Salted Caramel Pretzel Bark - A Bite-Sized Thanksgiving Dessert! recipes

Ingredients:

• 1/2 bag Mini Pretzels, broken into smaller pieces
  


• 1 cup Butter (2 sticks)
  


• 1 cup Light Brown Sugar, packed
  


• 2 cups Semi-sweet Chocolate Chips (1 12 ounce bag)
  


• Sea Salt or Kosher Salt
  

Directions:

1. 
   

   Preheat oven to 375 degrees. Line a 11x17 (or the largest you have) jelly roll pan with parchment paper. Cover the parchment paper with pretzel pieces.

   
   


2. 
   

   In a small saucepan over medium heat, combine the butter and brown sugar. Once the two have melted together, allow the combination to bubble or simmer for 3 minutes without stirring. Pour the butter and sugar mixture evenly over the pretzels.

   
   


3. 
   

   Bake for 5 minutes. Place the pan on a cooling rack, and immediately sprinkle chocolate chips evenly over the top. Let it sit for about 2 minutes until the chocolate melts. Using a spatula, spread the chocolate over the toffee. Sprinkle with sea salt or kosher salt.

   
   


4. 
   

   Allow the pretzel bark to cool completely before breaking into small pieces. You can place the bark in the refrigerator or freezer to speed up the cooling process.

   
   


5. 
   

   For best results, store pretzel bark in the refrigerator.

   
   

Original recipe (and pictures) at http://ift.tt/1zuxOFc

Submitted November 26, 2014 at 08:00PM by thomasgkinley http://ift.tt/1vlwyoS recipes