Ingredients:

  • 3 cups (300g) salted mini pretzel twists
  • 1 cup (200g) caramel bits
  • 2 tbsp (30g) salted butter, cubed
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 0.5 tsp (3g) flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Spread the salted mini pretzel twists in a single, tight layer on the baking sheet, ensuring they are touching to create a solid raft.
  3. Place the caramel bits and butter cubes in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is a smooth liquid.
  4. Pour the caramel evenly over the pretzels, using a spatula to fill the gaps, and bake for 5 minutes until the caramel bubbles.
  5. Remove the pan from the oven and immediately sprinkle the chocolate chips evenly across the bubbling caramel.
  6. Let the chips sit undisturbed for 2 minutes to melt.
  7. Gently spread the chocolate with a spatula into a smooth layer until velvety and glossy.
  8. Sprinkle the flaky sea salt over the top and allow the bark to chill for 2 hours before serving.