Gluten-Free Dark Chocolate Sea Salt Caramel Pretzel Bark. (Snappers Knock-Off!) These are EASY, dangerously delicious and make the perfect holiday food gift.
There’s no need to longingly pass by the dark chocolate covered pretzel crisps or “snapper” chocolate caramel pretzel treats with this recipe in your arsenal.
Admittedly I have never had a “real” snapper, but every time I pass them by in Costco, I know I would have loved them in another gluten-eating life. The sweet and salty combination can’t be beat.
And the fact that gluten-free pretzels are just as delicious as regular pretzels (and that Trader Joe’s has started selling them!) is definitely on my list of things to be grateful for.
The possibilites with gluten-free pretzels are endless! I made a gluten-free pretzel-crusted pie (recipe coming soon) for Thanksgiving and it was beyond delicious. I also use gluten-free pretzels in this recipe.
I actually made this pretzel bark for teachers/neighbors gifts last year. They’ve crossed my mind ever since and I couldn’t wait to make them again this year.
Layers of dark chocolate with the crispy pretzels and smooth homemade caramel is a dangerously delicious combination. It’s probably a good thing I can’t just buy regular Snapper and have to work a little for these.
I could eat the whole batch, which is another reason they make the perfect give-away food gift. Nobody will guess these treats are gluten-free!
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Gluten-Free Dark Chocolate Sea Salt Caramel Pretzel Bark {Snappers Knock-Off}
Ingredients
Caramel:
- 6 tablespoons butter
- ¼ teaspoon salt
- ½ cup light corn syrup
- 1 cup granulated sugar
- 1 cup cream, divided (you'll use half at the beginning and the other half later on)
- ½ teaspoon pure vanilla extract
Other:
- 8 ounces pretzel twists, half of a regular 16-ounce bag
- 12 ounces chocolate chips or chopped baking chocolate, divided
- Sea salt for sprinkling
Instructions
- For the caramel, in a medium heavy-bottomed saucepan, add the butter, salt, corn syrup, sugar and ½ cup cream. Heat over medium-low and gently melt the ingredients until the mixture is smooth.
- Increase the heat just slightly to bring the mixture to a simmer. Clip a candy thermometer to the side of the pot and simmer on medium-low without stirring until the caramel reaches 236 degrees.
- Carefully pour in the remaining ½ cup cream and again, without stirring, cook the mixture until it reaches 245-248 degrees on the candy thermometer. Turn off the heat, swirl in the vanilla.
- Let the caramel cool for 10-15 minutes before using.
- Meanwhile, line a large, rimmed baking sheet with parchment paper.
- Melt 8 ounces of the chocolate gently in the microwave on 50% power or in a double boiler until smooth (careful not to overheat). Spread the chocolate as thin as you can evenly over the parchment. Before it sets while still wet, sprinkle about 8 ounces of the pretzel twists over the top. It's ok if the pretzel twists are overlapping a bit. Gently press them into the chocolate (the caramel will act as the glue that keeps everything together).
- Once the caramel has cooled slightly, drizzle it across the top of all the pretzels. Sprinkle the remaining chocolate chips over the warm caramel and let it sit until the chocolate melts. Once the chocolate has melted, spread lightly with a knife or thin metal spatula. Sprinkle with sea salt. Let rest until the chocolate on top has hardened.
- Cut into pieces and store in an airtight container. Enjoy!
Recipe Notes
Recipe Source: Adapted from Mel’s Kitchen Cafe
Madison says
These taste just like real snappers! I can’t wait to make these again and again. They are the perfect combination of salty and sweet.
Sandi Miles says
Hello…I’m so excited to make this treat for our Cinco de Mayo “zert” tomorrow night. What size tray would you recommend? I have an 11″ x 17″. Is that big enough? Too big?
Erin Collins says
That should work great!
Brittany says
This looks like the perfect recipe for upcoming holiday gatherings! What kind of cream would you recommend using for this? Light, heavy, whipping?
Becca says
Hi, I know you’re at a high altitude too, so just wondering if the 236 is adjusted for altitude or if I should adjust it. Don’t want to overcook my caramel! Can’t wait to try this, it looks so yummy!
Erin Collins says
Hi Becca! 236 isn’t adjusted for altitude. Thanks for pointing that out! Let me know if they turn out for you!
Sara says
So what would we need to cook it to at a normal altitude then? (In IL here). Thanks!
Amy says
Looks amazing!
Anna says
Would it work to use your dairy-free caramel sauce for these? They look so good but I’m looking for a little bit of a healthier alternative to the caramel. 🙂 Also what brand of gluten free pretzels do you like?
Erin Collins says
Hi Anna! I don’t think the dairy-free caramel sauce would work here. It never sets up like candy and stays more of a sauce. These are definitely and indulgence! You could try using dairy-free store bough caramels (like the brand Cocomels) and melting them down for the filling.