Salted Caramel Pretzel Bark
It’s called Salted Caramel Pretzel Bark… but I just call it heaven.
You most likely have the five ingredients you need in your pantry/fridge already. If you don’t, it’s worth a quick trip to the store.
- ½ bag of mini pretzel twists
- 2 sticks of butter (1 cup total)
- 1 cup of brown sugar
- 1 bag of chocolate chips (2 cups)
- Sea salt or table salt
- Preheat your oven to 350 degrees.
- Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).
- In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
- Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.
- Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
- Spread the chocolate chips around with a spatula until mostly melted.
- Sprinkle generously with salt.
- Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
- When it comes out of the freezer, break it up into uneven chunks with your hands and serve.
It’s that simple! Seriously, the hardest part of this recipe is NOT eating it all.
Quick tip: I found it tastes best when right out of the freezer. It will start to melt after sitting on the counter top for more than a few minutes.
This would make the perfect gift for your child’s daycare teacher, for a summer BBQ, a housewarming gift… or just because it’s, you know, Tuesday. I’ve made it three times already and be warned, you’ll be looking for reasons to make it (anyone want me to make it for them? Seriously, I don’t mind).