Salt caramel bark

I love the long Easter weekend: not only do you have short work weeks either side of Good Friday/Easter Monday, you also get to eat chocolate until your heart’s content (/gives way!).


After a weekend of excessive munching (at the Lotus, of course!) and lots of exercise (VMLM training!), I spent a good chunk of Monday surfing the internet looking for lazy baking inspiration.

One of the recipes that caught my eye immediately was a no-bake, easy to assemble Salted Chocolate Toffee Pretzel Bark that can be made in minutes:



  • 175 grams salted pretzels;
  • 300 grams milk chocolate;
  • 100 grams caster sugar;
  • 1 heaped tablespoon of butter
  • 50 grams partially crushed pecans (optional)


  • Line a metal tray with baking parchment and pour on your pretzels;IMG_20150406_164802
  • In a deep saucepan, gently heat the sugar until melted (NB: try not to stir!)


  • Once all the sugar crystals are fully melted (it should turn a slight amber colour), stir in the butter (and pecans, if using);
  • Once the butter is fully incorporated, take the saucepan off the heat and pour the caramel evenly over the pretzels;


  • Using a bain-marie, melt your chocolate and spread evenly over the preztels;


  • Once the chocolate solidifies, you can have fun and smash the “bark” into bite sized chunks!


I love this recipe. It’s quick and easy to make, uses ingredients that are likely to be lying around the house (well, my house!) and is insanely addictive!


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