Salted Chocolate Toffee Pretzel Bark Recipe 465

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SALTED CARAMEL PRETZEL BARK



Salted Caramel Pretzel Bark image

Great party snack!

Provided by katipa

Categories     Appetizers and Snacks

Time 2h20m

Yield 10

Number Of Ingredients 5

8 ounces mini pretzels
1 cup butter
1 cup light brown sugar
2 cups milk chocolate chips
sea salt to taste

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 CARAMEL PRETZEL BARK RECIPE - (4.2/5)



Salted Caramel Pretzel Bark Recipe - (4.2/5) image

Provided by á-24204

Number Of Ingredients 5

1 (8-ounce) bag mini pretzels
1 cup or 2 sticks butter
1 cup light brown sugar
2 (11.5-ounce) bags semi-sweet chocolate chunks
Sea salt, to taste

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 UPDATED



Salted Caramel Pretzel Bark UPDATED image

http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe it won't set up. This one above will.

Provided by LeAnne Foust

Categories     Candies

Number Of Ingredients 5

2 stick butter
1 c light brown sugar
1 bag(s) pretzels (reg size bag. you'll use 3/4 of the bag)
12 oz chocolate chips
sea salt for sprinkling

Steps:

  • 1. http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe of mine. Go to the page above. The carmel in this one won't set up. Preheat the oven to 400.
  • 2. Line a large bar pan with parchment paper, cover with pretzels
  • 3. 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.
  • 4. Bake the sheet for 5 minutes.
  • 5. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
  • 6. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
  • 7. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
  • 8. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

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