Chocolate Salted Caramel Pretzel Bark

Sometimes I am just minding my own business, flitting through Twitter and I see a Tweet I have to check out.  That’s the case with this candy recipe treat I found last week and just HAD to make.  My Christmas was not going to be complete until I tried this yummy treat, so I got all the ingredients together and whipped up a batch.

They did NOT disappoint.  I found the recipe from Shannan over at Flower Patch Farmgirl.  She’s a sweetheart and once I read her post on this delectable dessert, Salted Caramel Chocolate Pretzel Bark, that cinched the deal for me.  I’ll do a step by step for you on how I made them.  She had also linked to a post she found on Pinterest, so you can check that one out too.  These things just fly around the internet, don’t they?  Shannan had me really laughing when she called it Crack Bark.  OK, I think I need to try this stuff. Thanks Shannan, for pushing me over the edge!  :)  I would have to agree with her after making it.

Here’s my version:

pretzels

Line pan with foil, cover both sides and ends.  Key to peeling the foil off when it freezes.  Layer pretzels.  Get mini-pretzels, mine are a little bigger.

butter

Melt butter

butter and brown sugar

Add one cup brown sugar.  Stir to a boil, keep stirring.

stir together

It will bubble and get browner and browner.

slow boil

And turn into a gooey, sticky, caramelly delight.

pour over pretzels

Pour over pretzels.

caramel over pretzels

Like this!   Bake 5 minutes.

add chocolate chips

Add big bag of chocolate chips.

melt chocolate

They will melt if you do this right out of the oven.  Smoosh and cover all the pretzels and caramel, or as much as you can.  Sprinkle with sea salt.  Liberally!

freeze

Freeze and then peel off foil and break apart.  Enjoy this lip-smacking delicious treat!

break apart

Chocolate Salted Caramel Pretzel Bark

1 bag mini pretzels (I got medium ones, but mini would work better)

2 sticks real butter

1 cup brown sugar

1 bag chocolate chips (12 oz. I think is the larger bag)

Sea Salt

Line a 4 sided jelly roll pan with foil. Be sure that foil goes up over each side and end. This helps the foil come off easier when you freeze the caramel & chocolate.  I had to peel a bit of foil off in bits to get it all off, but covering all sides should help.

Melt 2 sticks of butter in saucepan. Add one cup brown sugar and stir together.  Boil just a little and keep stirring until it gets darker.  Shannon notes, you want to let it cook just to the point that you think you may have ruined everything.

Pour over pretzels.  Bake at 350 for 5 minutes. Remove from  oven and immediately throw on the chocolate chips.  The  heat will melt them, then scrape your rubber spatula over them to spread around.

Sprinkle liberally with sea salt.  More might be better if you love the delicate balance of sweet vs. salty. Yes!

Cool a bit on the counter, then pop into the freezer for an hour or so. Break apart into bite sized pieces.

Enjoy and tell everyone how great it is if you make it!!  This is definitely a keeper for me.  I love sweet and salty treats and I thought you just might like a little something extra to make for New Year’s. 

You know, alongside those black-eyed peas and greens.  :)


- Rhoda


Comments

  1. HI Rhoda! My favorite thing is chocolate covered pretzels so this is going to be a new favorite, I can tell!!! And, so easy! Thanks so much. I wish only the BEST for you in this new year!!!! Health, happiness, prosperity and love to you!!! XO, Pinky

  2. Yum! That looks delicious! Happy New Year, Rhonda!

  3. Chocolate covered pretzels are my favorite, so I know these have to be sublime!

  4. Funny, I just made white chocolate covered pretzels last night and chocolate covered pretzels the night before! I love the combination of salty and sweet and caramel, oh my! I will have to try this recipe as well! Thanks for sharing and I hope you have a blessed and prosperous New Year!

  5. I know I would love this!

    Happy New Year Rhoda!

  6. Oh Rhoda, this looks great! Think I’ll make it for New Year’s Eve’s “wild party” with family, dinner, games, and movies at my sister-in-laws home. Wishing you a much better 2012 and keep up the fine work you do on your blog…I’ll be right there with you on your adventures:)

  7. This looks easy and decadent. “The girls” have a big get-together planned for next weekend so I think the holiday treats should keep on coming, right? Thanks for sharing.

  8. Oh my gosh, YUM! Salt, Chocolate, Caramel? Hallelujiah!This would be dangerous to make and keep in the house. :) I can’t wait to try it.

    Heads up – The link to Shannan’s post is going to another post on your blog. Thought you’d want to know!

  9. I saw this on Shannon’s blog and made it right away! it was gone in a second and I made a second batch!! It’s so easy and fun and delicious!!

    Wishing you a Happy New Year, Rhoda!

    XO,
    Jane

  10. Oh yum! Thanks for sharing such a simple and fun candy. I’m definitely making some on the first snow day we get. :-)

  11. OH wow….I LOVE sweet and salty, too…this could be my last hurrah before my diet starts. Happy New Year!

  12. Oh no, if I make today how will I ever keep to my “eat healthier” (much better than setting myself up for the “lose weight”) resolution tomorrow?

  13. Oh, my this looks so good. I will have to make some.

    Happy New Year!

  14. Yum. Have a Healthy & Happy New Year!

  15. Oh my holy delicious!!! Happy New Year to you!

  16. Me too! I love the combo of salty and sweet and these look delish! thanks for sharing – best wishes for a very happy and prosperous new year too!! ;-))

  17. So glad I’m not alone in my obsession! Happy New Year!

  18. Rhoda, you crack me up! I am, in fact, cooking my collard greens right now, and I can’t think of a better dish to serve alongside them than this “Crack Bark.” Thank you for a year of good reads – looking forward to spending 2012 with you!

  19. Oh my goodness, looks like the perfect recipe for the new year. My mouth is actually watering.

  20. Rhoda! Happy New Year and thanks so much for posting this. I’ll definitely be trying it this week!

  21. Shoot. Just when I thought I was done with making sweets for a while! This looks so good I think I might go make some right now….Happy New Year!

  22. You can bet I’ll be making this for the Bunco gals later this month! I might even need to make two batches; one for me and one for them! YUM!

  23. My mouth is watering. I would make them right now if I had the stuff!! Found you through The Shabby Nest, Kathy, Petticoat Junktion

  24. These look so yummy and so easy…a winning combination in my book!

  25. These were yummy! I did use the small pretzels. But I wasn’t sure how long(could you estimate–5min,etc..) to cook the butter and brown sugar. Mine never really turned brown but I think I cooked it to long since it was more “praline” like. Of course, no one really cared as they devoured it:) but next time I will try a less cooking time because I think they will be more caramelly(not really a word but…) . Thank you!!!!

  26. These look delish! What is the measurement of butter? We have big blocks of butter not sticks. Thanks…can’t wait to try them!

  27. Susan Foster says:

    We call this Christmas Crack because it is so addictive. It’s great with saltines too!

  28. Do you think we can replace the pretzels with nuts like cashews or walnuts?

  29. Can you freeze this after it is broken apart? I have mine in cello bags inside the fridge but would like to freeze it for Christmas.

    • Krista, I haven’t tried freezing, but I don’t see why not. I know that the pretzels do tend to get stale after a week or so if they are not all eaten.

Trackbacks

  1. […] Chocolate Salted Caramel Pretzel Bark is not on the list of approved fruits and veggies I can eat in 2012  but Southern Hospitality is […]

  2. […] night, we made Chocolate Salted Caramel Pretzel Bark on a whim. We had all the ingredients, and we were just tipsy enough to attempt to make caramel […]

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