• Recipe by Taryn Jakobi

    Salted chocolate pretzel bark

    Serves: 800g
    Cooking Time: 30 minutes + cooling time


    • 200g pretzels, broken
    • 180g butter, chopped into cubes
    • 225g light brown sugar
    • 400g good-quality 70% dark chocolate



    Preheat the oven to 180°C and grease a non-stick 38cm x 26cm baking tray.


    Scatter the pretzel pieces over the bottom of the baking tray in an even layer.


    In a heavy-base saucepan, cook the butter and sugar over low heat, stirring occasionally, until the butter melts and the sugar dissolves, 6 – 8 minutes. (The sugar does not dissolve completely and may not look ready with the butter separated on top. But, don’t worry – the butter and sugar will come together when in the oven.) Remove from heat and pour evenly over the pretzels. Be very careful with the hot caramel! Pop the tray into the oven and bake until the caramel turns golden brown, about 15 minutes. Remove from oven and set aside to cool completely.


    Melt the chocolate in the microwave or in a double boiler (not allowing the water to touch the bottom of the bowl) and spread over the cooled caramel. Allow to cool before breaking into shards and serving, or packaging as a gift.