Wednesday, September 19, 2012

Salted Caramel Pretzel bark

Every year when our inboxes are flooded with holiday party invites, we always seem to come across the legendary Saltine cracker covered with caramel-chocolate-y goodness on the dessert table. This is a similar twist on the infamous Saltine, but is using pretzels instead. I am obsessed with the mixture of salty and sweet, and couldn't get enough of these morsels. This recipe is brought to you by my good friend "Martha", who also brought you her Fluffy Buttery Pretzels recently.

Salted Caramel Pretzel Bark

  • 1/2 bag of mini pretzels
  • 2 sticks of unsalted butter
  • 1 cup of brown sugar
  • 1 bag of chocolate chips
  • Sea salt
Preheat your oven to 350 degrees F.

Line a large baking sheet or jelly roll pan with aluminum foil and lay a single layer of pretzels down.

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

Remove from the heat and pour evenly over the top of the pretzels. Put in the oven and bake for 5 minutes. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, or you can put it back in the oven for one minute.

Spread the chocolate chips with a spatula until even. Sprinkle generously with sea salt. Let cool on the countertop for a few minutes and then pop it into the freezer for at least 3 hours. Once it is hardened, break into chunks with your hands and serve.

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