Salted Caramel Pretzel Bark

993967_759564350012_2053122254_nIt’s salty, it’s sweet, it’s chocolaty…what’s not to love? I prepped a batch of this Pinterest classic for my book club this week and let me tell you, it was a hit. The book? Not so much. I mean, the book we chose (Poisonwood Bible) is wonderful…so I hear…my book clubbing compatriots and I didn’t get around to finishing the epic tome. But we did manage to polish off the pretzel bark…

We used to make a version of this confection growing up, but my whole family called it “Mystery Brickle” mainly because the star ingredient was a quote/unquote mystery. SPOILER ALERT: it was saltine crackers. The pretzel version gets topped with a sprinkling of sea salt rather than chopped nuts, but either would be delish. Here are both recipes, so you be the salty/sweet judge…

Mystery Brickle

48 saltines

1 1/2 cups butter

1 1/2 cups brown sugar

18 oz (3 cups) chocolate chips

1 cup chopped pecans or walnuts

Line a large baking sheet (with sides) with foil and spray with Pam. Line crackers on pan. Bring butter and sugar to a boil over medium heat and continue to boil for 3 minutes. Pour this mixture over crackers. Bake at 350  for 5 minutes or until mixture boils and crackers float. Remove from oven and sprinkle with chocolate chips. Pop back in the oven for 1 minute to soften chocolate chips. Spread chocolate chips to cover. Sprinkle with nuts. Cut when cool.

Salted Caramel Pretzel Bark

1/2 bag of pretzels (the square/waffle kind work best — use enough to line the pan in an even layer)

1 cup butter

1 cup brown sugar

1 1/2 cups chocolate chips

Maldon sea salt (kosher salt or another brand of sea salt will work, but Maldon is flaky and magical)

Line a large baking sheet (with sides) with foil and spray with Pam. Line pretzels on pan. Bring butter and sugar to a boil over medium heat and continue to boil for 3 minutes. Pour this mixture over pretzels. Bake at 350  for 5 minutes or until mixture boils and pretzels float. Remove from oven and sprinkle with chocolate chips. Pop back in the oven for 1 minute to soften chocolate chips. Spread chocolate chips to cover. Sprinkle with sea salt. Once cooled, freeze the pan for at least 2 hours. When frozen, snap the bark apart into squares or shaggy pieces. Store in an airtight container in the freezer.

 

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About gttebykate

I am an amateur cook and baker who likes to feed her friends and whip up a frenzy in the kitchen. While I adore butter, sugar, and every kind of baked good, I also like to experiment with healthier options and substitutions...sometimes.
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One Response to Salted Caramel Pretzel Bark

  1. Will for sure need to try it out on my co-workers!! Thanks for sharing!

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