Chocolate Caramel Pretzel Bark
Prep Time: 2 hours 15 minutes
Cook Time: 5 minutes
Total Time: 2 hours 20 minutes
Servings: 24
Ingredients:
2 cups semisweet chocolate chips
4 cups mini pretzels
11 oz bag of caramels, unwrapped (I use Kraft brand)
2 tablespoons heavy cream
Flaky Sea salt, for sprinkling
Directions:
Line a baking sheet with parchment paper.
Place the chocolate chips in a medium microwave-safe bowl and heat in 30-second bursts, stirring well each time, until the chocolate is completely smooth.
Pour about two-thirds of the melted chocolate onto the prepared sheet and spread it into an even layer. Save the remaining chocolate for the top.
Layer the pretzels over the chocolate. They’ll overlap, and that’s exactly what you want.
Add the caramels and heavy cream to a separate microwave-safe bowl. Microwave for 1 to 2 minutes, stirring a couple of times, until the mixture is melted and smooth.
Drizzle the caramel over the pretzels.
Drizzle the remaining chocolate on top of the caramel. Sprinkle with flaky sea salt.
Chill in the refrigerator until the bark is firm, a few hours or overnight. Once set, use a sharp knife to cut into the pieces.
Notes:
Keep the bark in an airtight container in the fridge for up to 3 weeks.
You can also freeze the bark for up to 3 months.
Line your pan. Parchment paper is a must, so the bark lifts off easily and doesn’t stick. Don’t skip this step!
Melt the chocolate slowly. Overheating chocolate causes it to seize. Heat in short bursts and stir well each time for that glossy, smooth finish.
Make sure you only use two-thirds of the chocolate for the base; you want to save the rest for drizzling at the end!
Cover the chocolate completely with pretzels. A full layer ensures the perfect crunch in every bite. Overlapping is great!
Don’t skimp on the caramel. Drizzling generously helps the bark stick together and gives each piece that gooey, irresistible chew.
Add the flaky sea salt last. Sprinkle while the chocolate is still wet so it sticks. It truly makes the sweet-and-salty magic happen.
Let it chill and set up before cutting. Patience! Cutting too soon makes the layers slide apart.
Use a sharp knife for clean cuts. A big chef’s knife works best, and cutting straight down gives the prettiest pieces.
Nutritional Facts:
Calories: 192kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 3mg, Sodium: 199mg, Potassium: 144mg, Fiber: 2g, Sugar: 14g, Vitamin A: 31IU, Vitamin C: 0.3mg, Calcium: 32mg, Iron: 2mg
Recipe courtesy of Two Peas And Their Pod.com
