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salted date caramel bark

Salted Date Caramel Pretzel Bark

This Salted Date Caramel Pretzel Bark is made from dairy-free chocolate, naturally sweetened date caramel, and gluten-free pretzels! 
Course Dessert
Cuisine American
Keyword salted date caramel pretzel bark
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Author Tessa Fisher


Date Caramel

  • 1/2 cup Medjool dates, halved and pitted
  • 2 tablespoons + 2 teaspoons almond milk or coconut milk
  • pinch of salt
  • 2 tablespoons + 2 teaspoons maple syrup
  • 1/4 teaspoon pure vanilla extract


  • 1 3/4 cups dairy-free chocolate chips I use EnjoyLife
  • 1/2 teaspoon coconut oil
  • 1 cup gluten-free pretzels, crushed I use Snyder's brand
  • sea salt for sprinkling


  • Line a small baking sheet with parchment paper.
  • Place dates in the bowl of a blender. Cover with hot water and allow to sit for 5 minutes. Drain water and return dates to blender. Add remaining date caramel ingredients and blend until smooth. Set aside.
  • Place chocolate chips and coconut oil in a microwave safe bowl. Microwave for 30 second intervals, stirring after each, until almost all chips are melted. Stir until remaining chocolate chips have melted.
  • Transfer melted chocolate to prepared baking sheet. Spread chocolate in an even layer. Drop spoonfuls of the date caramel on top of the chocolate. Then, using a toothpick or knife, swirl date caramel throughout the chocolate. Make sure date carmel is fully integrated and swirled in melted chocolate as it will not set firmly like the chocolate.
  • Sprinkle crushed pretzels over top. Sprinkle sea salt on top and then place baking sheet in the refrigerator for at least 30 minutes, or until firm.
  • Remove bark from refrigerator. Cut or break into pieces.
  • Salted date caramel pretzel bark can be stored at room temperature or in the refrigerator for 2-3 days. For the freshest, crunchiest pretzels, best eaten within the first two days.