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ROLO® Pretzel Bark

Pretzels, chocolate and ROLO® caramels meld to create a scrumptious chocolate bark.

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 15 ROLO Chewy Caramels in Milk Chocolate
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 1 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 16 soft caramel candies , divided
  • 1 tablespoon heavy cream , divided
  • 18 pretzel twists small

Directions

  • 1. Line cookies sheet or tray with parchment paper; set aside. Remove wrappers from chewy caramel candies; chop and set aside.
  • 2. Place semi-sweet chocolate chips, milk chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread over parchment paper in rectangular shape (about 11x13-inches).
  • 3. Remove wrappers from soft caramels. Place 8 caramels and 1-1/2 teaspoons heavy cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until caramels are melted and smooth when stirred. Drizzle over chocolate.
  • 4. Sprinkle reserved chewy caramel pieces over chocolate and caramel. Top with pretzels, breaking to get good coverage.
  • 5. Melt remaining 8 soft caramels and remaining 1-1/2 teaspoons heavy cream in small microwave bowl following above melting directions for soft caramels. Drizzle over bark.
  • 6. Refrigerate until very firm. Break into pieces. For best results store in one layer in airtight container in cool, dry place. Makes about 1 pound candy. Recipe created for The Hershey Company by Chef in Training.

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