Now, I would be lying if I said I didn't have a sweet tooth as well. I couldn't turn down a chocolate chip cookie or a piece of cake, preferably store bought, to save myself. When we don't have this kind of stuff at home I'm fine as I don't typically crave them. Sadly though, when they are in this house, I have a real problem staying away from them. I have an even bigger problem staying away from the sweet recipes I find on-line on a daily basis.
This bark is a little gem that I once again found on Pinterest. That site is doing horrible things to my waist line I tell ya! I just made the Southwest Chicken that I discovered on there the other night, and I'm already anxious to make it again. This bark will be no different. I just made it this morning and I won't admit to how many pieces I have already had. What is great is that I pretty much always have these ingredients on hand. I think the hubby was kind of impressed when I told him I made the caramel sauce from scratch!
The recipe originated over at The Legume Loyalist, but I pinned it from the mama say what blog.
I will take this stuff over a bowl of ice-cream any day of the week!
Salted Chocolate Caramel Pretzel Bark
2 stick of butter
1 cup of brown sugar
1/2 a bag of pretzel twists, I used pretzel sticks as that is what I had on hand.
1 bag of chocolate chips
1.) Preheat your oven to 350 degrees.
2.) Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.
3.) 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.
4.) 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.
5.) Remove from the oven and sprinkle the chocolate chips over the top. Place it back in the oven for a minute or two to allow the chips to melt.
6.) Spread the chocolate chips around with a spatula.
7.) Sprinkle generously with sea salt.
8.) Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
* My lack of patience allowed it to freeze up for about two hours. Three hours was out of the question!
9.) When it comes out of the freezer, break it up into uneven chunks with your hands and serve. Or if you skip the aluminum foil step like I did, cut it into pieces and then scrape it out with a spatula. If you don't use the foil, make sure you lightly spray your pan.
|How can you say no to something so gorgeous and enticing?|
I've linked up this week with The Purple Pumkin blog where I've feature my peanut butter chocolate chips brownies. Be sure to go check it out!