Friday, September 6, 2013

Salted Caramel Pretzel Bark

This recipe was shared on Facebook by my cousin Eva Sharp from Texas. It caught my eye because it's easy to make and looks delish.

I love the combination of sweet and salty and this treat offers both. Add some almonds, cashews or coconut. Try white chocolate or butterscotch chips instead of chocolate. 

This is one of those recipes that you can make your own.  Fill up some baggies, tie with some curly ribbon and pack it as a treat with school or office lunches. Great snack for those Sunday football games or movie night too!  

Too good not to pass on. 

Salted Caramel Pretzel Bark

  • 2 sticks of butter 
  • 1 cup of light brown sugar 
  • 1 reg. bag of pretzels (you'll use about 3/4 of the bag) 
  • 12 ounce bag of chocolate chips 
  • Sea salt - ( I use our coarse sea salt with our grinder) 
Preheat the oven to 400.

Line a large bar pan with parchment paper, cover with pretzels
In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method. 
Bake the sheet for 5 minutes. 

  • Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. 
  • Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. 
  • Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top. 
  • Sprinkle with sea salt and refrigerate for a minimum of 1 hour. 

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