I truly feel like I am a baking queen these days, I have SO many goodies in my freezer right now, and I have several more treats still on the list to make. Each year, I have added more and more goodies to try, and this year, I have about 8 on my list. This “bark” recipe was fairly simple to make, once I remade the caramel from burning it haha. That is the advantage you all have when making our recipes, I will adjust the recipe and directions, so things like that dont happen. Nothing is worse than expecting your house to smell heavenly, and then burning something and you can barely stand the smell all day, YUCK. After the recipe was corrected, these turned out amazing! I had to quickly put them in the freezer so I didnt eat it all : )
1/2 bag mini twist pretzels
1 cup brown sugar
2 sticks butter
1 bag semi sweet chocolate chips
Line a big cookie sheet or jelly roll pan with tin foil. Spread pretzels out across pan evenly. Try to arrange them so they lay flat and are not on top of each other. In a saucepan, melt together brown sugar and butter. Use low-medium heat only otherwise you run the risk of burning the caramel. Bring the mixture to a rapid boil stirring frequently. Stir until mixture starts to stick to the pan and turns into a thick caramel mixture (about 7 minutes). Pour caramel evenly over pretzels and place into a preheated oven (350) for 5 minutes. Remove from oven and sprinkle chocolate chips over caramel. Place back into oven for an additional 1 minute. Using a spatula, spread chocolate over caramel creating an even chocolate layer. Sprinkle sea salt on top and allow to cool on counter for about 5 minutes. Move pan to freeze for two hours. Once frozen, break into small chunks and store in an air tight bag in freezer.
Tip: I ended up using 1 1/2 batches of caramel to coat the pretzels but 2 batches would have been perfect (2 cups brown sugar, 4 sticks butter)
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