Again, perusing Pinterest, is found this delightful treat and just had to try it – to see what the fuss was all about.
Oh. my. goodness. Oh my. Oh my goodness.
That’s what it’s about. Save yourself the questions and just make this already. Here’s the original recipe but I’ve got a few tips as well!
2 sticks of butter (I used one salted, one unsalted)
1 cup of brown sugar
1/2 bag of pretzels (whatever covers your jelly roll pan, see note)
1 bag of mini semi-sweet chocolate chips (see note)
Sea Salt
Preheat your oven to 350.
Melt the butter in a small sauce pan and combine with the brown sugar. Heat over medium-medium high heat (if you’re like me and wonder what that means, I turned my gas burner to 6 and didn’t walk away.) Using a whisk stir the mixture until it thickens. (This will seem like it takes forever, probably 5 minutes before it starts thickening – but don’t leave it. Miraculously the two ingredients meld and will thicken, BUT you don’t want it to burn.)
While your attending to your caramel mixture, line a jelly roll pan with foil. Lay a single layer of pretzels on the pan. Once your caramel mixture has come together, pour evenly over the pretzels. (Don’t worry about being perfect the oven will fix this.) Pop the pan into the oven for 5 minutes.
After 5 minutes remove the pan and sprinkle the chocolate chips over the pretzels. Try to disburse the morsels as evenly as possible then return to the oven for about 1 minute.
Remove the pan and using a rubber spatula, evenly spread the chocolate over the pretzels creating a smooth(ish) layer. Sprinkle the chocolate with a generous amount of sea salt. Allow the bark to cool on the counter for 15-20 minutes. Then place the in the freezer for 1 hour.
Once the bark has hardened, break into smaller pieces and freeze in storage bags or air tight containers. Keep this delight in the freezer until you are ready to indulge!
Even as I write this I wonder why it’s called Salted Caramel. Clearly the recipe requires I salt the chocolate not the caramel. Oh well. I’m not complaining – it could be called Shoe Bark and I’d still love it.
Notes:
I used the tiny twist pretzels for this batch but I think the waffle shape might be the best bet, more surface area for caramel and chocolate to affix. As for the chocolate, with the first batch I ever made I used regular size milk chocolate morsels. Two notes on that: 1) the milk chocolate made the bark SO much sweeter which was a good thing for limiting consumption and 2) the mini morsels allow for a more even distribution which DEFINITELY helped the spreading process.
All and all I like the semi-sweet morsels but because the sweetness is muted, I am inclined to eat MORE!
Enjoy!
Busy B Cooks 