Salted Caramel Pretzel Bark
- 1/2 bag mini pretzel twists
- 2 sticks of butter
- 1 cup of brown sugar
- 1 bag of chocolate chips
- Sea salt
Line a jelly roll pan with aluminum foil or parchment paper (NOT wax paper) and spread pretzels evenly over the bottom (mine didn’t overlap, I arranged them in neat rows). Now, preheat the oven to 350 F.
Set aside, and melt butter and sugar in a medium sauce pan on medium heat. Bring to a boil, and stir continuously until mixture sticks to the bottom of the pan and forms a smooth caramel. Let it bubble and get nice and thick before you pour the caramel evenly over the pretzels.
Place jelly roll sheet in oven for 5 minutes, remove, sprinkle chocolate chips over the top, and place back into the oven for 1 more minute. Spread the chocolate around with a spatula until it is mostly melted, then sprinkle generously with sea salt. Let the pan sit on counter top for about 5 minutes, and then place in the freezer to harden for at least two hours.
Break bark into piece with your hands, and try not to finish the whole pan in one night! This is best stored in an air-tight bag in the freezer.