I make this Chocolate Caramel Pretzel Bark when I want a salty‑sweet candy that hits every craving at once: rich dark chocolate, chewy buttery caramel, crunchy pretzels, and a pop of flaky salt on top. I layer melted chocolate with a bed of pretzel twists, pour homemade soft caramel over everything, then finish with more chocolate and salt so the bark snaps, chews, and crunches in all the right ways.
Why I love this recipe
I love that this bark looks like something from a fancy candy shop but really comes down to three elements: good chocolate, a pan of soft caramel, and a pile of pretzels. The caramel is cooked just to the soft‑chewy stage, so it holds the bark together without turning into tooth‑breaking toffee. Using pretzel twists instead of crumbs gives me pockets of air and structure, so the bark breaks into rustic, interesting pieces instead of uniform tiles.
I also love that this candy is made on a baking sheet, not in a candy mold. I melt chocolate, spread most of it as a base, press on pretzels, pour caramel, and drizzle the last of the chocolate. A shower of flaky Maldon salt or sea salt makes the whole tray sparkle and balances the sweetness. Once it sets, I chop it into jagged chunks and tuck them into tins, jars, or a big platter for snacking.
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