Salted Caramel and Chocolate Pretzel Bark

Have you heard about the wonder that is Pinterest?

No?  Do you live under a rock?

That was rude.

Sorry.

But seriously.

Get an account.

And get pinning.

But only if you're a girl.

Boys that pin make me nervous.

 

 

 

I pretty much only pin food.

Which is helping my Couch to Couch effort tremendously.

I saw this pinned on Saturday morning.

And it was chilling in my fridge 1 hour later.

And made again.  And slightly altered.

And made again.  And slightly altered.

And perfected three batches later.

 

 

1 bag small pretzels

2 bags milk chocolate chips

1 cup (2 sticks) unsalted butter

1 cup light brown sugar

finely ground sea salt

 

Preheat oven to 400 degrees.

Line cookie sheet with aluminum foil.

 

Cover cookie sheet in an even layer of pretzels.

Repeat.

You'll have a double layer of pretzels, stacked on top of each other.

 

Melt 2 sticks unsalted butter on medium heat.

Once butter is fully melted, add 1 cup brown sugar.

Stir often until caramelized.  About 10-15 minutes.

 

At the same time, set up a double boiler for the chocolate chips.

Fill small sauce pan 1/4 full of water and set on medium heat.

Place a heat proof bowl on top.

 

Remove caramel from heat just after it begins to bubble.

Carefully pour caramel into baking sheet, over pretzels.  Cover evenly.

Caramel mixture hardens relatively quickly so move fast.

Spread mixture evenly over pretzels with a spatula.

 

Bake caramel pretzel mixture for 5-7 minutes @ 400 degrees.

 

Pour chocolate chips in heat proof bowl on top of sauce pan.

Slowly stir chocolate chips until they melt.

 

Pull pretzels from oven and sprinkle sea salt on top.

Let sit for a few minutes while chocolate is melting.

Once melted, pour chocolate mixture evenly over caramel pretzel mixture.

Again, use a spatula to cover entirely.

Sprinkle more sea salt on top.

 

Let chill in fridge for 2 hours.

Pull from foil and break apart.

 

So good.  So addicting.

So much like Pinterest.