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Milk chocolate, caramel, peanuts and pretzel chocolate bark on wax paper

Sweet and Salty Chocolate Bark

This easy sweet and salty milk chocolate bark is packed with caramel, peanuts and pretzels and tastes like the best candy bar ever. It's a perfect treat for holiday gifting and just keeping around the house for sweet snacking.
Course Dessert
Cuisine American
Prep Time 15 minutes
Chilling time 30 minutes
Total Time 15 minutes
Servings 18 servings
Calories 188kcal
Author Ann Otis



  • In a double boiler over gently simmering water (or in the microwave in 15 second increments), slowly melt the chopped chocolate until a few unmelted lumps still remain, stirring constantly. Be careful not to get any water in the chocolate. Note: If you are tempering the chocolate, keep about a half cup of it aside to stir in at the end.
  • Remove the bowl of chocolate from the double boiler and stir vigorously until all the chocolate is fully melted. If you are tempering, add in the reserved chocolate and stir continuously until it is fully melted and the chocolate is smooth. Keep stirring until cooled to just barely warm. The more the chocolate is agitated, the better it will set. 
  • Place a large sheet of wax or parchment paper onto a baking sheet. Pour the chocolate onto the paper, and using an offset spatula or the back of a spoon, spread it out to about 1/4 inch thick.
  • Working fast because chocolate can set very quickly, gently heat the unwrapped caramels in a measuring cup or small bowl in the microwave, in 15 second increments. Add the heavy cream and stir until the caramel has a smooth and pourable consistency. Add a bit more cream if the caramel is still too thick for drizzling.
  • Drizzle the caramel onto the chocolate for a marbled effect. Immediately sprinkle the pretzels and peanuts evenly onto the whole thing. Press down gently on the toppings so they adhere well to the chocolate.
  • Transfer the baking sheet to the refrigerator for about 15 minutes until the chocolate is set. 
  • Move to the freezer for an additional 15 minutes to harden the caramel. This will make it much easier to break into pieces.
  • Remove from the freezer and, using a large kitchen knife, cut the bark into jagged, uneven pieces.


Store in an airtight container at room temperature for up to a couple of weeks. Or keep in the fridge for even longer.


Calories: 188kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 125mg | Fiber: 1g | Sugar: 17g | Vitamin A: 10IU | Calcium: 19mg | Iron: 0.9mg