute. Pour melted chocolate over the hot caramel layer and gently spread until smooth and even.
- Immediately top with festive sprinkles (or other toppings if using), pressing very lightly for better adhesion.
- Transfer the tray to the refrigerator to chill and set completely, at least 3 to 4 hours (overnight for best slicing).
- Once firm, remove bark from the pan using the parchment overhang. Slice with a sharp knife into bars or break into shards. Store in an airtight container in the fridge or at cool room temperature.
Notes
This bark can be frozen for up to 2 months—wrap pieces in parchment and store in a zip-top freezer bag. Top with M&Ms, sea salt, nuts, or peppermint if desired! For gluten-free, use gluten-free pretzels. No need to reheat; best enjoyed cold or at room temp.
Nutrition
Calories: 210kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 19mgSodium: 96mgPotassium: 115mgFiber: 2gSugar: 12gVitamin A: 200IUCalcium: 21mgIron: 2mg
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