Unbelievable is the word to describe this delicious treat. I found this recipe when browsing on Pinterest (which I may or may not have an addiction to…) I was looking for a little treat to make for Jack’s teachers at school and this recipe was easy and had lots of great reviews. Once it was done, I couldn’t stay out of it…I was lucky to have enough for Jack’s teachers. I found some cute Fall treat bags to put it in and add a pumpkin cut out to write a little note on. This is a must try recipe but you may want to plan to share it with some friends so you don’t eat it all. Enjoy!
Salted Caramel Pretzel Bark
1 cup butter
1 cup light brown sugar
1 bag of mini pretzels
12 oz bag of semi-sweet chocolate chips*
Wrap baking sheet in tin foil. Preheat oven to 400 degrees.
Melt butter in sauce pan over medium heat. As it melts spread pretzels into a thin layer on the baking sheet. (You may not use the entire bag, my baking sheet held about half of the bag.)
Once butter is melted and brown sugar, stir to incorporate. Allow the butter and sugar to softly simmer and bubble, but do not let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.
Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels. Strafing back and forth down the length of the sheet works well. The caramel hardens pretty quickly so it’s important to pour it evenly as possible from the start. If you get clumps, spread it with a spatula the best you can.
Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
Melt chocolate chips in double boiler or microwave. I used the microwave 30 seconds at a time, stirring after each 30 seconds.
Pour the chocolate over the pretzel-caramel mixture. Pouring back and forth like with the caramel. Spread any remaining thick spots with a spatula. Sprinkle sea salt evenly over the bark. Place in fridge to cool and harden for about an hour.
Once it is done, the tin foil should pull off easily and you can break it into smaller bark-like pieces.
* I used milk chocolate chips because those are my preference so you can really use what you have on hand.
Recipe from Legume Loyalist.
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