Salted Caramel Pretzel Bark

February 11, 2019

A few years ago, I discovered a recipe that has since become a favorite for "splurge" or "cheat" days (those days when I am for sure not on a diet). Even thinking about this recipe makes my mouth water. Yes, it is that good. And super simple. You probably have everything you need at your fingertips--no running to the store for ingredients. In fact, if you have some slightly stale pretzels that you don't want to throw away, today is the day to use them up!

And because it's almost Valentine's Day and we're all looking for reasons to cheat, I thought I would share it with you--under the condition that when you make it, you share it with someone you love.

The original recipe can be found here.

 

Salted Caramel Pretzel Bark

 

 

mini pretzel twists

1 cup of butter

1 cup of brown sugar

1 bag of chocolate chips

Sea salt or table salt (I use pretzel salt that I got at a country store because I like the big granules)

 

Preheat your oven to 350 degrees.

Line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. Pack them in as tightly as possible. You want lots of salty crunch.

In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Boil gently just until it starts to stick to the bottom and forms a nice smooth caramel. Let it bubble and get really thick.

Remove from heat and pour evenly over the top of the pretzels. Spread the caramel around over the pretzels, but it's not a big deal if there are a few pretzels that aren't totally covered. Bake for five minutes.

Remove from oven and sprinkle the chocolate chips over the top. Put it back in the oven for one minute.

Remove from oven and spread melted chocolate chips.

Sprinkle salt on top.

Let cool on the counter for a few minutes and then freeze for at least two to three hours.

When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

 

Note: If you're really fast, you can omit the oven altogether and just spread the caramel and sprinkle mini chocolate chips on top. Let them melt and then quickly spread them too. Sprinkle your salt and continue as normal.

 

 

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