Salted Caramel Christmas Pretzel Bark
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 4 ounces mini pretzels (about 3–4 cups)
- 1 cup unsalted butter (2 sticks)
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup white chocolate chips (for drizzling)
- 1/2 teaspoon flaky sea salt
- 2 tablespoons Christmas-themed sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat. This step is crucial to prevent the caramel from sticking to the pan.
- Spread the mini pretzels in a single, even layer on the prepared baking sheet. Try to fill in any large gaps so the caramel has a solid base to cling to.
- In a medium saucepan over medium heat, melt the butter and brown sugar together. Bring the mixture to a boil. Once it starts bubbling, let it boil for exactly 3 minutes without stirring. Remove from heat and quickly stir in the vanilla extract.
- Immediately pour the hot caramel mixture evenly over the pretzels. Use a spatula to spread it to the edges. Place the baking sheet in the oven and bake for 5 minutes until the caramel is bubbly and golden.
- Remove the pan from the oven and immediately sprinkle the semi-sweet chocolate chips over the hot caramel. Let them sit for 2 to 3 minutes to soften. Use an offset spatula to spread the melted chocolate into a smooth, even layer.
- While the chocolate is still wet, melt the white chocolate chips and drizzle them over the top in a decorative pattern. Sprinkle the flaky sea salt and Christmas sprinkles over the surface.
- Let the bark cool at room temperature for 30 minutes, then place it in the refrigerator for at least 1 hour until completely set. Once firm, use your hands or a knife to break the bark into irregular, bite-sized pieces.