Salted Caramel Pretzel Bark

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Sweet, salty pieces of heaven.

If you want a recipe that will make you popular among friends and colleagues – this is it. I first made this stuff back in December with a co-worker to bring to our work holiday party. It was devoured. I’ve made it about 5 other times since then, and every single time I bring it somewhere, people rave about it. The best part is that it’s very easy to make.

Salted Caramel Pretzel Bark

1 cup unsalted butter

1 cup brown sugar

1 bag of pretzels

Flaky sea salt, like Maldon Sea Salt Flakes or Cyprus Flakes

2 cups Semi-sweet or Dark Chocolate – I used a block of Callebaut dark chocolate that I bought at Johnvince. I shaved the block into little flakes with a knife to make it easier to use. Personally,I don’t think 2 cups is enough – I used much more.

Pre-heat oven to 350 degrees.

Line a large baking sheet with foil, arrange pretzels on the foil.

In a pan, melt butter and sugar together on medium-low heat. This is the hardest part. The first time I made this, I overcooked the caramel and it separated. Once the sugar dissolves, increase the heat to medium and, while stirring constantly, let the caramel boil gently until it starts to stick to the bottom and is thickened. If you have a candy thermometer, you should let it get to 290 and then remove it from heat.

Pour over the pretzels, and let the pretzels cook in the oven for 5 minutes. Pull out the pan, cover in the chocolate shavings (or chips, either works), and return to the oven for another 2 minutes.

Remove from oven, sprinkle liberally with salt, and immediately place in the freezer. Once hardened, break apart the pieces (the foil is tricky to remove) and store in the fridge until ready to serve.