Snappers Salted Caramel Dark Chocolate Pretzels Recipes

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.

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.