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    Home » DESSERTS

    Chocolate Bark with Pretzels and Sea Salt

    Modified: Mar 11, 2023 by Susan Pridmore · This post may contain affiliate links · 8 Comments

    This is an easy chocolate pretzel bark recipe that uses a mixture of both semi-sweet and milk chocolates with a flurry of sea salt. Feel free to use all semi-sweet chocolate if you prefer!

    This chocolate bark recipe takes only 20 minutes total to make, and then slides into the refrigerator for 30 minutes to harden.

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    Pieces of chocolate bark with pretzels and sea salt on a plate.

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    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • 💡Ideas for Possible Variations
    • 🗂 More Recipe Ideas
    • Chocolate and Pretzel Bark with Sea Salt

    It started with an addiction to Bark Thins. Maybe you've seen their bags swinging on hooks near the cash register at your local market. After buying a LOT of bags over a few months, I decided I needed to make my own.

    Seriously, this combination of salt and chocolate should be locked up behind thick glass with warnings. It's that good. When you need a dessert that takes little prep, this, my friend, is your answer. When they're hardened, just break them up into pieces and enjoy with a sgroppino.

    By the way, these pretzel chocolate bark treats are also perfect for an easy sweet gift for Valentine's Day or at Christmas. Or a hostess gift anytime of year.


    🧅 Main Ingredients + Notes

    For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.

    • Semi-sweet chocolate chips
    • Milk chocolate chips
    • Salted mini pretzels
    • Malden sea salt flakes

    Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    Chocolate bark with pretzels and sea salt stacked on top of each other on a plate.

    🔪 Recommended Equipment

    • Sheet pan
    • Parchment paper
    • Large skillet
    • Medium mixing bowl
    • Rubber spatula

    💡Ideas for Possible Variations

    Use all semi-sweet chocolate, or darker chocolate.

    Substitute gluten-free pretzels to make this a gluten-free treat.

    🗂 More Recipe Ideas

    Another completely additive treat that's great for holiday gift packages is this Pine Nut Brittle with Rosemary. It's super easy to make, and is incredibly addictive.

    This easy Bailey's Mousse is like a fluffy chocolate dessert with a whisper of a cocktail.

    Don't have time to run to the grocery store? Order the ingredients for this recipe using Instacart (affiliate link). Just click on the Instacart button in the recipe card below, and the ingredients will all be organized for you on their site. Plug in your zip code, choose the store you prefer, and select the ingredients you want delivered to your home.

    Want to Save This Recipe?

    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    Pieces of chocolate bark with pretzels and sea salt on a plate.
    4.30 from 30 votes

    Chocolate and Pretzel Bark with Sea Salt

    Easy chocolate and pretzel bark with a mixture of dark and milk chocolate with a flurry of sea salt. The total time to make this include a 30 minute chill time in the refrigerator.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Chill in the refrigerator30 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Chocolate and pretzel bark
    Servings: 24
    Calories: 189.8kcal
    Author: Susan Pridmore
    Prevent your screen from going dark

    Equipment

    • a sturdy baking sheet
    • Parchment paper
    • Large skillet
    • Medium mixing bowl
    • Rubber spatula

    Ingredients

    • 1 12-ounce package semisweet chocolate baking chips
    • 1 12-ounce package milk chocolate baking chips
    • 2 cups mini pretzels - or enough to cover the bottom of a 9" X 13" baking sheet
    • Sea salt

    Instructions

    • Line a 9" X 13" baking sheet or baking pan with parchment paper. Be sure to crease the paper at the edges to fit it into the sheet/pan.
    • There are a few good ways to melt the chocolate. You can use a double boiler, or a make-shift bain marie (explained below), or in the microwave on high for 30 second increments.
      For a make-shift bain marie, fill a wide, deep skillet with water and heat it up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl on the water in the skillet.
      Once the water comes to a simmer, turn the heat down a bit so that the water stays just on the edge of a simmer without fully engaging in active bubbling.
      As the chocolate begins to melt, remove the bowl occasionally to stir with a rubber spatula, returning it to the heat, until the chocolate is completely melted.
    • Spread the mini pretzels on the parchment paper, breaking up half of them. Pour the melted chocolate over the top, gently spreading with a spatula.
      While the chocolate is warm, it will spread very easily with the spatula.
    • Sprinkle a little sea salt over the top. I use Maldon flakes.
    • Chill in the refrigerator for 30 minutes to set up the chocolate before breaking into shards.

    Nutrition

    Calories: 189.8kcal | Carbohydrates: 23.3g | Protein: 1.7g | Fat: 10.4g | Saturated Fat: 6.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.8g | Trans Fat: 0.01g | Cholesterol: 0.9mg | Sodium: 15.1mg | Potassium: 159.6mg | Fiber: 1.7g | Sugar: 14.4g | Vitamin A: 7.7IU | Vitamin C: 0.1mg | Calcium: 22.4mg | Iron: 1.1mg
    « Pine Nut Brittle with Rosemary
    Baked Artichoke Risotto with Radicchio »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Suzanne

      February 12, 2015 at 9:37 am

      Well Susan they sound wonderful, I love chocolate and pretzel, I think I could eat a dozen of them in one sitting, although I try not to. The bark is really pretty and I like that you combine dark and milk chocolate, I do the same it makes it so well balanced.

      Reply
    2. Choc Chip Uru

      February 12, 2015 at 1:19 pm

      This pretzel bark looks so delicious, I could eat it all in one sitting!
      Salty with sweet is the best!

      Cheers
      Choc Chip Uru

      Reply
    3. lizthechef

      February 13, 2015 at 8:24 am

      5 stars
      Label this "Dangerous" - and hide from me!

      Reply
    4. C.M.

      February 13, 2015 at 1:31 pm

      If you love chocolate as I do (one of the grandkids asked me what my favorite word was, and you can guess the answer); you will have problems turning your back on another helping of this bark. It is the essence of sinful.

      Reply
    5. Oui, Chef

      February 13, 2015 at 3:40 pm

      Oh my....this looks insanely good!

      Reply
    6. cheri

      February 16, 2015 at 7:21 pm

      Hi Susan, love that you had to make a pact...these must be really good. Hope you had a great week-end!

      Reply
    7. Mary @ Fit and Fed

      March 24, 2015 at 8:53 pm

      I recently polished off the second of two packages of Bark Thins I'd picked up at the grocery outlet. Both were dark chocolate peppermint. They were pretty irresistible. Too sweet, probably, and would contribute to the '20's-era bathing suit problem. Luckily, or unluckily, for me, between stress and being sick lately I was able to be at the weight I wanted to be at for my recent skating competition-- but now that I'm getting better I need to be careful.

      Reply
    8. Jen

      December 03, 2015 at 12:59 pm

      Can't wait to try this. Salted or unsalted mini-pretzels?

      Reply
    4.30 from 30 votes (29 ratings without comment)

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