Chocolate Caramel Protein Pretzel Bark

Chocolate Caramel Protein Pretzel Bark

Inspired by @kathleenscravings

Nutrition Information (per piece):

Calories: 207 | Protein: 9g | Fat: 15g | Carbs: 32g | Fiber: 16g | Net Carbs: 6g | Sugar Alcohols: 10g

Net Carbs = Total Carbs - Fiber - Sugar Alcohols

Yield: 8 pieces
Prep Time: 10 minutes
Chill Time: 2–3 hours (or overnight)

Ingredients

• 1 cup sugar-free chocolate chips (Lily’s or Choc Zero)
  
• 1 teaspoon coconut oil
  
• 2 bags of Sesame or Sea Salt Crisp Power Protein Pretzels
  
• 12 (120g) Choc Zero caramels (or sugar-free soft caramels)
  
• 1 tablespoon low-fat milk (or unsweetened almond milk for vegan)
  
• Flaky sea salt, to taste
  

Instructions

1. Line a baking sheet with parchment paper or a silicone baking mat.
   
2. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Melt in 30-second bursts, stirring between each until smooth.
   
3. Spread about two-thirds of the melted chocolate into a thin, even layer on the parchment.
   
4. Arrange the protein pretzels evenly on top of the chocolate. A little overlap is totally fine.
   
5. In a separate bowl, combine the caramels and low-fat milk. Microwave for 1–1.5 minutes, stirring halfway through, until smooth and pourable. (You can also do this on the stovetop over low heat).
   
6. Drizzle the melted caramel over the pretzels.
   
7. Drizzle the remaining melted chocolate on top of the caramel layer.
   
8. Sprinkle it with flaky sea salt to taste.
   
9. Refrigerate for 2–3 hours or overnight until firm.
   
10. Slice or break into 8 pieces. Store in the fridge.