Salted Caramel Pretzel Bark

A couple of weekends ago we had people over to watch UFC *shudder* We were out buying snacks for the get together when Jon picked out a bag of pretzels to put out. I was all “Who on EARTH likes Pretzels? They’re the part of the snack mix I eat first so that all I’m left with after are the yummy bits”

Turns out, EVERYONE at the party liked pretzels except for me. The cheese stands alone, I guess!

While I still don’t get the big deal about them, I had some left over & saw this recipe so I thought, let’s give it a go!

SO SO good! There are so many amazing flavours and textures going on when you bite into these…they are just great! PLUS, you can break them up into lots of tiny pieces, so they last you quite a long time (which for us means almost a whole week)!

Salted Caramel Pretzel Bark
Ingredients:
1/2 bag of mini pretzel twists 
1 cup butter (or 2 sticks)
1 cup brown sugar
1 bag of chocolate chips (I used Milk Chocolate)
Sea Salt
Method:
Preheat oven to 350 degrees.
Line a cookie sheet aluminum foil and cover with your pretzels. I wanted to make sure there was complete pretzel coverage, so I broke a few up and filled in the holes. Then I got impatient and stopped doing that. 

In a medium saucepan, on low heat, melt the butter and sugar together until completely combined and sugar is dissolved. Bring to a gentle boil and continue stirring. It will start to form a smooth & thick caramel (anywhere from 5-10 minutes, be patient with this one)

Once it is nice & thick, pour the caramel over your pretzels. Not every pretzel will be covered & that is okay. Put in the oven for 5 mins.

Take out of the oven (the pretzels will look a little like mush, and that is okay!) and sprinkle the chocolate chips over top (go crazy, you can never have too much chocolate, right?) and stick back in the oven for 1 minute more.

Use a spatula to spread the chocolate over the pretzels so it is one, uniform layer. Sprinkle the sea salt over top. I decided not to go TOO wild with the salt since the pretzels are quite salty already.

Let it cool for a few minutes on your counter and then pop it into the freezer for two to three hours. Again, we lasted a whole 45 minutes before we broke off our first piece, but it was still a little gooey (not a bad thing mind you).

When we brought it to work for lunches the next day, it was still soft & chewy and not crunchy & hard, which was great!

On a side note: one thing that I really love about treats like this is, once they are made, you can break them into little bite-sized pieces and store them in the freezer for when you need a sweet treat. Pop one of these bad boys into your mouth, and your sweet craving is totally satisfied (and your salty craving, thanks to the pretzels!) Plus, because of the small size, you can have a couple of pieces which makes it feel a little like cheating, but really, it isn’t…unless you eat 10 pieces *cough*

Enjoy!

Lisa
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