Salted Chocolate Pretzel Bark
Author: Nicole
Ingredients
  • 1-8 ounce bag of small pretzels (regular or gluten-free)
  • 1 cup of unsalted butter (2 sticks)
  • 1 cup light brown sugar
  • 2 cups (12 ounces) good quality dark or bittersweet chocolate chips
  • coarse or flaky sea salt (such as Maldon)
Instructions
  1. Preheat the oven to 375°F. Line a large cookie sheet (17” by 11”) with slightly high sides with parchment paper.
  2. Break the pretzels into small pieces by roughly massaging the bag before opening it. Cover the pan with a layer of broken pretzel pieces.
  3. In a small saucepan, melt butter and brown sugar over medium heat. When the mixture starts to gently simmer and bubble, cook for 3 minutes without stirring.
  4. Pour the mixture over the pretzels. It’s okay if it’s no evenly spaced out as it will even out when heating.
  5. Bake for 5 minutes.
  6. Place pan on a cooling rack and immediately sprinkle chocolate chips evenly over the top. Wait a couple of minutes until the chips start to melt, then spread the chocolate using an offset spatula or rubber spatula evenly over the pretzel-caramel mix.
  7. Sprinkle with sea salt.
  8. Let the bark cool completely and refrigerate for about an hour (or longer if that's more convenient).
  9. Break into uneven pieces.
  10. Store in an airtight container in the refrigerator or a cool place for a few weeks.
Notes
* To make this gluten-free use gluten-free pretzels. I highly recommend Snyder’s of Hanover’s gluten-free pretzels.
* I prefer to use Ghirardelli chocolate. You can use milk-chocolate instead of dark or bittersweet chocolate.
Recipe by Riegl Palate at https://www.rieglpalate.com/salted-chocolate-pretzel-bark/