I am a HUGE
fan of the Starbucks Salted Caramel Hot Chocolate, so when I was poking around for Christmas gift ideas
and found this recipe, I knew I had to snatch it up! I am making these tomorrow, to finish off my Christmas baking, and I am SO excited!!! My gift recipients will be lucky if there’s any left for them, I think… 🙂
Salted Chocolate Caramel Pretzel Bark
makes 1 sheet of bark
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
1. Wrap a baking sheet with tin foil. (You naturalists may be inclined to use parchment paper, but the caramel is uber annoying to pull off the parchment, so tin foil is highly recommended) Preheat the oven to 400 degrees.
2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.)
3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.
4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. Strafing it back and forth down the length of the sheet works well. The caramel hardens pretty quickly so it’s important to pour it as evenly as possible from the start. If you end up with any clumps, just use a spatula to spread the caramel as best you can. But clumps are not the end of the world! “‘Rustic’ is culinary school speak for messy.” I’m totally ok with that. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.
5. In the meantime, set up a double boiler. Fill a saucepan about a quarter ways full with water. Place the pot over a medium flame. Take a large, heatproof bowl and set it on top of the saucepan. Be sure that the water in the pot will not touch the bottom of the dish, otherwise your chocolate will burn! Pour the chocolate chips into the bowl and stir constantly until they’re completely melted.
6. By this time the pretzel-caramel mixture should be done and out of the oven. Pour the chocolate over the pretzel-caramel mixture evenly, again careful to strafe chocolate back and forth down the length of the sheet.
7. Spread any remaining thick spots of chocolate with a spatula. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.
8. Once it’s done, the tin foil should pull off easily and you can break the sheet into smaller, bark-like pieces.
I’m linking up for Tasty Thursday with The How To Mommy! Will you link up your favorite recipe of the week?
Kayse Pratt serves Christian women as a writer + designer, creating home + life management resources that help those women plan their days around what matters most. She’s created the most unique planner on the market, helped over 400 women create custom home management plans, and works with hundreds of women each month inside her membership, teaching them how to plan their days around what matters most. When she’s not designing printables or writing essays, you’ll find Kayse homeschooling her kids, reading a cheesy novel with a giant cup of tea in hand, or watching an old show from the 90’s with her husband, who is her very best friend.