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Salted Chocolate and Caramel Pretzel Bark https://www.metro.ca/userfiles/image/recipes/ecorce-de-bretzels-sales-chocolat-caramel-10229.jpg PT15M PT08M PT1H53M
Preheat over to 375°F (190°C).Cover cookie sheet with parchment paper and spread broken pretzel pieces on sheet.Sprinkle with chopped pecans and cranberries.Place the butter and brown sugar in a medium saucepan on medium heat.Stir to combine as butter melts.When mixture starts to bubble, reduce heat to medium-low and let cook for 3 minutes without stirring.Take the caramel off the heat and pour evenly over pretzel mix.Place tray in preheated oven and bake for 5 minutes.Remove tray from oven.Immediately, sprinkle chocolate chips evenly over pretzel and caramel mix.Wait 3-5 minutes or until chocolate is melted.Using a rubber spatula, spread the chocolate over the pretzels.Cool the bark completely at room temperature, and then place it in the refrigerator to set for at least one hour.Break the cooled bark into pieces and enjoy!
24
2 6 4 2
7 to 8 oz salted pretzels, broken into pieces 1/2 cup (125 mL) chopped pecans, toasted 1/3 cup (80 mL) sweetened dried cranberries 1 cup (250 mL) butter 1 cup (250 mL) brown sugar, packed 18 oz (500 g) dark chocolate chips sea salt to taste
Salted Chocolate and Caramel Pretzel Bark

Salted Chocolate and Caramel Pretzel Bark

Rate this recipe
6 Votes
24
portions
0:15
Preparation
0:08
COOKING
1:53
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 7 to 8 oz
    salted pretzels, broken into pieces
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  • 1/2 cup
    (125 mL)
    chopped pecans, toasted
  • 1/3 cup
    (80 mL)
    sweetened dried cranberries
  • 1 cup
    (250 mL)
    butter
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  • 1 cup
    (250 mL)
    brown sugar, packed
  • 18 oz
    (500 g)
    dark chocolate chips
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  • sea salt to taste
Imprimer ma sélection

Preparation

Preheat over to 375°F (190°C).

Cover cookie sheet with parchment paper and spread broken pretzel pieces on sheet.

Sprinkle with chopped pecans and cranberries.

Place the butter and brown sugar in a medium saucepan on medium heat.

Stir to combine as butter melts.

When mixture starts to bubble, reduce heat to medium-low and let cook for 3 minutes without stirring.

Take the caramel off the heat and pour evenly over pretzel mix.

Place tray in preheated oven and bake for 5 minutes.

Remove tray from oven.

Immediately, sprinkle chocolate chips evenly over pretzel and caramel mix.

Wait 3-5 minutes or until chocolate is melted.

Using a rubber spatula, spread the chocolate over the pretzels.

Cool the bark completely at room temperature, and then place it in the refrigerator to set for at least one hour.

Break the cooled bark into pieces and enjoy!

Source : Chef Stephany Babson

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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