The Fort Bend Foodie 12/11/13
‘Tis the season to be baking…and shopping, and wrapping, and decorating, and everything else associated with celebrating the holidays. Here is a simple and delicious candy recipe that can be thrown together quickly.
Salted Caramel Pretzel Bark
• 2 sticks butter
• 1-cup light brown sugar
• ¾ bag pretzels
• 12 oz. bag chocolate chips
• Course sea salt
Preheat oven to 400 degrees. Line a large bar pan with parchment paper, cover with pretzels. In a med. saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally, let the butter & sugar mixture meld together and brown, about 3 minutes. Do not let it boil or it will become sticky & gooey and will not harden. When mixture is a nice brown caramel color, pour slowly and evenly over pretzels. You may need to use a spatula to spread it out quickly and gently over the pretzels. It hardens fast, so even pouring is the best method.
Bake for 5 minutes.
Remove from oven and immediately sprinkle the chocolate chips evenly over the top of the mixture.
Return to oven for about 45 seconds. Do not let it sit there too long or the chocolate will burn. Remove from oven and spread melted chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour. When hard, break into pieces.
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