Mardi Gras Magic Meets Salty Delight: Dive into King Cake Pretzel Bark! Craving a taste of Fat Tuesday fun long before the beads fly? Skip the stale store-bought king cake and whip up a batch of crave-worthy King Cake Pretzel Bark! This easy (and addictively delicious) treat explodes with the vibrant flavors of Mardi Gras: cinnamon sugar pretzels, a sweet toffee crunch, and a creamy white chocolate coating, all finished with the tricolors of Mardi Gras.
But King Cake Pretzel Bark is more than just a dessert, it’s a conversation starter. Share it with friends, family, or colleagues and watch their eyes light up. It’s the perfect party favor, the ideal hostess gift, the sweet escape from the ordinary. And the best part? It’s easy to make! No need for fancy ingredients or hours in the kitchen. Just a few simple steps and you’ll have a show-stopping snack that’s bursting with Mardi Gras spirit.
Embrace the magic of Mardi Gras with King Cake Pretzel Bark! Laizzez les bon temps rouler!
Jump to:
Why You’ll Want to Make Easy King Cake Pretzel Bark
- Sweet & Salty Explosion: Forget boring snacks. This bark delivers a mouthwatering dance between creamy chocolate, sweet toffee, and the satisfying crunch of cinnamon sugar pretzels. It’s the perfect balance that keeps you reaching for “just one more bite.”
- Mardi Gras in Every Bite: Infused with the quintessential flavors of King Cake, this bark captures the spirit of the season. Cinnamon warmth, creamy chocolate, and a drizzle of purple, green, and gold transport you to the heart of the celebration with every delicious morsel.
- Easy as 1-2-3: No need to be a baking pro! This recipe is so simple, even kitchen novices can impress. Just melt, pour, and drizzle your way to Mardi Gras magic. Perfect for busy schedules and last-minute cravings.
- Budget-Friendly Fun: Skip the expensive bakery king cakes and whip up a batch for a fraction of the price. This bark is cost-effective and crowd-pleasing, making it ideal for parties, gifts, or just satisfying your own sweet tooth.
Ingredients – Here’s What You’ll Need
- Snack Factory Cinnamon Sugar Pretzel Crisps: Are a game-changer when it comes to King Cake Pretzel Bark. They elevate this festive treat to new heights of flavor and texture, creating a depth of taste that plain pretzels just can’t match.
- Light Brown Sugar and Unsalted Butter: Together they form a dream team for crafting the perfect toffee. Their unique properties not only enhance the flavor and texture, but also stay true to the spirit of Mardi Gras with their warm, rich sweetness and subtle touch of caramel.
- Cinnamon: Adds a warm, complex dimension to the toffee, perfectly complementing the sweetness of the light brown sugar and the buttery richness. It elevates the king cake flavors with a subtle hint of spice, reminiscent of freshly baked cinnamon rolls and cozy winter nights.
- Vanilla Extract: Acts like a magic flavor enhancer, boosting the sweetness of your toffee without adding any sugar. It rounds out the flavor profile, making the caramel from the light brown sugar taste even richer and more satisfying.
- Ghirardelli White Melting Wafers: Boast a rich, velvety texture that’s like a blank canvas for your Mardi Gras masterpiece. Unlike chocolate chips, they melt smoothly and evenly, creating a flawless base for drizzling the iconic colors of purple, green, and yellow.
- Purple, Green, and Yellow Candy Melts: These vivid hues are synonymous with Mardi Gras. Drizzling your bark with these colors instantly transports you to the heart of the celebration, evoking the vibrant parades, lively music, and carefree revelry. Purple represents justice, green signifies faith, and yellow embodies power.
Steps To Make Easy King Cake Pretzel Bark
- Preheat your oven to 400°F. Then line the bottom and sides of a large rimmed half sheet pan with parchment paper. If you have oven-proof clips, use them to secure the parchment paper to the pan. Then, place a single layer of Snack Factory Cinnamon Sugar Pretzels, touching but not overlapping, covering the entire bottom of the pan.
- Next, place a small saucepan on the stove over medium-high heat. Cut the unsalted butter into cubes and add it to the pan.
- Once the butter has melted, add the brown sugar and cinnamon.
- Then whisk everything together. Continue whisking occasionally until the brown sugar has melted and the mixture begins to boil.
- Once the mixture comes to a boil, allow it to boil without whisking or stirring for three minutes.
- After three minutes add the vanilla extract and remove from the heat.
- Then, carefully pour the toffee mixture over the pretzels on the prepared pan, making sure to cover each pretzel with the mixture. Then place in a 400°F oven for ten minutes, until the toffee is bubbling.
- After ten minutes, remove the pan from the oven. Allow it to cool slightly so the toffee will harden before topping with white chocolate. At this point, if you have used them, you can remove the oven-proof clips.
- Place the Ghirardelli White Melting Wafers in a medium-size microwave proof bowl. Heat in the microwave at 50% power for 30-second intervals until it has melted, and is smooth and creamy. Make sure to stir it after each heating. It took me a total of four minutes.
- If there is any butter that has separated from the toffee, pour it off before topping it with the white chocolate. Then pour the melted chocolate over the hardened toffee.
