Decadent Chocolate Salted Caramel Pretzel Bark

• 1/2
  pound
  mini pretzel twists
  Utz or Snyders brands recommended
• 1 1/2
  cups
  chocolate chips
  divided
• 1
  tablespoon
  Crisco (vegetable shortening)

Caramel (soft set)

• 3/4
  cup
  salted butter
• 1 1/2
  cups
  brown sugar
• 1/3
  cup
  heavy cream or milk
  milk may be used in place of heavy cream
• several
  dashes
  salt

Topping

• sea salt
  optional, for finishing

1. Melt 1 1/4 cups of the chocolate chips with the Crisco in the microwave in short bursts or over a double boiler. Stir frequently and avoid overheating. Reserve the remaining 1/4 cup of chocolate for later.
2. Line a half-sheet baking pan (about 13 x 18 inches) with parchment paper. Pour the melted chocolate onto the parchment and spread evenly with a spatula. Arrange the pretzels as tightly as possible across the chocolate; the quantity may vary slightly with pan size.
3. Chill the chocolate and pretzels in the refrigerator for 15–20 minutes until the chocolate firms. While they chill, make the caramel: melt the butter in a medium saucepan, add the brown sugar, and bring to a gentle boil. Reduce heat to medium-low and stir constantly for 3–5 minutes to dissolve the sugar. Add the cream (or milk) and salt, stir rapidly, and remove from heat once the mixture reaches a full rolling boil. Let the caramel cool at room temperature for 10–15 minutes so it thickens slightly but remains pourable.
4. Pour the warm caramel over the chilled pretzels and spread carefully to coat evenly. Return the pan to the refrigerator and chill another 15–20 minutes or until the caramel firms.
5. Melt the reserved chocolate chips, thinning with 1–2 tablespoons of milk if needed to achieve a smooth drizzle consistency. Drizzle the chocolate over the caramel and sprinkle with sea salt, if desired. Chill for 1–2 hours for the cleanest cuts, or freeze for 30–40 minutes for a quicker set. Cut into pieces and serve.
6. Store pretzel bark in an airtight container in the refrigerator with a paper towel to absorb excess moisture. Because the caramel sets softer with this method, pretzels may soften after extended storage; for best texture, enjoy within 24 hours or freeze for longer storage.

The homemade caramel in this recipe is a quick, no-thermometer method that yields a soft-set caramel. For a firmer caramel layer you can melt packaged caramels instead (about 11 oz), but the fresh caramel has a richer flavor when made from butter and brown sugar.

Cook the caramel over low to medium heat and stir constantly to prevent scorching. When adding cream or milk to the hot butter and sugar, the mixture may bubble vigorously—stir carefully and keep it on the heat only until it reaches a full rolling boil, then remove immediately.

Use good-quality pretzels so they stay crisp when combined with chocolate and caramel. Some budget pretzels can become soft after refrigeration, so choose a sturdy brand if you plan to store the bark.

Parchment paper is recommended for lining the pan. Wax paper can be used in a pinch, but it may stick or tear when removing the bark.

If melted chocolate is too thick to drizzle, add 1–2 tablespoons of milk to smooth it. Chocolate melting wafers or discs often melt more evenly than standard chips, but good-quality chips will work with careful melting.

This recipe is ideal for holiday trays, gift boxes, or a simple homemade treat. Chill fully before slicing for the cleanest pieces.