Salted Caramel Pretzel Bark
2 sticks of butter
1 cup of light brown sugar
3/4 of a regular-sized bag of pretzels
1 12 ounce package semisweet chocolate chips
Sea salt
Preheat the oven to 400 degrees.
Line a 9x13 baking dish with parchment paper, cover with a layer of pretzels.
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stir occasionally until the mixture melds together and browns, about 3 minutes. DO NOT let it boil, the mixture will become an unmanageable sticky goo. When the mixture has a nice, brown caramel consistency and color, pour it over the pretzels, making sure to coat them slowly and evenly. Pouring is the best method, but if necessary, a spatula can be used to gently spread the mixture. Work quickly - it will harden fast.
Bake for 5 minutes.
Remove from the oven and sprinkle the package of chocolate chips evenly over the mixture. Return to the oven for approximately 45 seconds to allow the chocolate to melt. Note: If you let it remain too long the chocolate will burn.
Remove from the oven and use a silicone spatula to spread the chocolate evenly over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
1 cup of light brown sugar
3/4 of a regular-sized bag of pretzels
1 12 ounce package semisweet chocolate chips
Sea salt
Preheat the oven to 400 degrees.
Line a 9x13 baking dish with parchment paper, cover with a layer of pretzels.
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble, add the brown sugar. Stir occasionally until the mixture melds together and browns, about 3 minutes. DO NOT let it boil, the mixture will become an unmanageable sticky goo. When the mixture has a nice, brown caramel consistency and color, pour it over the pretzels, making sure to coat them slowly and evenly. Pouring is the best method, but if necessary, a spatula can be used to gently spread the mixture. Work quickly - it will harden fast.
Bake for 5 minutes.
Remove from the oven and sprinkle the package of chocolate chips evenly over the mixture. Return to the oven for approximately 45 seconds to allow the chocolate to melt. Note: If you let it remain too long the chocolate will burn.
Remove from the oven and use a silicone spatula to spread the chocolate evenly over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
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