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.
SALTED CARAMEL PRETZEL BARK UPDATED
http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe it won't set up. This one above will.
Provided by LeAnne Foust
Categories Candies
Number Of Ingredients 5
Steps:
- 1. http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe of mine. Go to the page above. The carmel in this one won't set up. Preheat the oven to 400.
- 2. Line a large bar pan with parchment paper, cover with pretzels
- 3. In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
- 4. Bake the sheet for 5 minutes.
- 5. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
- 6. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
- 7. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
- 8. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
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- Pre-heat oven to 400° F. Cover an 11×17 baking sheet with aluminum foil or parchment paper. Set aside.
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- Line a 13×18 inch baking sheet (jelly roll size) with parchment paper. No parchment? Foil, buttered or sprayed with oil will work. Place 1/2 to 2/3 of the bag of pretzels on the lined sheet and arrange so that they are some what in a single layer.
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