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:

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.

Melt butter

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

It will bubble and get browner and browner.

And turn into a gooey, sticky, caramelly delight.

Pour over pretzels.

Like this!   Bake 5 minutes.

Add big bag of chocolate chips.

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

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.