Thursday, February 7, 2013

Salted Caramel Pretzel Bark

This stuff is amazing and addicting. In our house we call it "Crack Is Whack". 
I dare you to try to eat just one!

This recipe was adapted from Mama Say What!


1/2 bag of mini pretzel twists
2 sticks of butter
1 cup of brown sugar
1 bag of semi-sweet chocolate chips
Sea salt or table salt


Preheat your oven to 350 degrees.Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. 

In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.

Remove from heat and pour evenly over the top of the pretzels. The caramel will not cover all the pretzels. Don't worry it will spread in the oven. Put in the oven at 350 degrees for five minutes.

Remove from the oven and sprinkle the chocolate chips over the top. Place back into the oven for another minute.

Spread the chocolate chips around with a spoon. 

Sprinkle generously with salt.

Let cool on the counter top for a few minutes and then place in the freezer for at least two to three hours.

Once it is frozen, I like to let it sit for a few minutes before I break it apart. The foil is easier to get off. I like to store it in the freezer. If you keep it out too long the chocolate will start to melt. 

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