Salted Carmel Pretzel Bark

Salted Carmel Pretzel Bark-

 

½ bag of mini pretzel twists

2 sticks of butter

1 cup of brown sugar

1 bag of chocolate chips

Sea salt or table salt

 

 

Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.
• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes
• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute
• Spread the chocolate chips around with a spatula until mostly melted.
• Sprinkle generously with salt.
• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
• When it comes out of the freezer, break it up into uneven chunks with your hands and serve