1/2 bag mini pretzel twists
2 sticks butter
1 cup brown sugar
1 bag chocolate chips
Sea salt (or kosher salt)
1. Line a jelly roll pan with parchment paper (or aluminum foil) and spread pretzels evenly over the bottom of the pan. Preheat oven to 350.
2. In a medium saucepan melt the butter and sugar on medium heat. Bring to a boil and stir continuously until mixture sticks to bottom of pan and forms a smooth caramel. Once it thickens and bubbles pour evenly over the pretzels.
3. Place pan in oven for 5 minutes. Remove, sprinkle with chocolate chips and place back in oven for 1 minute. Spread the chocolate evenly over the pretzels. Sprinkle with sea salt. Let the pan sit for 5 minutes before placing in the freezer for at least an hour.
4. Break bark into pieces by hand and store in an airtight container in the freezer.
Notes: You can easily make this one GF - just use GF pretzels.
Recipe Origination: This one came from the lovely Joy Helfers!
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