Tuesday, July 30, 2013

Easy Toffee Pretzel Bark

18 ounces mini pretzels
1 cup (2 sticks) unsalted butter
1 cup (lightly packed) light brown sugar
18 ounces semi-sweet chocolate chips (1-12 ounce bag and half of another)
Flaked sea salt
Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper. Cover evenly with the mini pretzels and set aside.
Heat the two sticks of butter and light brown sugar in a small saucepan over medium heat, stirring occasionally.
When the mixture comes to a rolling boil, set timer for 3 minutes, stir occasionally to prevent sticking.
When the timer goes off, pour the mixture evenly over the pretzels (it will not completely cover the pretzels, but this will all fill in when it cooks in the oven).
Place baking sheet into the preheated oven and bake for 5 minutes.
Remove the pan to a cooling rack. Scatter the chocolate chips on top. Return the baking sheet to the oven for one minute (this will help the chocolate melt quickly).
Remove the pan back to the cooling rack and using a spatula, spread the melted chocolate evenly.
Sprinkle with flaked sea salt.
Allow to cool and set. This will take about an hour outside of the refrigerator.
Break in to pieces and serve.

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