Erin’s Recipe Rundown
I always eye gluten-containing caramel pretzel bark around the holidays and wish there was a store-bought gluten-free option. Luckily gluten-free pretzel bark is fun to make at home and turns out more delicious than anything you can buy at the store!
I love how this recipe takes the flavors to a whole new level with homemade salted caramel for a decadent, elegant twist on a classic treat.
Why You’ll Love It: I love the combination of sweet and salty. Plus this recipe is a great make-ahead for gifting and taking to parties!
Top Tips: Be sure use a digital thermometer and follow the instructions for stirring (and not stirring!) at the right times.
For more naturally gluten-free holiday candies and treats, try these peanut butter balls, Rolo pretzel bites, marshmallow cream fudge, homemade caramels, or this caramel corn recipe.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free salted caramel pretzel bark. Jump to the recipe card below for the exact measurements.
- Gluten-free pretzels: You can use your favorite brand, like Synder’s! Use pretzel twists rather than sticks. This article on are pretzels gluten-free may help!
- Corn syrup: The corn syrup prevents crystallization in the caramel so that it ends up smooth and glossy. Skipping it or subbing it out can lead to gritty, grainy caramel.
- Heavy cream: The cream helps binds the caramel ingredients together into one cohesive blend while also adding moisture that creates soft, chewy caramel.
- Coconut oil: Adding a little coconut oil to the chocolate helps it melt evenly and makes it easier to drizzle. Plus it gives it a nice glossy sheen!
How to Make Gluten-Free Salted Caramel Pretzel Bark
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Start low and slow: Combine the sugar, corn syrup, butter, salt, and half of the heavy cream. Don’t be tempted to turn up the heat! Just let the ingredients slowly melt while stirring occasionally.
Simmer, don’t stir: Increase the heat a little and place the digital thermometer. Stop stirring! Let the caramel simmer until it reaches exactly 236°F, then pour in the other half of the cream. Resist the urge to stir! Let it reach 245-248°F, then remove the caramel from the heat and stir in the vanilla. Caramel perfection!
While the caramel cools: Melt the chocolate chips and coconut oil in the microwave in 20-second bursts at 50% power, stirring after each one, until it’s completely melted. Pour about 2/3 of the chocolate onto the prepped pan, spreading it into an even layer.
Layer the bark: Scatter the pretzels onto the chocolate, pressing them gently so they stick. Some overlap is fine! Pour the caramel over the pretzels, letting it touch as many as possible so that the bark holds together. Drizzle on the rest of the chocolate and add the flaky salt. It will need at least 1 hour in the fridge to set, then break into pieces and enjoy!
MORE GLUTEN-FREE CHRISTMAS TREATS
Gluten-Free Salted Caramel Pretzel Bark
Ingredients
Caramel
- 1 cup (200g) granulated sugar
- 1 cup (240ml) heavy cream, divided
- ½ cup (120ml) corn syrup
- 6 tablespoons (85g) butter, cubed
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Pretzel Bark
- 3 cups (510g) semi-sweet chocolate chips
- 1 tablespoon coconut oil
- 8 ounces (227g) gluten-free pretzels
- flaky salt for topping
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium heavy-bottomed saucepan over medium-low heat, combine the sugar, ½ cup of the heavy cream, corn syrup, butter and salt. Let the ingredients melt together slowly, stirring occasionally, until the mixture is completely smooth and the butter is fully melted. (Don’t be tempted to turn up the heat—taking it slow here ensures a silky, even caramel!)
- Once smooth, slightly increase the heat to bring the mixture to a gentle simmer. Clip a digital thermometer to the side of the saucepan (or use this digital thermometer), making sure the tip is fully submerged but not touching the bottom. Do not stir anymore. Let the caramel simmer over medium-low heat (adjust as needed to maintain a steady simmer) without stirring until it reaches 236°F.
- Carefully pour in the remaining ½ cup of heavy cream—again, no stirring! Let the mixture continue cooking until the temperature reaches 245-248°F. Remove from heat and stir in the vanilla.
- While the caramel cools, place the chocolate chips and coconut oil in a large microwave-safe bowl. Microwave on 50% power for 20-second increments at 50% power, stirring after each increment until completely melted and smooth.
- Pour about ⅔ of the melted chocolate onto the prepared pan and spread it into an even layer. Scatter the pretzels over the top, pressing them gently into the chocolate. It’s okay if they overlap slightly!
- Pour the caramel evenly over the pretzels, making sure it touches as many of them as possible—this is what holds the bark together.
- Drizzle the remaining melted chocolate over the top. You can use a spoon or transfer the chocolate to a small plastic bag, snip off a corner and pipe it on for a more controlled drizzle. Sprinkle with flaky salt.
- Refrigerate the pretzel bark until the chocolate has set, about 1 hour. Once set, break into pieces.
Is it supposed to be a soft, chewy caramel or should it be hard? The photos look like pretzels are on top of the caramel but the instructions say to layer the caramel over the pretzels?
Hi Katie, yes, the caramel goes over the pretzels. We layered a bit of extra preztel over the top for the photo. The caramel should be pretty firm, with a crunch to it like toffee!
I was able to make it dairy free!! I used Country Crock Heavy Whipping Cream, dairy free; Country Crock Olive oil, dairy free butter; and dairy free chocolate chips! It is pretty hard, but once it softens in your mouth it is tastey!
Hi Holly, thanks for sharing! Glad you were able to make those substitutions successfully!
it was the best of my life
Hi Nicole, wow, so happy to hear that!
Can you use a different type of oil instead of the coconut? (Coconut can still trigger nut allergies for some)
Hi Morgan, we haven’t tried this with another oil, but something like olive oil or avocado oil should work!