The Pioneer Woman Tasty Kitchen
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Chocolate Caramel Pretzel Bark

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Prep:

Cook:

Level: Easy

System:

16

Description

Pretzels, caramel and chocolate … what more could one want? This easy recipe is fabulous with only a little bit of work!

Ingredients

  • 1 bag 1 Pound Bag Of Mini Pretzels
  • 2 sticks Unsalted Butter
  • 1 cup Light Brown Sugar
  • 12 ounces, weight Milk Chocolate Chips
  • 1-½ teaspoon Sea Salt For Sprinkling

Preparation

Preheat oven to 400 F. Line a rimmed baking sheet with aluminum foil. I recommend leaving a little extra foil on opposite ends to help lift the bark out of the baking sheet once it’s finished cooling.

Evenly spread mini pretzels along the bottom of the baking sheet (make sure it’s a single layer).

In a saucepan, melt butter over medium heat. Then stir in brown sugar. Continue to stir until it turns a nice golden color, thickens and caramelizes. You want it to bubble, but not boil so that it does not burn. If it starts boiling, turn the heat down a bit. It should take three or four minutes to caramelize.

Pour the caramel over the pretzels evenly and quickly as it will harden quickly. If needed, use a spatula to help spread out the clumps, bumps and lumps. Place pan in the oven and bake for 5-7 minutes.

Remove pan from heat, set aside and let cool.

Meanwhile, melt the chocolate. In a microwave safe dish, heat chocolate in increments of 30 seconds. After each 30 second heat burst, stir the chocolate. Keep heating for 30 second increments until completely melted. This should only take a couple of minutes at most.

Pour the chocolate over the caramel/pretzels in a similar manner you did with the caramel. Use a spatula, if needed, to spread into an even layer. Sprinkle sea salt (I used about 1 1/2 teaspoons) over the chocolate. Place in the fridge to completely cool.

Once cool, lift it out of the baking sheet using the foil handles. Break the bark into bite size pieces. Serve on a cool plate to avoid the caramel from getting a chewy texture.

Store in an airtight container in the fridge.

Recipe adapted from LiveLovePasta.

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