Are you a sweet and salty person? That is one combination that I just cannot say no to!
This recipe is so good. I made it for our ward Christmas party and it was gobbled up. I even had a lady call me up the day after to get the recipe! I am planning on making it for my Christmas goodie plates for friends and neighbors too! I am having a hard time not whipping up at batch just for me.
Salted Caramel Pretzel Bark
1 bag of pretzels (I used the sticks, you could use the normal shaped or the waffled squares, just no rods)
1 cup of butter (don’t even think of a subbing margarine!)
1 cup brown sugar
2 cups semi sweet chocolate chips
1/2 to 1 teaspoon coarse Kosher salt or sea salt
Line a 13×18 inch baking sheet (jelly roll size) with parchment paper. No parchment? Foil, buttered or sprayed with oil will work. Place 3/4 of the bag of pretzels on the lined sheet and arrange so that they are some what in a single layer.
Preheat oven to 400 degrees.
In a small saucepan over medium heat melt the butter until it starts to bubble. Add the brown sugar and stir to combine. The butter will float to the top and the sugar sinks to the bottom. As the sugar warms it will combine with the butter. Stir occasionally just until the sugar and butter come together. DO NOT let the mixture boil.
Pour the caramel mixture evenly over the pretzels and then put the pan into the oven for 5 minutes.
After 5 minutes remove the pan from the oven and sprinkle the chocolate chips evenly over the top. Put the pan back in the oven for 30 second to a minute – don’t wait too long or your chocolate will burn. Remove the pan from the oven and using a rubber spatula smear the melty chocolate over the top of the pretzels.
Sprinkle the salt over the warm chocolate – more or less depending on your taste. Refrigerate until set – about an hour. Break into pieces to serve.
Dressed to impress pretzels.