- 1
Ingredients
- 1-8 ounce bag of mini pretzels
- 1 cup (2 sticks) butter
- 1 cup light brown sugar
- 2 11.5ounce bags semi
- sweet chocolate chunks
- Sea salt, to taste
Preparation
Step 1
Preheat oven to 350F.
Then line large cookie sided cookie sheet or jelly roll pan with parchment paper. Place pretzels in a single layer.
In a medium saucepan, melt butter and brown sugar until the sugar is dissolved, stirring constantly until the mixture thickens into a thick, bubbly caramel, approximately 7 minutes.Remove from heat and pour evenly over the top of the pretzels.Place the cookie sheet in the oven for 5 minutes.
Meanwhile, in a double boiler (or an heat-safe bowl over simmering water–do not let water touch the bottom of the bowl), melt chocolate.
Remove pretzel and caramel mixture from the oven and drizzle the chocolate over the top, spreading evenly with a spatula. Sprinkle with sea salt.
Refrigerate at least one hour. When cool and hardened, break bark into bite-sized pieces.
Instructions
Preheat oven to 350F.
Then line large cookie sided cookie sheet or jelly roll pan with parchment paper. Place pretzels in a single layer.
In a medium saucepan, melt butter and brown sugar until the sugar is dissolved, stirring constantly until the mixture thickens into a thick, bubbly caramel, approximately 7 minutes.Remove from heat and pour evenly over the top of the pretzels.Place the cookie sheet in the oven for 5 minutes.
Meanwhile, in a double boiler (or an heat-safe bowl over simmering water–do not let water touch the bottom of the bowl), melt chocolate.
Remove pretzel and caramel mixture from the oven and drizzle the chocolate over the top, spreading evenly with a spatula. Sprinkle with sea salt.
Refrigerate at least one hour. When cool and hardened, break bark into bite-sized pieces.