Salted Caramel Pretzel Bark

• ½  bag of mini pretzel twists
• 2 sticks of butter (1 cup total)
• 1 cup of brown sugar
• 1 bag of chocolate chips (2 cups)
• Sea salt or table salt

Directions:

• Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).

• 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.

• 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.

• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.

• Spread the chocolate chips around with a spatula until mostly melted.

• Sprinkle generously with salt.

• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.

• When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

Quick tip: I found it tastes best when right out of the freezer. It will start to melt after sitting on the counter top for more than a few minutes.

Recipe from: mamasaywhat.com