Ingredients
- 1/2 bag mini pretzel twists
- 2 sticks of butter
- 1 C of brown sugar
- 1 bag of choco chips
- Sea salt
Preparation
Step 1
Line a jelly roll pan with parchment paper & spread pretzels evenly over the bottom. Now, preheat the oven to 350.
Set aside, & melt butter & sugar in medium saucepan over medium heat. Bring to a boil & stir continuously until mixture sticks to the bottom of the pan & forms a smooth caramel. Let it bubble & get nice & thick before you pour the caramel evenly over the pretzels.
Place jelly roll sheet in oven for 5 mins. Remove, sprinkle with choco chips & return to oven for one minute. Spread the choco around w/ a spatula until it is mostly melted, then sprinkle generously with sea salt. Let the pan sit on counter for 5 minutes then place in freezer to harden for at least two hours.
Break bark with your hands. Store in airtight container.