Salted Caramel Bark Recipes
SALTED CARAMEL PRETZEL BARK
Great party snack!
Provided by katipa
Categories Appetizers and Snacks
Time 2h20m
Yield 10
Number Of Ingredients 5
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
CHOCOLATE SALTED CARAMEL BARS
I love to experiment with different recipes and combine classic and new flavors. I've been making this shortbread for over 20 years and finally have found the perfect pairing! I love salted caramel, and of course I love dark chocolate, so I layered these two flavors with my favorite shortbread crust. It's melt-in-your-mouth good, and it is quickly becoming a favorite with my family, friends and customers! For even more gooey goodness, drizzle bottled caramel sauce over top. -Lisa Glenn, Sarasota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Beat butter, sugars and vanilla until light and fluffy, 5-7 minutes. Gradually beat in flour, mixing well. Press 3 cups of dough onto bottom of a greased 13x9-in. pan. Bake until set, 20-22 minutes. , Cool 10 minutes on a wire rack. Meanwhile, in a small saucepan, melt caramels with cream over low heat until smooth. Pour over crust. Sprinkle with salt, then chocolate chips. Drop remaining dough by teaspoonfuls over top. Bake until light golden brown, 30-35 minutes longer. Cool on a wire rack.
Nutrition Facts : Calories 334 calories, Fat 18g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 43g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED GOLDEN CARAMEL BARS
This was from Country Living. The reader says the combination of caramel and sea salt gives this childhood treat a grown-up flavor. I'm going to make this for my co-workers and will give you an update in September on how they liked it.
Provided by Kumquat the Cats fr
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Liberally oil a large mixing bowl and a 9-by-13 inch baking dish. Place cereal in bowl and set it and dish aside.
- In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter and sea salt. Allow mixture to come to a boil, while stirring continuously until a light golden brown, 5 to 6 minutes.
- Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan.
- Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 16 bars.
Nutrition Facts : Calories 187.1, Fat 4.8, SaturatedFat 3, Cholesterol 12, Sodium 165.4, Carbohydrate 35.8, Fiber 0.3, Sugar 22, Protein 1.6
SALTED CARAMEL PRETZEL BARK RECIPE - (4.2/5)
Provided by á-24204
Number Of Ingredients 5
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.
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5/5 (3)Total Time 1 hr 10 minsCategory CandyCalories 129 per serving
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- In a large saucepan melt butter. Add brown sugar and milk. Cook on medium heat for 2 minutes. Remove from heat and whisk in vanilla and powdered sugar. Set aside.
- Melt white chocolate wafers according to package directions. Pour on a parchment paper lined cookie sheet. Spread evenly.
- Drizzle caramel sauce over melted white choolate. Sprinkle with kosher salt. Top with broken pretzels (press them into bark, lightly). Melt milk chocolate according to package. Drizzle over bark. Allow to set about one hour.
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- Evenly spread the 12 ounces of broken white chocolate (or white chocolate chips) onto the lined baking sheet. Place in the oven for 40 to 60 minutes, stirring every 10 minutes. The easiest way I found to stir the white chocolate as its melting, is to use two spatulas, one in each hand.
- Once the white chocolate is melted and reaches the color of peanut butter, remove the pan from the oven and toss in a pinch of sea salt then stir one last time. Careful spread the caramelized white chocolate evenly over the parchment paper to a little less than 1/4-inch thick. Sprinkle the toffee bits and pretzel pieces on top, then gently press them into the caramelized white chocolate with the palm of your hand. Allow to cool completely (preferably in the fridge).
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, then drizzle over the top of the cooled caramelized white chocolate. Place back in fridge to cool and harden. Meanwhile, melt the 1 cup white chocolate chips in the microwave, then drizzle over top the bark. Place back in fridge again to cool and harden for at least 15 minutes.
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