Salted Chocolate Caramel Pretzel Bark
1 Cup (2 Sticks) unsalted butter
1 Cup brown sugar
bag of mini pretzels (I used the snaps, the square checker board ones)
12 oz bag semi-sweet chocolate chips
sea salt or kosher salt
Wrap a jelly roll pan or four sided baking sheet with aluminum foil and spray with cooking spray. Spread pretzels in a single layer on greased foil (you probably won't use the whole bag). Preheat oven to 400 degrees.
In a small sauce pan bring butter and brown sugar to a slow simmer. Simmer slowly until mixture is nicely browned, stirring frequently. This will take about three to five minutes once it starts to simmer. Once mixture is browned pour evenly over the pretzels. Tilt pan and or use spatula to evenly spread over the pretzels. This can be hard to spread so try to pour the mixture from your pan as evenly as possible.
Place in preheated oven for 5-7 minutes.
Remove from oven and evenly sprinkle chocolate chips over hot pretzels. Allow to sit a minute while the chips soften. Once the chips have softened and started to melt spread the melted chocolate evenly over the caramelized pretzels. Lightly sprinkle the sea salt or kosher salt over the chocolate, more or less to your liking.
Once your baking sheet is cool enough to handle, place in refrigerator for one hour. Once the bark has cooled and hardened lift from pan and break into serving sized pieces. Store refrigerated in an air tight container.
*Recipe from here*
1 comment:
Yum! I hope y'all save us some!
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