Pretzel Bark

Why You’ll Love This Pretzel Bark

Nibble on pieces of rich pretzel bark as you wrap presents, or make a batch of Salted Caramel Mocha Chocolate Bark and package it up with pretzel bark for the best homemade holiday gift! I love the sweet-salty, smooth, and slightly nutty flavor of pretzel bark that’s balanced by lots of semisweet chocolate. Some high points include that it’s:

• Easily gluten-free. You can use any type of pretzels in this pretzel bark recipe, including gluten-free pretzels! Just make sure they’re crisp and mini. If you have a hankering for a soft pretzel while you make candy, my Gluten Free Soft Pretzels should hit the spot.
• Adaptable. Keep to the recipe as written, throw in a handful of nuts, or try a different variety of chocolate. This recipe is easy to adjust!
• Novice-friendly. Never made candy before? Pretzel bark is a good place to start! You don’t need to worry about the words “soft boil” or use a candy thermometer, just follow my simple instructions below for homemade candy perfection.

Recipe Ingredients

I’ve included what you need to make this pretzel bark recipe below, and you’ll find the full ingredient amounts in the recipe card at the end of this post.

• Pretzels: Use mini twist pretzels, gluten-free if needed, for this pretzel bark recipe. I’m a big fan of Snyder’s of Hanover Gluten Free Mini Pretzels. You may not need the whole bag. You just want to form a single layer.
• Butter: You can use salted or unsalted butter, though if you use unsalted butter you may want to add a bit more salt.
• Brown Sugar: I used light brown sugar.
• Chocolate Chips: Either regular or mini semisweet chocolate chips work. If you need gluten free, choose Hershey’s or Nestle, but always check the labels to make sure nothing has changed.
• Peanut Butter Chips: I recommend using Reese’s brand peanut butter chips for flavor and because they are gluten free too.
• Salt: Sea salt or kosher salt is fine.

How to Make Pretzel Bark

Here’s a look in photos at how you’ll make pretzel bark! Scroll to the recipe card for the detailed instructions.

• Add pretzels to a baking sheet. Line a sheet pan with aluminum foil, then spread out the pretzels.
• Make the caramel. Melt the butter with the brown sugar and cook on low until the ingredients are smooth.

• Add the caramel to the baking sheet. Pour the caramel evenly over the pretzels, then bake it at 350°F for 6 minutes.
• Top with chocolate. Remove the hot pan from the oven and add the chocolate chips, spreading out the chocolate as it melts.

• Add peanut butter chips. Drop peanut butter chips on top of the melted chocolate.
• Swirl. Let the chips melt a bit, then swirl them into the chocolate. Top with salt and pretzels if you like.

• Chill. Refrigerate the bark for at least 1 hour until set.
• Break it up. When the bark is set, remove the foil and break it into pieces.

Tips and Variation Ideas

• Keep the foil smooth. It’s important to keep your foil as smooth as possible when you spread it over the cookie sheet. If it has folds that the caramel or chocolate can get in it’s hard to remove it once it’s hard.
• Make a single layer. Even if you don’t use all the pretzels, you don’t want to stack up the pretzels or the caramel will not fill in all the spaces. You can always set the extras aside to sprinkle on top.
• Go slow with the caramel. Cook your caramel slowly on low heat and be patient! You’ll want to stir often as it’s cooking so that it doesn’t crystallize.
• Use the freezer. After the bark has set in the refrigerator, place it in the freezer for about 10 minutes. This will help it break into chunks more easily.
• Large or small pieces. Feel free to make the pieces as large or small as you like!
• Make it with all chocolate chips. If you wish to make this a super chocolatey pretzel bark, swap the peanut butter chips for an equal amount of semisweet chocolate chips.
• Or try a different type of chocolate. Mix up the type of chocolate by using milk chocolate chips. Or, try a blend of semisweet chocolate and milk chocolate chips, or semisweet chocolate and white chocolate chips.
• Add nuts. I love adding a bit of extra crunch with 1 cup of chopped salted, roasted peanuts or almonds.

How to Store

• Counter – Transfer the bark to an airtight container and store it on the counter at cool room temperature for up to 3 days.
• Fridge – Place the fudge in an airtight container and store it in the fridge for up to 1 week.
• Freezer – Place the set bark in a freezer-safe bag or container and store it in the freezer for up to 1 month. Thaw the bark in the fridge before serving.

Packaging Bark For Holiday Gifting

Place pieces of pretzel bark in cellophane gift bags or small, festive boxes for easy gift-giving. I like to store the bark in the fridge until I give it away to make sure that it stays fresh and doesn’t melt. If you want to make the bark ahead of time, follow the freezing instructions above. When you’re close to giving it away, transfer it from the freezer into your decorative containers, then keep it in the fridge until you gift it.

More Homemade Candy Recipes

• Snickers Candy Bar Fudge
• Dark Chocolate Peanut Butter Cups
• Peanut Butter Fudge
• Peppermint Mocha Chocolate Bark
• Peppermint Fudge