Ima Need A Moment Pretzel Bark

10
Tam D

By
@methodmaven

The name of the recipe becomes clear once you get a bite of this candy ;) It's so quick and easy, and crazy delicious! I made some changes to a recipe I found online, and we were oh, so happy with the result. If these ingredients are already ringing bells for you, you have to give it a try -- you won't be disappointed!

Blue Ribbon Recipe

Get ready to become addicted to this chocolate pretzel bark. It's salty, crunchy and layered with pretzels, peanut butter chips, caramel, and chocolate. You can't go wrong with this tasty treat. You'll fall more and more in love with each bite. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8-ish
Prep:
5 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

  • 1/2 bag(s)
    small pretzel twists**, 7 oz
  • 2/3 c
    peanut butter baking chips
  • 2 stick
    butter
  • 1 c
    light brown sugar
  • 1/2 tsp
    sea salt
  • 1 Tbsp
    heavy cream
  • 1 1/2 c
    semi-sweet chocolate chips
  • ·
    Kosher salt garnish

How to Make Ima Need A Moment Pretzel Bark

Step-by-Step

  1. Line a baking sheet with a medium Silpat and place pretzels in rows, in a single layer. (You could use waxed paper or foil if you don't have a Silpat... get a Silpat!!)
  2. Evenly distribute the peanut butter chips over the pretzels.
  3. In a medium saucepan, on med-low heat, melt the butter with the brown sugar and sea salt. Bring to a hard boil over medium heat, then boil, stirring often, 2 1/2 minutes.
  4. Turn off heat and quickly stir in cream (caramel will bubble up, so be sure to use a long-handled wooden spoon).
  5. Remove from heat and pour caramel evenly over the top of the pretzels and peanut butter chips, working as quickly as you can work safely.

    You can't move the caramel once it's in place, but it's ok if there are small bare patches -- it doesn't have to be perfect :)
  6. Immediately sprinkle the chocolate chips all across the top, as evenly as you can. Allow to rest a few minutes (5-10), so the chocolate can melt. (If the caramel has cooled too much to melt the chocolate completely, it's ok to put the baking sheet in the oven for a few minutes to help melt the chocolate.) Then just proceed...
  7. Carefully spread the melted chocolate chips over the top with a spreading knife until smooth (no chip-shape showing), without disturbing the caramel layer.
  8. Lightly dust with Kosher salt -- use as much or as little as you like.
  9. Let cool on the counter top for half an hour, to allow the caramel to firm up and ingredients to set, and then refrigerate for at least two hours. When the caramel is firm, remove bark from the frig and break into pieces.
  10. Devour -- the hardest part of this recipe is NOT eating it all!
  11. NOTES: this recipe doubles easily: follow the same method, just boil the caramel mixture 3 minutes.

    The candy is also delicious without the peanut butter baking chips. Just skip this step.

    I use Silk Soy Creamer in place of cream.

    ** We're gluten intolerant, so I use VitaSpelt brand Original pretzels -- they're awesome!

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