- Using a rubber spatula spread the melted white chocolate into an even layer, covering the entire surface of the toffee.
- Next, place the purple, green, and yellow candy melts in piping bags. Place the piping bags in a microwave-proof glass or container so they are standing upright. Melt each color individually in the microwave for 30-second intervals at 50% power until the candy has melted. This should take about three minutes for each color. Make sure you squeeze the melts in the bag after each heating. This will help break them down because they will retain their shape even when melted, and you run the risk of over-melting, which will cause them to thicken. If they do thicken, you will be unable to pipe them.
If at any point while you’re piping the candy melts they begin to get hard and you cannot pipe them anymore, simply place the bag back in the microwave and reheat for 30 seconds at 50% power.
- After the candy melts have melted, snip the tip off the green bag. Start in one corner of the pan and pipe in one continuous movement across horizontally, in a straight line, until you reach the end. Then, move up slightly and continue across the pan horizontally in the opposite direction. Continue this horizontal movement back and forth across the pan until you reach the end. You should only use about half of the green because you will be making another pass with it after you have piped the purple and yellow.
- Next, snip the tip off the purple bag. Starting at the same side of the pan that you started the green, but at the other corner, pipe in one continuous vertical movement, in a straight line, until you reach the end of the pan. Then, move over slightly and pipe down vertically until you reach the bottom of the pan. Continue this vertical movement up and down the pan until you reach the end. You should only use about half of the purple because you will be making another pass with it after you have piped the yellow and second pass of the green.
- Next, snip the tip off the yellow bag. Start in the same corner where you started the purple and pipe in a zig-zag pattern back and forth across the pan until you reach the caddy corner. You should only use about half of the yellow because you will be making another pass with it after you have piped the second passes of the green and purple.
- To make the second pass of green, start in the same corner you started the purple and pipe next to the purple line in one continuous vertical movement, in a straight line, until you reach the end of the pan. Then, move over slightly and pipe down vertically until you reach the bottom of the pan. Continue this vertical movement up and down the pan until you reach the end. You should try your best not to cover the green, but pipe in between the purple lines.
- To make the second pass with the purple, start in the same place where you started the first pass with the green. Pipe in one continuous movement across horizontally, in a straight line, until you reach the end. Then, move up slightly and continue across the pan horizontally in the opposite direction. Continue this horizontal movement back and forth across the pan until you reach the end. You should try your best to pipe in-between the first green lines that you piped.
- To make the second pass with the yellow, start in try same corner where you started the first pass with the green, at the bottom of the pan, and pipe in a zig-zag pattern back and forth across the pan until you reach the caddy corner. You should be piping across the first pass of the yellow, not in the same direction.
- Allow the melted candy to harden, then remove it from the pan by lifting the parchment out. Place it on a large surface to cut into pieces. To do this, use a large knife and press down where you want to make the cuts. It should break apart pretty easy.
This is more than just a dessert – it’s an experience. It’s Mardi Gras magic condensed into a portable party. So grab your ingredients, crank up the music, and let the good times roll with King Cake Pretzel Bark!
Frequently Asked Questions
Can I make this bark in advance?
Yes! Store it in an airtight container for several days.
Can I use regular pretzels instead of cinnamon sugar pretzels?
Yes, you can! While cinnamon sugar pretzels add an extra layer of flavor and texture, regular pretzels will still work. Just be aware that the bark might be slightly less sweet. Also, if you do use regular pretzels, I would double the amount of cinnamon in the toffee.
Can I substitute white sugar for the light brown sugar?
The light brown sugar adds a hint of molasses and a richer caramel flavor. You can use white sugar in a pinch, but the toffee will be slightly sweeter and less complex.
What can I do with leftover bark?
Break it up and use it as a topping for ice cream or yogurt, or crumble it over a bowl of fruit. You can also freeze it in individual portions for a quick and easy snack.
Recipe Tips and Tricks
- Cooling down: Let your chocolate cool slightly before pouring it over the pretzels. This prevents melting and ensures a clean, even layer.
- Sprinkle celebration: Don’t be shy with the sprinkles! Mardi Gras is all about fun and color. Use festive sprinkles, chopped nuts, or even edible glitter for extra flair.
- Pattern play: Get creative with your drizzle! Make swirls, stripes, or even write Mardi Gras phrases using contrasting candy melts.
- Line your pan: Parchment paper makes cleanup a breeze! Simply lift the paper out with the bark for easy transport and storage.
- Salty vs. Sweet: Choose cinnamon sugar pretzels for a warm, festive flavor boost, or stick to plain pretzels for a classic salty contrast.
- Brown Sugar Bonus: For an extra nutty flavor, add some chopped pecans or walnuts to the toffee while it’s cooking.
With these tips and tricks, your King Cake Pretzel Bark will be the star of the Mardi Gras party. So grab your ingredients, get creative, and let the good times roll! Laizzez les bon temps rouler!!
Other Great Mardi Gras Treats
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Easy King Cake Pretzel Bark
Craving a taste of Fat Tuesday fun long before the beads fly? Dive into King Cake Pretzel Bark! Embrace the magic of Mardi Gras.
