Pretzel Toffee Bark
1 1/2 sticks of unsalted butter
1 packed cup of light brown sugar
¾ of a 12 oz. bag of pretzels
12 oz. milk chocolate chips
Sea salt (optional)
Preheat the oven to 400 degrees
Line a large baking sheet with parchment paper
Spread pretzels evenly on the sheet, making sure they don’t overlap
In a saucepan melt the butter. When it begins to bubble add the brown sugar. Stirring occasionally for about 3 minutes, or until the sugar has melted and combined with the butter. When you have a nice, brown caramel (do not let it boil) pour it over the pretzels, slowly and evenly. Bake for 5 minutes.
Remove the sheet from the oven and sprinkle the chocolate chips. Place back in the oven for about 40-50 seconds, just enough time to help the chocolate soften. Spread the chocolate over the top, evenly. Sprinkle with sea salt and refrigerate for a minimum of 1 hour (best left overnight)
1 1/2 sticks of unsalted butter
1 packed cup of light brown sugar
¾ of a 12 oz. bag of pretzels
12 oz. milk chocolate chips
Sea salt (optional)
Preheat the oven to 400 degrees
Line a large baking sheet with parchment paper
Spread pretzels evenly on the sheet, making sure they don’t overlap
In a saucepan melt the butter. When it begins to bubble add the brown sugar. Stirring occasionally for about 3 minutes, or until the sugar has melted and combined with the butter. When you have a nice, brown caramel (do not let it boil) pour it over the pretzels, slowly and evenly. Bake for 5 minutes.
Remove the sheet from the oven and sprinkle the chocolate chips. Place back in the oven for about 40-50 seconds, just enough time to help the chocolate soften. Spread the chocolate over the top, evenly. Sprinkle with sea salt and refrigerate for a minimum of 1 hour (best left overnight)
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