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Dark Chocolate, Pretzel & Caramel Bark (Snappers Copycat)

December 10, 2016 By Lori 27 Comments

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Dark Chocolate, Pretzel & Caramel Bark is the perfect thing to feed the munchies

So, I’m minding my own business walking around Costco. Then suddenly, with no warning, my life changed. A women, let’s call her ‘sampling lady’, handed me a little piece of heaven. She called it Snappers, “it’s so addictive”, she said, “you’ll never want to stop eating them“. I took one bite and WOW, this chocolate, caramel and … pretzel… thing just happened. I’m sad to report I am totally addicted now, and my trips to Costco have gotten a bit insane. Then a light bulb went off in my head… this must be their evil plan, get you hooked so you have to return to Costco to constantly refill your stash. Well, I’m too smart to fall for that, I set forth to make my own Snappers (copycat) right at home. That’s how this Dark Chocolate, Pretzel & Caramel Bark was born!

Dark Chocolate, Pretzel & Caramel Bark _1 I could see that the ingredient list was really simple – dark chocolate, pretzels and caramel. Sounds easy… and it is!


Dark Chocolate, Pretzel & Caramel Bark _4 This recipe tastes exactly like the real Snappers… why didn’t I invent them? I’d be rich now 🙁

Dark Chocolate, Pretzel & Caramel Bark _3 Dark Chocolate, Pretzel & Caramel Bark _sq

Dark Chocolate, Pretzel & Caramel Bark (Snappers Copycat)

4.67 from 3 votes
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Ingredients
  

  • 24 salted pretzels
  • 24 caramels, unwrapped
  • 14 oz dark chocolate bar, chopped and divided ( I would recommend a great-quality eating chocolate like Lindt or Ghirardelli)
  • 6 Tbsp coconut milk or heavy cream

Instructions
 

  • Prepare a baking sheet by lining it with wax paper.
  • Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  • Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
  • Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
  • Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
  • Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.

 

 

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Filed Under: Baked, Bars, Most Popular Tagged With: caramel, chocolate, dessert, pretzels, salty, snack, sweet

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Reader Interactions

Comments

  1. TheGypsyHutterite

    December 10, 2015 at 6:29 pm

    I’m going to try this using white chocolate instead of dark chocolate!

    Reply
  2. Jane McCormick

    December 11, 2015 at 1:33 am

    What kind (size) of pretzels did you use. There are so many different kinds of pretzels out there!
    Thanks!

    Reply
    • Lori

      December 11, 2015 at 2:15 am

      Hi Jane, I used Rold Gold Classic Style Tiny Twists. They are 1-1/2″ wide.

      Reply
      • Jane McCormick

        December 11, 2015 at 12:31 pm

        Thanks! I am definitely going to make these.

        Reply
      • iris

        May 17, 2016 at 1:25 pm

        If u use cream does it need to b refrigeration? Did u use coconut or cream?

        Reply
        • Lori

          May 17, 2016 at 1:31 pm

          No, you don’t need to refrigerate, but you can if you like. You can also use coconut milk, or regular milk as well.

          Reply
  3. Roberta

    December 11, 2015 at 4:01 pm

    How many squares of bark does one recipe produce? I’m making this for a cookie exchange and trying to decide if I need to make the recipe twice to have enough squares of bark for everyone.

    Reply
    • Lori

      December 11, 2015 at 10:11 pm

      I would guess if you make the squares a bit smaller than I did, say 2″ x 2″, you would have at least 48. I also depends on how much you spread the base chocolate out, I left mine pretty thick.

      Reply
  4. Ohmydish

    December 17, 2015 at 4:40 pm

    5 stars
    Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com

    Reply
    • Lori

      December 18, 2015 at 2:25 pm

      Thanks Guys! Marry Christmas!

      Reply
  5. Cheryl

    June 22, 2016 at 8:13 pm

    Would you need to use the cream if you use Ghirardelli melting chocolates

    Reply
    • Lori

      June 22, 2016 at 8:56 pm

      Not sure Cheryl, I have not used that product before. Is it really solid when cold? If when you melt it down it is a smooth ‘spreadable’ consistency, you are good to go.

      Reply
  6. Mary jo

    October 29, 2016 at 6:35 pm

    I have to agree with you about Costco, you go in to get a few things and leave with a basket full. I am so glad for the recipe I have been looking for one since I try the stuff.

    Reply
    • Lori

      October 30, 2016 at 3:53 am

      I’m glad I developed this recipes as my Costco is no longer selling Snappers 😩

      Reply
  7. Debbie

    November 18, 2016 at 3:37 pm

    Hi Lori, I was so excited to try your recipe however my chocolate did not turn out at all. I tried melting slowiy on stove & it was awful… turned out to be a blob of un-spreadable mess….I obviously did something wrong 🙂 What type of melting chocolate is best to use? Thank you for sharing this recipe, appreciate your help very much!!

    Reply
    • Lori

      November 18, 2016 at 4:46 pm

      Wow Debbie sounds like you’re having trouble. I chopped up a good-quality dark chocolate bar – Lindt or Ghirardelli. I think the easiest method to melt chocolate is in the microwave! Put chopped chocolate in a microwave-safe bowl and heat it at 50% power for 1 minute (or on hight for 30 seconds); remove and stir. (In a microwave, chocolate doesn’t lose its shape as it melts, so you must stir it to gauge how far along it is.) Return it to the microwave and repeat, stopping to stir every 15-seconds to prevent scorching.

      Reply
      • Phyllis Dengler

        November 26, 2016 at 4:38 pm

        5 stars
        Sounds like the chocolate got too hot! I’ve had it get too thick to really handle.

        Reply
  8. Jennifer Davidson

    December 12, 2016 at 5:09 pm

    Hi
    I’m a crazy Canadian who loves your recipe but I have a question that I have run into before.
    When I see the term heavy cream do you mean whipping cream or coffee cream or what?
    Thanks for the great easy recipes and keep up the good work.
    Jennifer

    Reply
    • Lori

      December 12, 2016 at 11:31 pm

      Hi Jennifer, that’s a great question. Usually I mean whipping cream, but here are is a technical answer: Light cream contains 20 percent fat
      Whipping cream contains 35 percent fat, Heavy cream contains 38 percent fat. I think all of these will work in this recipe.

      Reply
  9. Andrea

    December 12, 2016 at 7:49 pm

    Top with a sprinkle of sea salt. Over the top good!

    Reply
  10. Angela Larsen

    January 12, 2022 at 10:00 pm

    4 stars
    what size of sheet pan do you recommend

    Reply
    • Lori

      January 13, 2022 at 2:20 pm

      Standard baking sheet – 9″ x 13″

      Reply
  11. Charlene

    November 24, 2022 at 12:54 pm

    hi, Does this freeze well? I want to make ahead for an upcoming bake sale.

    Reply
    • Lori

      November 24, 2022 at 2:50 pm

      I have not tried that, but my guess would be no. Try it and get back to me. Instead if you need to make them ahead, I would recommend just keeping in an air-tight container, in the refrigerator.

      Reply

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