Equipment
- large rimmed half sheet pan
- oven-proof clips
- Parchment paper
- small saucepan
- whisk
- large microwave proof bowl
- rubber spatula
- 3 piping bags
Ingredients
- 50 Snack Factory Cinnamon Sugar Pretzel Crisps
- 1 c light brown sugar
- 1 c unsalted butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 12 oz Ghirardelli White Melting Wafers
- 3 oz green candy melts
- 3 oz purple candy melts
- 3 oz yellow candy melts
Instructions
- Preheat your oven to 400°F.
- Line the bottom and sides of a large rimmed half sheet pan with parchment paper. Using oven-proof clips, secure the parchment to the pan.
- Then, place a single layer of Snack Factory Cinnamon Sugar Pretzels, touching but not overlapping, covering the entire bottom of the pan.
- Next, place a small saucepan on the stove over medium-high heat. Cut the unsalted butter into cubes and add it to the pan.
- Once the butter has melted, add the brown sugar and cinnamon. Then, whisk everything together to combine.
- Continue whisking occasionally until the brown sugar had melted and the mixture begins to boil. Once the mixture comes to a boil, allow it to boil without whisking or stirring for three minutes.
- After three minutes add the vanilla extract and remove from the heat.
- Then, carefully pour the toffee mixture over the pretzels on the prepared pan, making sure to cover each pretzel with the mixture. Place in a 400°F oven for ten minutes, until the toffee is bubbling.
- After ten minutes, remove the pan from the oven. Allow it to cool slightly so the toffee will harden before topping with white chocolate. At this point, you can remove the oven-proof clips.
- Place the Ghirardelli White Melting Wafers in a medium-size microwave proof bowl. Heat in the microwave at 50% power for 30-second intervals until it has melted, and is smooth and creamy. Make sure to stir it after each heating. It should take around four minutes.
- If there is any butter that has separated from the toffee, pour it off before topping it with the white chocolate.
- Pour the melted chocolate over the hardened toffee. Then, using a rubber spatula spread the melted white chocolate into an even layer, covering the entire surface of the toffee.
- Next, place the purple, green, and yellow candy melts in piping bags. Place each piping bag in a microwave-proof glass or container so they are standing upright. Melt each color individually in the microwave for 30-second intervals at 50% power until the candy has melted. This should take about three minutes for each color. Make sure you squeeze the melts in the bag after each heating. This will help break them down because they will retain their shape even when melted, and you run the risk of over-melting, which will cause them to thicken. If they do thicken, you will be unable to pipe them.
- After the candy melts have melted, snip the tip off the green bag. Start in one corner of the pan and pipe in one continuous movement across horizontally, in a straight line, until you reach the end. Then, move up slightly and continue across the pan horizontally in the opposite direction. Continue this horizontal movement back and forth across the pan until you reach the end. You should only use about half of the green because you will be making another pass with it after you have piped the purple and yellow.
- Next, snip the tip off the purple bag. Starting at the same side of the pan that you started the green, but at the other corner, pipe in one continuous vertical movement, in a straight line, until you reach the end of the pan. Then, move over slightly and pipe down vertically until you reach the bottom of the pan. Continue this vertical movement up and down the pan until you reach the end. You should only use about half of the purple because you will be making another pass with it after you have piped the yellow and second pass of the green.
- Next, snip the tip off the yellow bag. Start in the same corner where you started the purple and pipe in a zig-zag pattern back and forth across the pan until you reach the caddy corner. You should only use about half of the yellow because you will be making another pass with it after you have piped the second passes of the green and purple.
- To make the second pass of green, start in the same corner you started the purple and pipe next to the purple line in one continuous vertical movement, in a straight line, until you reach the end of the pan. Then, move over slightly and pipe down vertically until you reach the bottom of the pan. Continue this vertical movement up and down the pan until you reach the end. You should try your best not to cover the green, but pipe in between the purple lines.
- To make the second pass with the purple, start in the same place where you started the first pass with the green. Pipe in one continuous movement across horizontally, in a straight line, until you reach the end. Then, move up slightly and continue across the pan horizontally in the opposite direction. Continue this horizontal movement back and forth across the pan until you reach the end. You should try your best to pipe in-between the first green lines that you piped.
- To make the second pass with the yellow, start in try same corner where you started the first pass with the green, at the bottom of the pan, and pipe in a zig-zag pattern back and forth across the pan until you reach the caddy corner. You should be piping across the first pass of the yellow.
- Allow the melted candy to harden, then remove it from the pan by lifting the parchment out. Place it on a large surface to cut into pieces. To do this, use a large knife and press down where you want to make the cuts, it should break apart very easily.
- Yield 24 servings.
Tips/Notes
If at any point while you’re piping the candy melts they begin to get hard and you cannot pipe them anymore, simply place the bag back in the microwave and reheat for 30 seconds at 50% power.
Nutrition
Calories: 251kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 23mgSodium: 176mgPotassium: 83mgFiber: 0.5gSugar: 20gVitamin A: 241IUVitamin C: 0.3mgCalcium: 42mgIron: 1mg
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