Christmas Crack with Pretzels

4.47 from 39 votes

Christmas Crack with Pretzels is an easy 5-ingredient dessert that is a sweet and salty treat that everyone will love munching on this holiday!

Prep Time10

Cook Time15

Additional Time45

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 291kcal

Preheat oven to 325 degrees Fahrenheit.
Cover a cookie sheet with aluminum foil. Spread out mini pretzels in an even layer over the covered cookie sheet.
In a small saucepan over medium heat, melt butter and brown sugar. Stir, and allow mixture to come to a boil and then cook for 4-5 minutes, stirring so that it doesn't burn.
Pour the melted butter brown sugar mixture over top of the pretzels. Place in preheated oven and bake for 8-10 minutes until the brown sugar mixture is bubbling.
Remove from the oven and sprinkle chocolate chips evenly over the top. Let sit for ten minutes until the chips are melted. You will know it's ready when the chocolate chips become completely shiny.
Use a dull knife or a pastry spreader to carefully spread the melted chocolate in an even layer across the top of the caramel pretzel layer. Sprinkle with sea salt.
Put baking sheet in the freezer (make sure it's completely flat) and allow to cool and harden for at least 45 minutes.
Once cooled, gently peel bake the aluminum foil. Break apart the chocolate caramel pretzel bark into portions.

Covering your baking sheet is a really important step that makes the whole process much easier and cleaner. Once the christmas crack candy with pretzels has been chilled in the freezer, you can carefully peel back the aluminum foil or silicone mat and gently break apart the bark. No sticking or big mess to deal with.

This chocolate toffee pretzel bark is great because it actually does not dirty many dishes or make a big mess at all. One of the ways this recipe further cuts done on mess is by melting the chocolate right on the caramel pretzel bars. You simply have to leave the chocolate chips for a few minutes to melt from the residual heat of the hot caramel sauce and spread it with a pastry blade.