Ingredients
Equipment
Instructions
- Line a large baking sheet with parchment paper.
- Arrange the mini pretzels in a single, tight layer on the prepared baking sheet.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate over the pretzels and use a spatula to spread it into an even layer, covering all the pretzels.
- In a separate bowl, combine the unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring vigorously, until the caramel is melted and smooth.
- Drizzle the caramel sauce over the chocolate layer. Immediately sprinkle with flaky sea salt.
- Refrigerate for 1-2 hours, or until the bark is completely firm.
- Once set, break the bark into pieces and serve. Store in an airtight container.
Notes
Store your bark in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
Feel free to add a drizzle of white chocolate or a sprinkle of toasted nuts for extra flavor and texture.
Make sure your bowl is completely dry before melting the chocolate to prevent it from seizing.
Feel free to add a drizzle of white chocolate or a sprinkle of toasted nuts for extra flavor and texture.
Make sure your bowl is completely dry before melting the chocolate to prevent it from seizing.
