Salted Caramel and Chocolate Pretzel Bark

By dette

This bark is best straight out of the freezer because the chocolate will start to get melty and messy in your hands if you let it sit out too long. Enjoy the crunch and spread the love on a holiday spread.

Ingredients

• Ingredients
• 12 oz semi-sweet chocolate chips
• 1 cup unsalted butter (2 sticks)
• 1 cup brown sugar (light or dark)
• 1/2 bag mini pretzels
• coarse sea salt

Preparation

Step 1

Directions

Preheat the oven to 350 degrees and line a rimmed baking sheet with foil. Spread pretzels all over the baking sheet in a single layer. (Kate decided to be meticulous and do them in rows. I am less patient and was happy with an artfully messy pretzel free for all.)

On the stove top in a small saucepan, melt the butter over medium heat and add the brown sugar. Whisk the sugar in and allow the mixture to bubble and thicken while mixing occasionally. The sugar will dissolve and the caramel will become smooth and bubble. Pour the hot caramel over the pretzels. Pop the pan in the oven for 5 minutes.

Distribute the chocolate chips over the caramel and pretzels and place the pan in the oven for 1 minute. The chocolate chips will soften and can be easily spread with a spatula. Sprinkle sea salt generously on top of the chocolate.

Allow the bark to cool to room temperature before placing the pan in the freezer. Free for 2-3 hours. Once frozen, peel off the foil and break the bark up with your hands. Keep the bark frozen until you are ready to serve it. Enjoy!