Salted Caramel Pretzel Bark Updated Recipes

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.

Steps:

• Preheat oven to 350 degrees Line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down In a medium saucepan, melt the butter and brown sugar until the sugar is dissolved. Let it boil gently until it starts to stick to the bottom and it forms a nice smooth caramel. Let it boil a little and get really thick. Remove from heat and pour evenly across the top of the pretzels. Put it in the oven for 5 minutes. Remove it from the oven the sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it in the oven for 1 minute. Spread the chocolate chips around with a spatula until mostly melted. Sprinkle generously with salt. Let it cool on the counter for a few minutes and then pop in the freezer for 2 to 3 hours. When it comes out of the freezer, break into uneven chunks and serve.

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.