Salted Caramel Pretzel Bark {Christmas Tray 2012}

25 Nov

Salted Caramel Pretzel Bark
If you are on Pinterest, I’m sure you have seen this recipe floating around. The second I saw it, I knew it would have to be featured here for the Christmas Tray series! What is more perfect than pretzels, chocolate and salted caramel for Christmas?
Salted Caramel Pretzel Bark
I know this is the second salted caramel recipe I have shared for Christmas this year but it’s a huge favorite in our family (as well as pretzels) so I knew it would be a big hit. My parents watched Noah recently so I whipped this up for them as a thank you. I sampled it before giving it all to them. I had to be able to tell you all what it tasted like. Oh, the sacrifices I make for this blog.
Salted Caramel Pretzel Bark
This is another simple and quick recipe to whip up at Christmastime. It seriously only took about 15 minutes from start to finish (not counting the freezing time). Throw a big handful in a cute cellophane bag, tie it up with a ribbon and hand out the happiness.
Salted Caramel Pretzel Bark
Salted Caramel Pretzel Bark
recipe from Mama Say What?

½  bag of mini pretzel twists
2 sticks of butter
1 cup of brown sugar
1 bag of chocolate chips
Sea salt or table salt (I used coarse sea salt)

1. Preheat your oven to 350 degrees. Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.

2. In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick. Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered).

3. Place in the oven at 350 degrees for five minutes. Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute. Spread the chocolate chips around with a spatula until mostly melted. Sprinkle generously with salt.

4. Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours. When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

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9 Responses to “Salted Caramel Pretzel Bark {Christmas Tray 2012}”

  1. Heather November 25, 2012 at 7:53 am #

    So what did it taste like?? You didn’t tell us and I am dying to know if it was good!

    • Meg's Everyday Indulgence November 25, 2012 at 8:24 am #

      The caramel was chewy with a deep, rich flavor. The pretzels added some salt and a nice crunchy texture while the chocolate added the sweet factor. I sprinkled mine generously with the sea salt because I really love the sweet and salty combo and I felt like the pretzels alone weren’t salty enough. I took a bunch home to my family and they loved it (especially my caramel obsessed dad).

  2. dbeauvais December 1, 2012 at 9:37 am #

    when these are at room temperature, are they crunchy or chewy? more like a hard toffee texture or chewy caramel? they look fantastic!

    • Meg's Everyday Indulgence December 1, 2012 at 4:38 pm #

      The caramel was a bit hard but still had some chewyness to it. When it was refrigerated it was pretty hard like a toffee texture. I preferred it at room temp.

  3. Wendy December 9, 2012 at 6:05 pm #

    Is there a temperature the caramel mixture should reach?

    • Meg's Everyday Indulgence December 9, 2012 at 7:33 pm #

      I didn’t do it by tempurature but let it gently boil for about 3-5 minutes. But, the caramel stage is between 320-350 degrees so you could use a candy thermometer until it gets to that range.

  4. Liz May 9, 2013 at 8:39 am #

    In case you’re anxious to get a taste and don’t want to wait the 3 hours, I don’t think you need to chill it for that long. We tested it after 20 minutes in the freezer, and it was plenty firm. To be safe I put it back in the freezer overnight, and there really wasn’t a difference between the texture in the morning vs. after 20 min!

Trackbacks/Pingbacks

  1. Top 12 Recipes of 2012 « Meg's Everyday Indulgence - December 31, 2012

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