Chocolate Toffee Pretzel Bark Recipe 435

Steps:

• Preheat oven to 375°F. Line an 11 X 17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan with a layer of broken mini pretzels. Set aside. In a small or medium saucepan over medium heat, combine butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels. A few empty/dry spots are ok as the caramel will fuse together during baking. Bake 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2 to 3 minutes until melted. Use a spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.

Steps:

• 1) First, line an 10x15 baking sheet with aluminum foil and spray with Pam. Then place pretzels on the sheet in a single layer. 2) Then, melt 1 cup of butter in a small saucepan on low-medium heat, and add in brown sugar. 3) Stir sugar and butter until incorporated. *combining these ingredients at a low temperature helps to keep them from separating! 4) Bring the mixture to a gentle simmer (NOT a boil), and let it cook for about 3 minutes once bubbling; this will allow the butter and sugar to caramelized. 5) Pour this mixture over your pretzels, and use a spoon/offset spatula to help spread this layer out. 6) Bake at 400 degrees for 5-7 minutes. Allow to cool. 7) Melt your chocolate chips in the microwave (checking and stirring often), or by using a double boiler. Once melted, pour over the pretzel-caramel layers, and use a spoon/offset spatula to even it out. Sprinkle with sea salt, and allow the bark to cool in the fridge until completely set. 9) Once completely cooled and hardened, break the bark into pieces and serve. *Store any extras (pfftt...yeah right) in the fridge!

Steps:

• 1) First, line an 10x15 baking sheet with aluminum foil and spray with Pam. Then place pretzels on the sheet in a single layer. 2) Then, melt 1 cup of butter in a small saucepan on low-medium heat, and add in brown sugar. 3) Stir sugar and butter until incorporated. *combining these ingredients at a low temperature helps to keep them from separating! 4) Bring the mixture to a gentle simmer (NOT a boil), and let it cook for about 3 minutes once bubbling; this will allow the butter and sugar to caramelized. 5) Pour this mixture over your pretzels, and use a spoon/offset spatula to help spread this layer out. 6) Bake at 400 degrees for 5-7 minutes. Allow to cool. 7) Melt your chocolate chips in the microwave (checking and stirring often), or by using a double boiler. Once melted, pour over the pretzel-caramel layers, and use a spoon/offset spatula to even it out. Sprinkle with sea salt, and allow the bark to cool in the fridge until completely set. 9) Once completely cooled and hardened, break the bark into pieces and serve. *Store any extras (pfftt...yeah right) in the fridge!