Monday, September 9, 2013

Salted Caramel Pretzel Bark


So my sister came over the other day, showed me a picture of a recipe someone posted on Facebook and said, "Look at this. I want some. Let's make it." She was, of course, referring to this here salted caramel pretzel bark. So she ran out to the store, got some chocolate and we got to work. 

First we spread out our pretzels on a foil-lined (would have used parchment if I had it) cookie sheet. (I used my Pampered Chef bar pan.) And you really don't need that many pretzels--we used like 1/4 of a bag of small pretzels.


Take the two lovely stick of golden goodness and melt them over medium-low heat. Hello there, darlings.


Add brown sugar to that and stir. As you can see, my sister was really whippin' it around here. No need for that kind of a workout. We are making a dessert here after all, so obviously who cares about working out. Just stir for a few minutes.


Then pour that over the pretzels. Don't worry about getting all of them covered in caramel. When you bake it, the caramel will spread.


This is what it looks like after 5 minutes in the oven. Nice and bubbly. And see how it spread out? Success.


While that's in the oven, melt your chocolate. I like melting mine in a double boiler on the stove. Some people do it in the microwave...whatever floats your boat. Then pour that over the caramel-coated pretzels. 


BTW, this is what we used for our chocolate: milk chocolate wafers. Love using these things when making chocolate-covered things. Other recipes I saw used plain old chocolate chips, so whatever you have I'm sure is fine. I melted mine first. Some people threw the chips on top and stuck the whole thing in the oven like that. You can do what you want, but I think by melting the chocolate first, everything is evenly covered and prettier. And pretty is good.


I used a little over a pound of chocolate. If you use chocolate chips, you can use 1 1/2-2 bags. You really can't mess this recipe up, so add more chocolate if you want. Don't skimp on the good stuff!

This is what the wafers look like.


Sprinkle the salt on top. (I used coarse Celtic Sea salt that I grinded with my mortar and pestle.)



Stick in the freezer for a couple hours. After that, I just kept mine in the fridge.


And that's it. Easy, yummy, salty and sweet. These are the kind of treats that you break off a small piece, then go back for another little chunk and before ya know it, your pants don't fit ya anymore. So don't say I didn't warn ya.

Wouldn't these be the perfect addition to your Christmas cookie lineup? Go ahead and pin it now so you remember. You can thank me later.


Salted Caramel Pretzel Bark

Ingredients:

Small pretzels
2 sticks of butter
1 cup of brown sugar
Chocolate 
Sea salt

Directions:

Preheat oven to 400 degrees. Line a large bar pan with parchment paper (or foil) and cover with pretzels.

In a medium saucepan, melt the butter over medium-low heat. When melted, add the brown sugar. Stirring occasionally, let the butter/sugar mixture meld together and brown--about 3-5 minutes. When you have a nice, brown caramel, pour it over the pretzels.

Bake for 5 minutes.

While that's in the oven, melt the chocolate in a double boiler or microwave.

Remove the pan from the oven and pour melted chocolate on top, spreading to the edges with a spreader. Sprinkle with sea salt and place in freezer for a minimum of 1 hour.

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