Chocolate and pretzel bark with sea salt
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5 from 1 vote

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.
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Keyword: Chocolate and pretzel bark
Servings: 24
Calories: 144kcal
Author: Susan Pridmore


  • 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


  • Line a 9" X 13" baking sheet or baking pan with parchment paper. Be sure to crease at the edges to fit the paper into the sheet/pan.
  • Create a bain marie by filling a wide, deep skillet with water and heat up over medium-high heat. Pour all of the baking chips into a metal bowl and place the bowl on the water. 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 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.


Calories were calculated using the VeryWell Fit nutrition calculator for 24 servings.


Calories: 144kcal