Salted Caramel Pretzel Bark

Salted Caramel Pretzel Bark

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!