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Sweet and Salty Vanilla Butterscotch Swirl Bark Recipe
Ben Carraoli

Sweet and Salty Vanilla Butterscotch Swirl Bark Recipe

I made this Sweet and Salty Vanilla Butterscotch Swirl Bark last weekend and instantly fell in love. As soon as I tasted that perfect balance of creamy vanilla and rich butterscotch with a hint of salty crunch, I knew I had to share it with you. It’s one of those treats that looks impressive but is surprisingly easy to throw together.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 12 oz vanilla almond bark or vanilla chips – these melt beautifully and create a smooth sweet vanilla base. Using high-quality chips makes a noticeable difference in flavor.
  • 1 cup butterscotch chips – rich and buttery these give the bark its signature sweet swirl. Don’t substitute with generic white chocolate chips — butterscotch brings that deeper caramel flavor.
  • 1/2 cup chopped salted pretzels – for crunch and a salty contrast that elevates the sweetness.
  • 1/2 cup chopped roasted nuts e.g., pecans or cashews – optional but adds texture and toasty flavor.
  • 1/2 cup chopped toffee pieces – adds extra caramel sweetness and crunch.
  • 1 teaspoon flaky sea salt – enhances both the sweet and salty notes beautifully.

Method
 

  1. First, break up the vanilla almond bark or chips into small pieces. Microwave them in short bursts, stirring in between, until completely melted and glossy. Spread this layer evenly on your lined baking sheet — this will be the canvas for your swirls.
  2. In a separate bowl, melt the butterscotch chips the same way, stirring often so they don’t burn. Once smooth, spoon the butterscotch over the vanilla layer and use a skewer or knife to swirl the two together, creating a marbled effect.
  3. Sprinkle pretzels, nuts, and toffee evenly over the swirled surface, then finish with a light dusting of sea salt. Let the bark chill at room temperature or in the fridge until completely firm, about 20-30 minutes.
  4. Once set, gently break the bark into irregular pieces with your hands or a knife. Arrange them on a platter and dig in — or wrap them up as homemade gifts!

Notes

  • I always chop my pretzels and nuts into similar-sized pieces so every bite has a balanced crunch.
  • If the butterscotch starts to seize while melting, adding a tiny splash of neutral oil or cream helps smooth it out.
  • Don’t over-swirl — a few defined passes make the bark look more professional.
  • Let the bark fully cool before breaking; it snaps cleaner and looks nicer.