Go Back
+ servings
Print

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!
Course Snack
Cuisine American
Prep 25 minutes
Cook 10 minutes
Chilling time 20 minutes
Total 55 minutes
Servings 12 to 16 servings
Calories 570 kcal

Ingredients

  • 6 cups mini pretzels
  • 1 cup salted butter
  • 2 cups light brown sugar
  • 24 ounces white chocolate chips or finely chopped bars
  • ½ cup rainbow sprinkles
  • Melted dark chocolate for drizzling

Directions

  1. Preheat oven to 350 degrees F. Line a 10x15-inch rimmed baking sheet with foil and coat lightly with non-stick cooking spray.
  2. Spread the pretzels evenly onto the foil (it's okay if they overlap).
  3. 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.
  4. Bake the pretzels in the preheated oven for 10 minutes. Set aside to cool slightly.
  5. 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.
  6. 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.)
  7. Bread or cut into pieces and serve. The bark can be stored in an airtight container at room temperature for up to 1 week.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Pretzel Bark Candy
Amount Per Serving
Calories 570 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 39mg13%
Sodium 527mg23%
Potassium 202mg6%
Carbohydrates 80g27%
Sugar 57g63%
Protein 5g10%
Vitamin A 365IU7%
Vitamin C 0.2mg0%
Calcium 116mg12%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.