This post may contain affiliate links. Please see our disclosure policy.
Why You’ll Love This Pretzel Bark Recipe
I have tried every type of Christmas crack, from the classic saltine cracker toffee to versions topped with nuts or peppermint. The pretzel version has always been my favorite because the salty crunch cuts the sweetness in the best way. The turning point came when I realized the whole thing needed peanut butter for a creamy note that ties everything together. Now it is the version I make for friends, neighbors, and every holiday gathering.
Another big improvement came from learning exactly when to pull the toffee off the heat. Once the butter and sugar start bubbling and thickening, take the pan off right away. This keeps the caramel from burning, which is one of the most common problems people run into. Leaving the pretzels slightly overlapped on the baking sheet also gives the bark that ultra crunchy texture that is so satisfying.
This treat is gluten free when made with gluten free pretzels, freezes beautifully for one to two months, and packs up perfectly for edible gifts. It also pairs well with other festive treats like my gluten free Linzer cookies or salted caramel thumbprint cookies. If you want something fruity on your holiday table, try my cranberry galette or pecan pie bars too.
Ingredients You’ll Need
- Pretzels: Mini gluten free pretzels add crunch and salt. Overlapping them a bit helps create those irregular layers.
- Butter and brown sugar: These melt together into a simple stovetop toffee that hardens into a crisp layer once cooled.
- Vanilla: Adds warmth and flavor to the caramel mixture.
- Chocolate chips: Melt in the oven and spread into a smooth layer over the toffee.
- Peanut butter: Melts easily and swirls into the chocolate for a balanced salty sweet finish.
- Sprinkles and flaky sea salt: Add color and extra crunch. The salt helps highlight the sweet caramel.
How to Make Christmas Crack with Pretzels
Step 1: Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Spread the pretzels across the pan. They will overlap and that is exactly what gives the bark its texture.
Step 2: Melt the butter and brown sugar in a saucepan over medium high heat. Whisk as it begins to bubble. Once the mixture thickens and looks glossy, remove it from the heat and stir in the vanilla.
Step 3: Pour the hot toffee over the pretzels. Toss gently with a spatula to coat and spread into an even layer. Bake for 5 minutes.
Step 4: Sprinkle chocolate chips over the hot toffee and return the pan to the oven for another 5 minutes. The heat will melt them enough to spread.
Step 5: Melt the peanut butter until thin. Remove the pan from the oven and spread the melted chocolate with a spatula.
Step 6: Drizzle the peanut butter on top and use the back of a spoon to swirl it.
Step 7: Add sprinkles and flaky salt. Freeze the pan for at least an hour, then break into pieces.
Troubleshooting Pretzel Toffee
- Toffee burnt: Pull the caramel off the heat the moment it thickens and bubbles. Overcooking is the number one cause of bitterness.
- Toffee did not harden: It needed another minute of bubbling. If the caramel looks separated, keep whisking until smooth before removing from heat.
- Pretzels turned soft: Store the bark in the freezer. The fridge works for shorter storage, but the peanut butter softens slightly.
- Chocolate layer cracked: Cut the bark while cold but not rock solid, or let it sit at room temperature for a few minutes before breaking.
- Chocolate did not melt: Your oven rack might be too low. Place the pan in the center of the oven to help the chips soften evenly.
Recipe FAQs
Yes. Gluten free pretzels work perfectly and stay crunchy under the toffee.
Absolutely. Freeze flat pieces in an airtight container for up to two months.
It probably did not boil long enough. Wait until it thickens and looks glossy before removing it from heat.
You can, but it adds a creamy balance that keeps the treat from being overly sweet.
If you make this Christmas bark with pretzels, I would love to hear how it turned out. Share your holiday traditions, leave a comment, or tag me so I can see your festive creations.
More Festive Holiday Recipes
Easy Christmas Crack with Pretzels
Video
Ingredients
- 10 oz mini pretzels, I used gluten free
- 1 cup butter
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 cups chocolate chips
- 1/3 cup smooth peanut butter
- Sprinkles and flakey sea salt, for garnish
Instructions
- Preheat oven to 350 degrees F, and line an 18×13 baking sheet with parchment paper. Spread out pretzels on the baking sheet. It's okay if they overlap.10 oz mini pretzels
- Melt butter and brown sugar in a medium sized saucepan over medium-high heat. Bring to a boil and continue whisking until the mixture begins to thicken, about 3-4 minutes. Remove from heat and stir in vanilla.1 cup butter, 1 cup brown sugar, 2 tsp vanilla extract
- Pour the mixture over the pretzels evenly. Toss gently to coat the pretzels, then spread out in an even layer. Bake for 5 minutes.
- Sprinkle chocolate chips evenly over pretzels then bake for 5 minutes.2 cups chocolate chips
- While the chocolate is baking, melt the peanut butter in the microwave in 20 second increments until thinner in consistency (you can also do this over low heat on the stovetop).1/3 cup smooth peanut butter
- Remove the pan from the oven then spread the melted chocolate evenly. Drizzle peanut butter on top then use a back of a spoon to swirl the peanut butter. Add sprinkles and flakey sea salt, if using.Sprinkles and flakey sea salt
- Freeze for at least 1 hour, then break into pieces. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
