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–+ servings
White serving platter filled with pieces of Christmas pretzel bark topped with colorful sprinkles, chocolate chips, and crushed gluten-free pretzels.
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Gluten-Free Christmas Pretzel Bark

This salted caramel pretzel bark is made with just a few ingredients and is so easy to make gluten free. It's always a party favorite!
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 24 servings

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.
    Gluten-free pretzels arranged in single layer on parchment-lined baking sheet ready for caramel.
  • Make the Caramel: In a medium saucepan, melt the unsalted butter and brown sugar over medium heat.
    Melted butter and brown sugar in white saucepan before making caramel for pretzel bark.
  • Bring to a boil and cook for 3 minutes, stirring occasionally, until thickened and bubbly.
    Smooth golden caramel sauce bubbling in saucepan after boiling butter and brown sugar for 3 minutes.
  • 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!
    Smooth golden caramel sauce in saucepan after boiling butter and brown sugar for 3 minutes.
  • Immediately pour the hot caramel over the pretzels. No need to spread it out.
    Hot caramel sauce poured over gluten-free pretzels on baking sheet before baking.
  • Bake: Bake at 350°F for 5 minutes, until the caramel is spread out across the tray and bubbly.
    Gluten-free pretzels on baking sheet covered with bubbling golden caramel after 5 minute bake, ready for chocolate chips.
  • Add Chocolate: Remove from the oven and sprinkle the chocolate chips evenly over the hot caramel.
    Semisweet chocolate chips sprinkled over hot caramel-covered pretzels before melting.
  • Let sit for 3 minutes, then spread into a smooth layer with a spatula.
    Smooth melted chocolate spread over caramel pretzel bark with 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.
    Finished Christmas pretzel bark topped with holiday sprinkles and crushed pretzels before chilling.
  • Chill + Break: Refrigerate for 1 hour, or until completely set. Lift from the pan and break into pieces.
    Overhead view of gluten-free Christmas pretzel bark pieces scattered on white surface showing chocolate coating, festive sprinkles, and pretzel 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

Calories: 236kcal | Carbohydrates: 27g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 264mg | Potassium: 95mg | Fiber: 1g | Sugar: 15g | Vitamin A: 243IU | Calcium: 19mg | Iron: 1mg
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