I vow here and now to only make this when I'm bringing it to someone else's house. Dangerous.
First, the ingredients:
2 sticks of butter
1 cup of light brown sugar
1 bag of pretzels (you'll use about 3/4 of the bag)
12 ounce bag of chocolate chips
Sea salt
Two quick notes on ingredients, I would use the "snaps" pretzels because you'll get a more even covering of the bottom of the pan. Also, if there is a Trader Joes within 20 miles of you drive there and stock up on chocolate chips. $1.99. That's right, $1.99.
Preheat the oven to 400.
Line a baking sheet with aluminum foil, cover with pretzels (you don't have to do the super neat grid I did, it just made me feel all aligned and happy).
In a medium 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. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. And if you can afford to lose two sticks of butter to a failed experiment why are you even reading a DIY blog? (Call me, I'll make the bark, you can pay me and pass it off as your own, win, win.)
When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula or the back of a spoon to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
Break in to pieces and put in a cute little box lined with parchment paper.
Perfect hostess gift.
7 comments:
Hi, I tried making this and I couldn't seem to spread the melted chocolate chips over the pretzels. I had to keep it in longer than 45 seconds and it seemed too gooey and wouldn't spread over the pretzels easily and the pretzels wouldn't stay put they would just get picked up when I tried to spread the chocolate chips. Do you have any tips or techniques to get the pretzels to stay to the bottom and make it so the melted chocolate spreads easily? Thanks! Chelsea
Hi Chelsea, Next time I would say after you remove the bark the first time let it rest for a few minutes, the caramel hardens relatively quickly. Then put the chips on and back in to the oven to melt, that should help out a little. The pretzels definitely do move around a bit when you spread the chocolate, but if they were all over the place this might help hold them together!
Let me know if you try again!
Nicole
Should I refrigerate these after packaging them? They are very gooey and I'm afraid that if I don't refrigerated then they'll be a mess... And these are DELICIOUS! Thanks! :)
Glad you like them! Yes, I would refrigerate, but remove to room temperature about an hour before eating or the caramel is SUPER hard and can do some tooth damage. (Found that out the hard way)
Thanks for sharing this recipe. I made it yesterday and LOVE it.
I made these yesterday. Good, but maybe I didn't cook the butter/sugar long enough. Mine didn't completely meld together. It was 3-4 mins, nice and bubbly, but not boiling. What did I do wrong? LOL! They still taste good, but a little...? Not quite the way it should be!
I made this, and the sugar was still "grainy" are you sure it is 3 minutes?
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