Pumpkin Spice Chocolate Pretzel Bark
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This chocolate pretzel bark has it all: sweetness, saltiness and the perfect crunch. With loads of chocolate, a buttery pumpkin spice-flavored toffee and salted pretzels, a batch of this bark won’t last long with your crowd.
Making candy — or in this case the toffee layer for the bark — is notoriously finicky. But don’t worry, we break down this easy pretzel bark recipe in simple steps. The secret ingredient? A candy thermometer. With a candy thermometer, you’ll know the exact temperature of the toffee and can easily stay on track with the recipe. Trust us, the toffee layer is worth the extra work, and you’ll feel like a pro when you’re finished.
Once your batch is ready to go, have fun displaying it. We love adding the perfectly imperfect pieces to a simple box layered with parchment paper. Or, display the chocolate pretzel bark pieces on a tray or cutting board.
Want even more fall desserts? Pair the pumpkin spice chocolate pretzel bark with these other fall-inspired treats for one sweet spread:
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Pumpkin Spice Chocolate Pretzel Bark
Start to finish: Active: 30 minutes | Inactive: 6 hours
Makes: 9-by-13-inch sheet pan
Ingredients
1 cup (2 sticks) unsalted butter, cold
1 cup granulated sugar
¼ teaspoon salt
1½ teaspoons pumpkin spice
1½ cups mini pretzels, divided
½ cup milk chocolate chips
1½ cups dark chocolate chips
Method
Lightly spray or butter a 9-by-13-inch quarter sheet pan and line it with parchment paper. Set aside.
In a heavy-bottomed pot, bring butter, sugar and salt to a boil over medium heat to make the toffee. Once butter has melted, insert a candy thermometer.
Stir toffee occasionally and gently in one direction, otherwise it could break and separate. When toffee reaches 240 F, or after about 15 minutes, you’ll start to smell it caramelizing, and it will look lightly golden brown. Once it reaches 285 F, sprinkle in pumpkin spice and gently whisk it into the toffee, continuing to stir in one direction. If the toffee starts to break and separate, keep it on the heat and whisk vigorously until it comes back together.
Pour toffee onto the prepared baking tray. Carefully and lightly press 1¼ cups mini pretzels into the toffee. Evenly sprinkle chocolate chips over the top and let sit 2–3 minutes, until melted. Then, use a small spatula to spread the chocolate around and completely cover the top. Crush the remaining ¼ cup mini pretzels into smaller pieces and sprinkle over the top, pressing them gently into the chocolate.
Let the toffee set at room temperature for at least 6 hours, or overnight. Do not refrigerate it, or the chocolate will bloom (when the fat in the chocolate separates from the rest of the candy and creates a dusty film). Cut or break into pieces and enjoy.
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