LeAnne Foust Recipe

Salted Caramel Pretzel Bark UPDATED

By LeAnne Foust singerflf


jamiecooksitup.net/2013/04/...

Don't use this recipe it won't set up. This one above will.


Recipe Rating:
 6 Ratings

Ingredients

2 stick
butter
Find more recipes at goboldwithbutter.com
1 c
light brown sugar
1 bag(s)
pretzels (reg size bag. you'll use 3/4 of the bag)
12 oz
chocolate chips
sea salt for sprinkling
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Directions Step-By-Step

1
jamiecooksitup.net/2013/04/...

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.

About this Recipe

Course/Dish: Candies