Salted Caramel Pretzel Bark Recipe 425

SALTED CARAMEL PRETZEL BARK

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.

SALTED CARAMEL PRETZEL BARK

Steps:

• Line a big cookie sheet or jelly roll pan with tin foil. Spread pretzels out across pan evenly. Try to arrange them so they lay flat and are not on top of each other.
• In a saucepan, melt together brown sugar and butter. Use low-medium heat only otherwise you run the risk of burning the caramel.
• Bring the mixture to a rapid boil stirring frequently. Stir until mixture starts to stick to the pan and turns into a thick caramel mixture (about 7 minutes).
• Pour caramel evenly over pretzels and place into a preheated oven (350) for 5 minutes. Remove from oven and sprinkle chocolate chips over caramel.
• Place back into oven for an additional 1 minute.
• Using a spatula, spread chocolate over caramel creating an even chocolate layer.
• Sprinkle sea salt on top and allow to cool on counter for about 5 minutes.
• Move pan to freeze for two hours. Once frozen, break into small chunks and store in an airtight bag in freezer.

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.

OMG.......SALTED CARAMEL PRETZEL BARK THIS IS SOOO EASY TO MAKE! RECIPE - (4.4/5)

Steps:

• Preheat the oven to 400. Line a large bar pan with parchment paper, cover with pretzels 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. Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.