Salted Chocolate Pretzel Bark

I’m going to let you in on a little secret. You might think I’m doing you a favor by posting all these yummy recipes to throw on goody plates for your neighbors or friends. But really, I have totally selfish motives. You see, I can try all of these totally awesome recipes guilt free if I tell myself I’m doing it for the good of my readers. I know, I know. I’m pretty selfless. And about 5 pounds heavier, but I’m willing to take one for the team.

So go ahead and make these. I tested them and they are out of this world good. My thighs agree! Thanks to Mel’s Kitchen for the recipe.

Ingredients

Half of a 1lb bag of mini pretzels, broken into small pieces
2 sticks of butter
1 cup packed brown sugar
1 bag chocolate chips {2 cups}
Sea salt

Directions

Preheat the oven to 375 F. Line an 11×17 rimmed baking sheet with aluminum foil or parchment paper {I use a Silpat. It’s the only way to go!}. Spread an even layer of pretzel pieces on the pan and set aside.

Combine the butter and brown sugar in a medium saucepan. Over medium heat, bring to a slow boil. Once boiling, let mixture simmer for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels, covering as much of the pan as you can.

Bake for 5 minutes. Remove from oven and immediately sprinkle with chocolate chips. Let the chocolate chips melt and then spread with a spatula evenly over the over the toffee/pretzel mix. Lightly sprinkle with sea salt. Enjoy.