This gluten-free Christmas pretzel bark (also sometimes called “pretzel crack”) has been one of my most-made recipes since I first posted it back in 2012. I’ve updated it with even better tips and a more streamlined method over the years. It’s the kind of recipe I turn to when I need to bring something to a party or make edible gifts, because it’s easy, looks impressive, and people always ask for the recipe.
What I love about this recipe is that it doesn’t require any fancy equipment or candy thermometer. Just a pot, a baking sheet, and about an hour from start to finish. The hardest part is waiting for the pretzel toffee to chill.
Why You’ll Love this Recipe
Searching for more gluten-free Christmas dessert recipes? Gluten-Free White Chocolate Peppermint Icebox Cookies / Gluten-Free Snowball Cookies / Gluten-Free Gingerbread Bundt Cake
Ingredients
TIP
Let the chocolate chips sit on the hot caramel for 3 minutes before spreading them. They’ll melt perfectly and spread way easier than if you try to do it right away.
Ingredient Notes
- Gluten-Free Pretzels: Any gluten-free pretzel will work here. I like using mini pretzels. My favorite brands are Snyder’s of Hanover Gluten-Free Pretzels and Glutino.
- Butter: Use unsalted butter so you can control the salt level. The butter must be real butter, not margarine or spreads.
- Brown Sugar: Light brown sugar works best. Make sure it’s packed when you measure it.
- Chocolate Chips: Semisweet chocolate chips are my go-to, but you can use milk chocolate or dark chocolate depending on your preference. You could even do half dark chocolate and half white chocolate for a festive look!
- Sprinkles: Use your favorite holiday sprinkles to top the pretzel bark. I used a combination of jimmies and non-pareils for extra crunch. If you want, you can also do a sprinkle of flaky sea salt (like Maldon) for a perfect sweet and salty combination.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
The most common reason is not cooking it for the full 3 minutes. Make sure you let it boil for the entire time.
Yes! Chopped pecans, walnuts, or almonds are all good. Just sprinkle them on top with the other toppings while the chocolate is still melted.
Once it’s completely set, just lift the whole thing out of the pan using the parchment paper and break it apart with your hands. I like irregular, rustic pieces rather than perfect squares. You can guide the break marks by scoring the bark with a knife and then breaking along the score lines.
Expert Tips
Storage instructions
Refrigerator: Store in an airtight container in the fridge for up to 2 weeks. This is how I usually keep it – cold and ready to grab whenever you want a piece.
Freezer: Freeze in an airtight container or freezer bag for up to 2 months. Honestly, I love eating it straight from the freezer. It’s like a frozen candy bar. But, you can let it sit out at room temperature for about 30-45 minutes to defrost it.
Room Temperature: You can store this for a few days at room temperature in an airtight container or ziplock bag, but make sure it’s in a cooler spot of your kitchen so the chocolate doesn’t melt. However, I much prefer storing it in the refrigerator or freezer instead.
More gluten-free desserts to try
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Gluten-Free Christmas Pretzel Bark
Ingredients
- 8 ounces gluten-free mini pretzels - you will not use the full amount, you just need enough to cover a half sheet pan
- 1 cup (226g/2 sticks) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon flaky sea salt - such as Maldon salt or use sea salt or kosher salt sintead
- 12 ounces (340g) semisweet chocolate chips
For topping:
- 2 tablespoons Christmas sprinkles - or other sprinkles of choice
- 1/4 cup extra gluten-free pretzels - crushed or broken into pieces
- 1/4 teaspoon flaky sea salt - for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Prepare the Pan: Line a rimmed half sheet pan with parchment paper. Spread the gluten-free pretzels in an even layer to cover the surface. Preheat oven to 350°F.
- Make the Caramel: In a medium saucepan, melt the unsalted butter and brown sugar over medium heat.
- Bring to a boil and cook for 3 minutes, stirring occasionally, until thickened and bubbly.
- Add Vanilla + Salt: Remove from heat and stir in the vanilla extract and ½ teaspoon flaky sea salt. The caramel mixture will bubble up a lot when you add the vanilla, just keep stirring!
- Immediately pour the hot caramel over the pretzels. No need to spread it out.
- Bake: Bake at 350°F for 5 minutes, until the caramel is spread out across the tray and bubbly.
- Add Chocolate: Remove from the oven and sprinkle the chocolate chips evenly over the hot caramel.
- Let sit for 3 minutes, then spread into a smooth layer with a spatula.
- Decorate: While the chocolate is still melted, top with holiday sprinkles, a handful of crushed pretzels for texture, and a light sprinkle of flaky sea salt.
- Chill + Break: Refrigerate for 1 hour, or until completely set. Lift from the pan and break into pieces.
Notes
- Pretzels: I used Snyder’s of Hanover Gluten-Free Mini Pretzels for this recipe, but you can use your favorite gluten-free pretzels. I think the mini pretzels are much easier to manage than sticks.
- Caramel Note: Don’t try to spread the caramel before baking. The oven will do it for you.
- Storage: Store in the refrigerator up to 2 weeks or the freezer up to 2 months.
Nutrition
