Pretzel Bark Candy
If you’ve previously fallen in love with saltine toffee, or just love a good sweet/salty treat, then this pretzel bark will thrill you!
There are few things that I get more excited about that cracking open a brand new cookbook and reading it cover to cover, adding my post-it sticky flags to all of the pages with recipes I want to try. I was especially anxious to get my hands on Shelly’s new book – The Cookies & Cups Cookbook. If you haven’t visited Cookies & Cups before, go! Run! I feel like she and I have very similar tastes in food – I bookmark nearly everything that she makes. So it goes without saying that my copy of her cookbook is littered with all of those neon flags :)
I kept going back and forth about which recipe I wanted to make first and I finally settled on this pretzel bark candy. I discovered the wonder of saltine toffee around this time last year, and this pretzel bark reminded me of that recipe. Plus, Shelly said that one of her sons claimed that this was his favorite recipe in the entire book. Sold!
If you are a fellow fan of sweet and salty treats, then you are going to love this pretzel bark. You line the bottom of a baking sheet with pretzels, then boil butter and brown sugar, and pour that mixture over the pretzels and into the oven it goes! This helps it set up as a toffee-like candy coating. Once out of the oven, the mixture is covered in melted white chocolate, rainbow sprinkles, and a drizzle of dark chocolate.
This pretzel bark comes together quickly and would be a great any-day treat, not to mention something perfect for holidays or parties. SO GOOD!
Pretzel Bark Candy
- 6 cups (480 g) mini pretzels
- 1 cup (227 g) salted butter
- 2 cups (440 g) light brown sugar
- 24 ounces (680.39 g) white chocolate chips , or finely chopped bars
- ½ cup (80 g) rainbow sprinkles
- Melted dark chocolate, for drizzling
- Preheat oven to 350 degrees F. Line a 10x15-inch rimmed baking sheet with foil and coat lightly with non-stick cooking spray.
- Spread the pretzels evenly onto the foil (it's okay if they overlap).
- In a medium saucepan, combine the butter and brown sugar and bring to a boil over medium heat. Boil for 2 minutes, stirring frequently, then pour directly (and evenly) over the pretzels.
- Bake the pretzels in the preheated oven for 10 minutes. Set aside to cool slightly.
- In the top of a double boiler, melt the white chocolate over simmering water, stirring constantly. When it's just melted, remove from the heat and carefully spread on top of the pretzels. Sprinkle the white chocolate evenly with the rainbow sprinkles.
- Refrigerate the pretzel bark in the pan for 15 to 20 minutes, until the chocolate is set. (If desired, drizzle with dark chocolate. Refrigerate for an additional 15 to 20 minutes afterward.)
- Bread or cut into pieces and serve. The bark can be stored in an airtight container at room temperature for up to 1 week.