Snappers Salted Caramel Dark Chocolate Pretzels Recipes

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Line a large, rimmed baking sheet with parchment paper.
• Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
• Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
• Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
• Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
• Refrigerate until hardened.
• Cut or tear into pieces, Enjoy!

DARK CHOCOLATE, PRETZEL & CARAMEL BARK (SNAPPERS COPYCAT)

Steps:

• Prepare a baking sheet by lining it with wax paper.
• Melt 10 oz of chocolate and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Melt caramels and 2 Tbsp coconut milk in double boiler or in microwave until smooth.
• Spread the melted chocolate in a ¼-inch layer over the wax paper. Press the pretzels down into the chocolate firmly. Drizzle the melted caramel over the pretzels. Place baking sheet in the freezer for 5 minutes.
• Melt remaining 4 oz of chocolate with 2 Tbsp coconut milk in double boiler or in microwave until smooth. Drizzle lightly over cooled bark, then return to freezer for more 5 minutes.
• Chop into chunks and serve. Can be sealed in an airtight container and stored at room temperature for 7-14 days.

SNAPPERS (SALTED CARAMEL DARK CHOCOLATE PRETZELS)

Steps:

• Preheat the oven to 375-degrees, and line a jelly roll pan with foil or parchment paper. If using foil, spray with cooking spray.
• Cover the pan with a single layer of the pretzels.
• In a small saucepan, melt the butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, let cook that way for 3 minutes without stirring.
• Pour the mixture over the pretzels.
• Bake for 5 minutes.
• Take the pretzels out of the oven, and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate over the pretzels. A small off-set spatula or rubber spatula works well for this.
• Sprinkle with sea salt.
• Let the pretzels cool completely (pop into the freezer for a few minutes is you're in a hurry), and then break into pieces.