Pretzels – These add a satisfying crunch and a salty taste. We opt for pretzel rods, but twists work well, too. Instead of Caramel:You could use butterscotch, toffee, or dulce de leche for a different flavor if you end up making this recipe a few times. Which I’m guessing you probably will once you taste it for the first time. Apples – We use Granny Smith apples because their tart flavor balances out the sweetness of the caramel and chocolate. They also have a nice crisp, crunch. For a sweeter option, use Gala or Honeycrisp instead.

Make Ahead & Freezing Instructions: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 1 month in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. See “What Is the Texture of This Salted Caramel?” in the post above. This caramel is OK at room temperature for a day if you’re traveling or gifting it. You can freeze the salted caramel, too. Freeze in an airtight container for up to 3 months. Thaw in the refrigerator or at room temperature, then warm up before using. To serve, carefully release the cheesecake from the springform tin and slide onto a serving plate. Sprinkle the reserved pretzel crumbs on top of the cheesecake and gently push in the chocolate-coated pretzels to decorate.Pour hot caramel over the chocolate pretzel bark and then sprinkle on the chopped peanuts and the M&M candies. Let cool for several hours and then snap into chunks. Halloween Pretzel Bark- pour milk chocolate morsels over the pretzels, then scatter candy corn and candy eyeballs on the bark for a Hocus Pocus look. You could use vegan butter, which is essentially just emulsified plant-based oils and is even considered one of the healthier options because of its healthy fats. If you do use vegan butter, you should add extra flavorings such as vanilla beans paste or vanilla extract once you make the caramel. This will help add so much more flavor. And they could most likely ruin their pie pan if they didn’t have an Emile Henry. The solution was to brush the baking soda mixture on to the pie. I let it cool as I froze the pie crust in the pie pan and didn’t want it to break going from cold to hot.

This easy chocolate caramel pretzel bark is essentially an allergy friendly take on classic turtles candy. Except we are subbing in pretzels for the typical pecans and skipping the fussy assembly in favor of just spreading everything into a slab and cutting it into chunks once it's set up. Way less effort but same reward? Sign me up. Why this Recipe WorksSpread the chocolate around evenly with an offset spatula, sprinkle some sea salt on top of the bark, and then allow it to set at room temperature before chilling it in the fridge.

You could even drizzle them with white chocolate or green candy melts to make them look extra festive. Either way, these little caramel chocolate pretzel bites will be the hit of your holiday party! How to Make Salted Caramel Chocolate Pretzels I use semisweet or dark chocolate for my pretzel bark because personally I think it pairs best with the sweetness of the caramel. But if you are a milk chocolate type of person, by all means use that instead! Valentines Pretzel Bark - Pour white candy melting wafers on the pretzels, then sprinkle a Valentines blend of M&M's. Drizzle with red candy melts.And they definitely aren’t just for the holidays. These are perfect any time of year, for a little celebration or just a regular weekend. Be the most popular and make ’em! What that resulted in was the pie crust looking similar to Salvador Dali’s The Persistence of Memory painting. Then, the mixture is set aside to cool and harden before being broken into irregular pieces of “bark,” which taste like dipped caramel apples but are a whole lot less messy and way easier to make. As a result, it’s a popular seasonal treat often associated with fall and Halloween festivities and loved by both kids and adults! Reasons Why We Can’t Get Enough of This Caramel Apple Bark with Pretzels You can freeze the balls of dough for 3 to 4 months. If you bake them from frozen, increase the baking time by 2 minutes. Remove it from the fridge, peel off the foil, and break apart your deliciously sweet treat, or use a knife to slice it into beautiful little squares.

Pretzels:The salty pretzels go so well with the buttery caramel and chocolate. That crunch as well as the salt really complements the flavor. You can use any shape. I love the mini pretzels for this recipe because they easily crush up into small pieces. It’s simple. It’s easy. But it’s a ridiculously delicious treat that you can gift this season and everyone will freak! Grease and line the base and sides of a 20cm round springform tin and set aside. To make the base, set 12 pretzels aside for decoration and pulse the remainder in a food processor until they resemble coarse breadcrumbs. Spoon 15g out of the processor and set aside. Pulse again until fine. Add the crumbs to the melted butter along with the caster sugar and stir to combine. Press firmly into the base of the prepared tin and chill for at least 30 minutes. While we love a good caramel apples, we have to admit that this pretzel bark takes the cake in terms of flavor and convenience. It’s just so darn easy to make! In a medium saucepan, melt the butter and the sugar over medium-low heat. Bring the mixture to a boil and continue to cook it while constantly stirring.

Continue to cook the caramel without stirring (I know, it sounds scary, but trust me) until it reaches 236°F. Chocolate caramel pretzel bark is a favorite during the Holiday season. We also have a great selection of Holiday Recipe Ideas for many of the popular holidays.