Meet the fastest crowd-pleaser on your holiday tray: a glossy sheet of salted chocolate layered with snappy pretzels and buttery caramel, finished with delicate flake salt. This no-bake treat (okay, no-bake-ish just a few microwave bursts) tastes like a candy shop but takes under an hour, start to finish. If you love salted caramel pretzel bark and quick Christmas candy recipes, this one’s for you. Melt, drizzle, chill, and crack into shiny shards that pack perfectly for gifts, parties, or cozy movie nights. Minimal ingredients, maximum payoff let’s make bark magic.
Time Breakdown
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: ~20 pieces
Ingredients List
- 12 oz (340 g) good-quality semi-sweet chocolate chips or bar, divided (8 oz + 4 oz)
- 8 oz (225 g) mini pretzel twists (about half a 16-oz bag)
- 11 oz (312 g) Kraft Caramel Bits (or homemade caramel) + 2 Tbsp (30 ml) water
- Flake finishing salt, to taste
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Rimmed baking sheet (half-sheet)
- Parchment paper
- Microwave-safe bowls & rubber spatula
- Measuring spoons
- Small offset spatula (helpful)
Step-by-Step Instructions
- Tray prep: Line a rimmed baking sheet with parchment; let it overhang for easy lifting.
- Base layer: Melt 8 oz (225 g) chocolate on low power, stirring every 15 seconds until smooth. Spread into a thin, even rectangle (~9×13 in / 23×33 cm).
- Pretzels on: Immediately scatter pretzel twists over the warm chocolate. Gently press so they “stick.”
- Caramel drizzle: Microwave caramel bits with 2 Tbsp water on high (about 2 minutes; follow package). Stir smooth and drizzle evenly over pretzels.
- Top chocolate: Melt remaining 4 oz (115 g) chocolate; drizzle in zigzags over caramel. Swirl lightly if you like.
- Finish & chill: Sprinkle with flake salt. Refrigerate until firm, about 30 minutes. Lift, crack or cut into pieces, and serve.
Pro Tips
- Clean cuts: Warm a chef’s knife under hot water, wipe dry, then slice for neat bars.
- Shine factor: Temper chocolate or use bar chocolate for a snappier set and glossy finish.
- Mix-ins: Add roasted nuts or crushed peppermint before chilling for a holiday twist.
- Gift smart: Layer pieces between parchment in tins to prevent sticking.
Nutrition
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| per serving | 190 | 2 g | 24 g | 10 g | 1 g | 16 g |