Salted Caramel Pretzel Bark
WARNING: This recipe is dangerous. Before you proceed, please know that salted caramel pretzel bark may induce random spells of uncontrollable snacking, intense sensations of euphoria and heightene… Author: Melissah
Serving size: 15
Calories per serving: 155
Ingredients:
Calories per serving: 155
1/2 bag mini pretzel twists pretzels
2 sticks butter
1 cup brown sugar
1 bag semisweet chocolate chips
se sea salt
Directions:
Line a jelly roll pan with aluminum foil or parchment paper (NOT wax paper) and spread pretzels evenly over the bottom (mine didn’t overlap, I arranged them in neat rows). Now, preheat the oven to 350 F.
Set aside, and melt butter and sugar in a medium sauce pan on medium heat. Bring to a boil, and stir continuously until mixture sticks to the bottom of the pan and forms a smooth caramel. Let it bubble and get nice and thick before you pour the caramel evenly over the pretzels.
Place jelly roll sheet in oven for 5 minutes, remove, sprinkle chocolate chips over the top, and place back into the oven for 1 more minute. Spread the chocolate around with a spatula until it is mostly melted, then sprinkle generously with sea salt. Let the pan sit on counter top for about 5 minutes, and then place in the freezer to harden for at least two hours.
Break bark into piece with your hands, and try not to finish the whole pan in one night! This is best stored in an air-tight bag in the freezer.
Source: princessinthekitchen.wordpress.com
Set aside, and melt butter and sugar in a medium sauce pan on medium heat. Bring to a boil, and stir continuously until mixture sticks to the bottom of the pan and forms a smooth caramel. Let it bubble and get nice and thick before you pour the caramel evenly over the pretzels.
Place jelly roll sheet in oven for 5 minutes, remove, sprinkle chocolate chips over the top, and place back into the oven for 1 more minute. Spread the chocolate around with a spatula until it is mostly melted, then sprinkle generously with sea salt. Let the pan sit on counter top for about 5 minutes, and then place in the freezer to harden for at least two hours.
Break bark into piece with your hands, and try not to finish the whole pan in one night! This is best stored in an air-tight bag in the freezer.
Source: princessinthekitchen.wordpress.com