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Salted Chocolate and Caramel Pretzel Bark
2014-11-27
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
Chef Stephany Babson
3
12
5
1
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
24
servings
0:15
Preparation
0:08
COOKING
1:53
TOTAL TIME
Ingredients
-
7 to 8 oz
salted pretzels, broken into piecesYou might like:
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-
1/2 cup
(125 mL)chopped pecans, toasted
-
1/3 cup
(80 mL)sweetened dried cranberries
-
1 cup
(250 mL)butterYou might like:
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250 g
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1 cup
(250 mL)brown sugar, packed
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18 oz
(500 g)dark chocolate chipsYou might like:
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-
sea salt to taste
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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