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!
I could see that the ingredient list was really simple – dark chocolate, pretzels and caramel. Sounds easy… and it is!
This recipe tastes exactly like the real Snappers… why didn’t I invent them? I’d be rich now 🙁
Dark Chocolate, Pretzel & Caramel Bark (Snappers Copycat)EMAIL Recipe Share on Facebook
- 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
- 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.
I’m going to try this using white chocolate instead of dark chocolate!
What kind (size) of pretzels did you use. There are so many different kinds of pretzels out there!
Hi Jane, I used Rold Gold Classic Style Tiny Twists. They are 1-1/2″ wide.
Thanks! I am definitely going to make these.
If u use cream does it need to b refrigeration? Did u use coconut or cream?
No, you don’t need to refrigerate, but you can if you like. You can also use coconut milk, or regular milk as well.
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.
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.
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
Thanks Guys! Marry Christmas!
Would you need to use the cream if you use Ghirardelli melting chocolates
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.
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.
I’m glad I developed this recipes as my Costco is no longer selling Snappers 😩
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!!
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.
Sounds like the chocolate got too hot! I’ve had it get too thick to really handle.
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.
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.
Top with a sprinkle of sea salt. Over the top good!
what size of sheet pan do you recommend
Standard baking sheet – 9″ x 13″
hi, Does this freeze well? I want to make ahead for an upcoming bake sale.
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.