It's another installment of Sunday Around the Table! I am really excited to share this delicious dessert recipe with you! I have made his recipe over 10 times and it will be my contribution to our Thanksgiving feast on Thursday. If you love sweet and salty, this pretzel bark is going to be like crack to you, it is so good and super addicting!
Here's what you'll need:
1 - cup unsalted butter (not margarine)
1 - cup light brown sugar
1 - bag of small pretzels (I prefer the traditional twists)
1 - 12 oz bag of semi sweet chocolate chips
Pinch of Coarse Sea Salt
|Image courtesy of Live, Love, Pasta|
To begin, Cover a baking sheet in foil and grease the heck out of it (Do not use an extra large baking sheet though, I have used the really big ones and there is not enough caramel in this recipe for that size). I use baking spray or butter to grease my baking sheet, either will do. This bark can be really tacky and you don't want to be pulling pieces of foil off every piece of bark. Also, go ahead and preheat your oven to 400 degrees.
Next, place the pretzels in the bottom of the greased baking sheet. I like to lay mine flat and fully cover the bottom of the pan. I have had pretzels over lapping in the past and it is just harder to break at the end, so I lay mine evenly.
Then, melt your butter in a small/medium sauce pan. When the butter is melted add in the brown sugar. Cook the sugar and butter until it begins to bubble, but do not let it boil. Allow the mixture to bubble for about 3 minutes, stirring constantly, you are making a caramel/toffee of sorts. If you have a candy thermometer, remove the caramel from the heat at 225 degrees.
Pour the hot caramel over your tray of pretzels. Then, place the baking sheet in the oven for 5 minutes.
While the pretzels are in the oven, melt your chocolate chips. I find that a double boiler works best and is the least likely to burn your chocolate. If you are a risk taker, you can melt your chocolate in the microwave.
When the pretzel and caramel mixture comes out of the oven, spread your melted chocolate across the top evenly. Then take your sea salt and sprinkle it on top of the chocolate.
Allow the bark to fully cool and then break it into smaller pieces. I prefer to put my bark in the fridge before I break it up, to make sure it is extra hard. Then you are ready to serve!
|Image courtesy of The Legume Loyalist|
This is seriously one of the best salty-sweet treats I have ever eaten! I promise everyone will enjoy it!