Um, yum. Like I said in the Super Bowl party 2012 menu, I ate like half a batch of this myself.
I absolutely adore this bark. It was softer in texture than I expected. I thought it would be more like that stick-in-your-teeth peanut brittle. But, it wasn’t. The caramel part of the bark is more like a New Orleans Praline. The pretzels soften a little in the caramel though they still add some crunch to the final bark.
I would use more salt on top next time I make these. I went easy on the salt this time because I wasn’t sure how much to use. Next time I’ll measure it as well and I’ll update the post.
You won’t need all the pretzels from the bag, but I figure it’s better to have too many pretzels, you know, in case you need to make a second batch because you’ve eaten the whole thing by yourself. Or, for whatever reason you may encounter. Just sayin’.
- 2 sticks 1 cup unsalted butter
- 1 cup brown sugar light or dark
- 1 pound bag of mini pretzels
- 1 12 ounce bag semi-sweet chocolate chips
- Fleur de sel or other coarse sea salt for sprinkling on top
- Preheat oven to 400° F. Cover an 11×17 baking sheet with aluminum foil. Set aside.
- Melt butter in a small saucepan over medium heat. While the butter is melting, place enough pretzels on the prepared baking sheet to form a single, even layer.
- Once the butter has melted, add the brown sugar and stir well to incorporate. Lower the heat, and simmer the butter-sugar mixture, do not let it boil, stirring occasionally for about 3 minutes until it caramelizes.
- When the mixture has caramelized, pour it evenly over the pretzels, strafing it back and forth down the length of the sheet. The caramel hardens quickly so it’s important to pour it as evenly and quickly as possible. Bake for 5-7 minutes.
- Place chocolate chips in a microwave safe bowl and microwave on 50% power in intervals of 30 seconds, stirring after each interval, until smooth. The chocolate should melt in only a couple of minutes.
- Carefully remove pretzel-caramel pan from the oven, and pour the chocolate over the mixture, strafing it down the length of the baking sheet just as you did for with the caramel layer. Again, move evenly and quickly. Use an offset spatula to smooth out any clumps or thick spots. Sprinkle sea salt evenly over chocolate before it starts to harden. Allow the baking sheet to harden in the fridge for at least 1 hour.
- When the bark has cooled and hardened, remove from the fridge and carefully pull the aluminum foil off the back. Break the bark into pieces and serve. Store in the refrigerator.
Adapted from Adapted from The Cherry on Top
yum button: Yum