Salted Chocolate Toffee Pretzel Bark Recipe 465
SALTED CARAMEL PRETZEL BARK
Great party snack!
Provided by katipa
Categories Appetizers and Snacks
Time 2h20m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 53.4 g, Cholesterol 48.8 mg, Fat 29.3 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 17.8 g, Sodium 559.5 mg, Sugar 32.4 g
SALTED CHOCOLATE TOFFEE PRETZEL BARK RECIPE - (4.6/5)
Provided by á-37896
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Line an 11 X 17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan with a layer of broken mini pretzels. Set aside. In a small or medium saucepan over medium heat, combine butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels. A few empty/dry spots are ok as the caramel will fuse together during baking. Bake 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2 to 3 minutes until melted. Use a spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
SALTED CHOCOLATE TOFFEE PRETZEL BARK
Categories Candy Chocolate Dessert Bake Vegetarian
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside. In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking). Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt. Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.
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- Melt butter in a small saucepan over medium heat. While the butter is melting, place enough pretzels on the prepared baking sheet to form a single, even layer.
- Once the butter has melted, add the brown sugar and stir well to incorporate. Lower the heat, and simmer the butter-sugar mixture, do not let it boil, stirring occasionally for about 3 minutes until it caramelizes.
- When the mixture has caramelized, pour it evenly over the pretzels, strafing it back and forth down the length of the sheet. The caramel hardens quickly so it’s important to pour it as evenly and quickly as possible. Bake for 5-7 minutes.
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- Once the butter has melted, add the brown sugar and stir well to incorporate. Lower the heat, and simmer the butter-sugar mixture until it caramelizes, stirring occasionally. Be careful not to let it boil.
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- Begin with a parchment lined baking sheet. To make sure the chocolate bark doesn't stick to it, you may lightly spray the parchment or wax paper.
- Melt the semi-sweet chocolate. This can be done in a double-boiler or in the microwave. If you choose the microwave, start off with a microwave-safe bowl. It is important when melting chocolate to reduce the microwave power to 50%. Cook the chocolate in 30-second increments, stirring well after each increment, until completely melted.
- Press the pretzels into the chocolate immediately so the pretzels will adhere to the chocolate as it hardens.
- In a medium saucepan, heat sugar over medium heat, stirring constantly. The sugar will begin to form clumps and will turn into an amber color. Keep stirring. Watch carefully as the sugar can easily burn.Once sugar is completely melted, add the butter. The butter will bubble so be careful.Stir the butter into the caramel until it is completely melted. Use a whisk to stir the sugar and butter. Drizzle the heavy cream into mixture and stir.Let it boil for 1-2 minutes. Remove from heat and stir in sea salt. Let set up. Once the caramel is done, pour over the pretzels. You may not use all of the caramel.
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Bake 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2 to 3 minutes until melted. Use a spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
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