Halloween Chocolate Bark
Creamy white chocolate and buttery caramel cover salty pretzels in Halloween chocolate bark. Top with Halloween themed sprinkles for a festive treat. These are easy to make and my most asked for recipe. Great for sharing with friends.
Ingredients
- 6 cups mini pretzels
- 1 cup butter
- 1 cup brown sugar
- 20 ounces white chocolate (coarsely chopped)
Instructions
- Preheat oven to 350º. Line a 10 x 15 inch rimmed baking sheet with parchment paper.
- Spread pretzels on parchment paper, they can overlap.
- In a medium saucepan over medium heat, bring butter and brown sugar to a boil, stirring occasionally. Boil for about 3 minutes, until a candy thermometer reads 300º. Do not stir. Pour over pretzel layer and bake for 10 minutes.
- While the pretzels are baking, place white chocolate in a microwave safe glass bowl and microwave on medium power for 21/2 minutes stirring every 30 seconds until smooth.
- Remove pretzel mixture from the oven and drizzle white chocolate over the top. If adding sprinkles, do so while it’s still hot. Let cool slightly and then place in freezer for about 15 minutes until set. Remove and break into pieces.
Barbara's Notes + Tips
- Try to use the best white chocolate in your budget
- Sprinkles can be colorful or halloween shaped for the finishing touch
- Don't worry if our butter and brown sugar separate, when it bakes it will all come together.
Nutrition
Calories: 306kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 25mg | Sodium: 345mg | Potassium: 109mg | Fiber: 1g | Sugar: 23g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
