Ima Need A Moment Pretzel Bark Recipes

SALTED CARAMEL PRETZEL BARK

Steps:

• In a microwave safe bowl, melt the chopped chocolate at 50% power for about 3 minutes, stirring every 30 seconds until it's almost completely melted. Stir it until it is fully melted.
• Spread 3/4 of the melted chocolate on a cookie sheet covered with a silicone baking mat or wax paper.
• Spread it out in an even layer with a rubber spatula until it is about 8 x 12 inches.
• Spread the pretzels evenly over top of the chocolate.
• Drizzle the salted caramel sauce over top of the pretzels (heat it first to make it easy to drizzle - about 30-60 seconds in the microwave).
• Drizzle the remaining melted chocolate over top of the salted caramel sauce.
• Chill the bark for several hours or overnight until firm.
• Cut it into squares and store it in an airtight container in the fridge or freezer.

IMA NEED A MOMENT PRETZEL BARK

Steps:

• 1. Line a baking sheet with a medium Silpat and place pretzels in rows, in a single layer. (You could use waxed paper or foil if you don't have a Silpat... get a Silpat!!)
• 2. Evenly distribute the peanut butter chips over the pretzels.
• 3. In a medium saucepan, on med-low heat, melt the butter with the brown sugar and sea salt. Bring to a hard boil over medium heat, then boil, stirring often, 2 1/2 minutes.
• 4. Turn off heat and quickly stir in cream (caramel will bubble up, so be sure to use a long-handled wooden spoon).
• 5. Remove from heat and pour caramel evenly over the top of the pretzels and peanut butter chips, working as quickly as you can work safely. You can't move the caramel once it's in place, but it's ok if there are small bare patches -- it doesn't have to be perfect :)
• 6. Immediately sprinkle the chocolate chips all across the top, as evenly as you can. Allow to rest a few minutes (5-10), so the chocolate can melt. (If the caramel has cooled too much to melt the chocolate completely, it's ok to put the baking sheet in the oven for a few minutes to help melt the chocolate.) Then just proceed...
• 7. Carefully spread the melted chocolate chips over the top with a spreading knife until smooth (no chip-shape showing), without disturbing the caramel layer.
• 8. Lightly dust with Kosher salt -- use as much or as little as you like.
• 9. Let cool on the counter top for half an hour, to allow the caramel to firm up and ingredients to set, and then refrigerate for at least two hours. When the caramel is firm, remove bark from the frig and break into pieces.
• 10. Devour -- the hardest part of this recipe is NOT eating it all!
• 11. NOTES: this recipe doubles easily: follow the same method, just boil the caramel mixture 3 minutes. The candy is also delicious without the peanut butter baking chips. Just skip this step. I use Silk Soy Creamer in place of cream. ** We're gluten intolerant, so I use VitaSpelt brand Original pretzels -- they're awesome!

SALTED CARAMEL PRETZEL BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.