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!
Four years ago: Bacon and Cheese Easter Bread
Five years ago: Peanut Butter Snickers Cookies
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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This is really too delicious to make! My history if I uou care, is a total non cook; my husband diodes ALL of the cooking including the grocery shopping( no ladies, you cannot have him— he’s all mine over 50 years no less!
So anyway Really wanted to give something yummy And less common to dear friends do this Christmas. I am was able to make this and no hiccups withouchef helping me( he was most skeptical as I am normally never allowed in the kitchen)🤣. So I even made a change in the recipe as I thought the added salt on the top too salty
Salty especially since the pretzels were salty to begin with. So to make this look pretty and really tasty, I sprinkled red and green sugar crystals too before chilling. Worked great!sprinkled red and greecrystals all over the top before I chilled the bark. Sorry for the long story but I am known to go on and on! Merry Very y’all!
Just finished making this bark as a Christmas treat! Super yummy! I omitted the dark chocolate drizzle, and used red and green sugar sprinkles for a festive, holiday look. I did have to get my husband to muscle (break) the bark apart. Thanks for the delicious treat!
Looks so delicious and I love how easy this is to make!
Question for any of you that can help me…I’ve never made candy before and I feel I’ve made a mistake or did something wrong . My butter and brown sugar mixture was very grainy when it cooled down I’m assuming it isn’t supposed to be like that. Help! What did I do wrong?
Hi Susan, It sounds like it crystallized along the line… I would be sure that you bring it to a complete rolling boil before starting that 2 minute timer. If you still have an issue with it being grainy, try melting the butter first, then stirring until the sugar totally dissolves, then boiling for the 2 minutes.
Yep mine is grainy too. I make mainly truffles, looks exactly like the picture, so is it supposed to be a bit grainy? Not sure I’d make this again.
I’ve never heard of this toffee variety, it looks tasty with mouth watering.
I loved the graham cracker toffee so I can’t wait to try this for more of sweet and salty vibe. Plus sprinkles!!!
I’m one of those people who just loves the combination of salty and sweet, so this is definitely something right up my alley. Also, I checked out the website and cookbook that you mentioned, and it looks very interesting, so methinks that I will have to invest into buying one of Shelley’s cookbooks very soon!
Wow. Just wow!
YAYYYYY!! This is one of my kids favorite recipes from the book! Thank you so much for sharing!! :)
You’re so welcome! Love this recipe, and love the book!!
Yum! I think I would do dark chocolate on top though!
Love this idea! What are your thoughts on dark chocolate instead of the white chocolate?
Hi Valerie, I think that would work just fine!!
Seriously, I have a to do list that is a bit long but now I want to run to the store to make this! So cool! And pretty.