Vegan Salted Caramel Chocolate Pretzel Bark
Hello & Happy Friday!!
Christmas is almost here, so I’ve been on the move to create a few last minute holiday concepts that pack flavor and are hassle free! One of my favorite concepts is what they refer to as “Christmas Crack” lol. The name alone is a lil off-putting, but I promise you the name suits the recipe. The concept is so easy, so good, and so addictive!
Typically this concept is comprised of crackers, caramel and chocolate (my vegan Matzo version here, but I love the idea of incorporating pretzels for a fun modern spin as it adds more texture, more crunch and a hint of salt. The results? So good!
What’s fab about this recipe is well, everything! It’s quick, easy, affordable, sweet, salty, can easily be made in bulk, has minimal ingredients, minimal steps, lower sugar (Lily’s Sweets chocolate is sweetened with stevia) perfect for entertaining, perf for even a gift, you can add flavors to the chocolate if desired, top with additional salt or pretzels and more!
If you love staple holiday concepts that are just so approachable and good, you’re going to love my vegan Vegan Salted Caramel Chocolate Pretzel Bark!!
Why this recipe is great:
Sweet & Salty
Can easily be made in bulk
Eat Drink Shrink
10 minPrep Time
5 minCook Time
15 minTotal Time
- 1/2 bag mini pretzels, broken into smaller pieces, more or less to cover the pan
- 1 cup vegan butter
- 1 cup packed light brown sugar
- 2 cups (one 12-ounce bag) Lily's Sweets chocolate chips
- Sea salt (optional)
- Preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with aluminum foil or parchment paper.
- Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
- In a small or medium saucepan over medium heat, combine the vegan butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels, move them around to coat pieces (a few empty/dry spots are ok as the caramel will fuse together during baking).
- Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack.
- Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels.
- Let the chocolate chips sit for 2-3 minutes until they melt. Use a rubber spatula to gently spread the melted chocolate over the toffee.
- Lightly sprinkle with sea salt.
- Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces.
If the chocolate is not melting once placed on the hot toffee after a fe minutes (yours came from the freezer), simply leave oven open and place the baking sheet on the rack for a few minutes.