Salted Caramel Pretzel Bark Food

SALTED CARAMEL PRETZEL BARK RECIPE - (4.2/5)

Steps:

• Preheat oven to 350F. Line a large 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 a heat-safe bowl over simmering water, being careful the water doesn't touch the bottom of the bowl-melt the 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 for at least one hour. When cool and hardened, break bark into bite-sized pieces.

SALTED CARAMEL PRETZEL BARK

Steps:

• In a microwave safe bowl, melt the chopped chocolate at 50% power for about 3 minutes, stirring every 30 seconds until it's almost completely melted. Stir it until it is fully melted.
• Spread 3/4 of the melted chocolate on a cookie sheet covered with a silicone baking mat or wax paper.
• Spread it out in an even layer with a rubber spatula until it is about 8 x 12 inches.
• Spread the pretzels evenly over top of the chocolate.
• Drizzle the salted caramel sauce over top of the pretzels (heat it first to make it easy to drizzle - about 30-60 seconds in the microwave).
• Drizzle the remaining melted chocolate over top of the salted caramel sauce.
• Chill the bark for several hours or overnight until firm.
• Cut it into squares and store it in an airtight container in the fridge or freezer.

SALTED CARAMEL PRETZEL BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

SALTED CARAMEL PRETZEL BARK UPDATED

Steps:

• 1. http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe of mine. Go to the page above. The carmel in this one won't set up. Preheat the oven to 400.
• 2. Line a large bar pan with parchment paper, cover with pretzels
• 3. In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
• 4. Bake the sheet for 5 minutes.
• 5. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
• 6. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
• 7. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
• 8. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.