Salted Caramel Pretzel Bark Updated Recipes

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Line a large, rimmed baking sheet with parchment paper.
• Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
• Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
• Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
• Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
• Refrigerate until hardened.
• Cut or tear into pieces, Enjoy!

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 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.