Hello, there! Hope you are all enjoying this beautiful holiday season. I might think I look and feel young, but the fact that each December seems to arrive quicker than the last points to my impending old geezerhood. With age comes the wisdom to slow down and enjoy the important things whenever possible. Also with age comes the inclination to spew every cat poster cliche whenever possible, so forgive me. I can’t help it. Now excuse me while I smell the roses.
This recipe has been making its way through my Facebook feed in various incarnations. Admittedly, the culinary snob in me has a lot of reservations about any popular Facebook recipe. Favorite Facebook recipe ingredients usually include Cool Whip, Pillsbury Crescent Roll Dough and some variety of canned creamed soup. Notthattheresanythingwrongwiththat — usually just not my cup of
fancy overpriced fair trade organic tea. However, when I notice more than a couple friends sharing something, I start to take notice. And I’m glad that I did! This one is a winner, for sure. Sometimes things don’t have to be impossibly challenging in order to be very good. Yet another lesson I am learning in my advanced years.
I have tweaked this, as I’m prone to do, and I’m quite pleased with the results. I am sure you can find a million other versions online, too. But I can personally vouch for this one, so why don’t you try it?
Chocolate Caramel Pretzel Bark
1/2 bag thin pretzels. I prefer the square ones pictured below, but use whatever’s on hand/on sale!
2 sticks butter (I think salted butter works best, but suit yourself)
1 cup brown sugar
1 bag (about 2 cups) semi-sweet chocolate chips
THAT’S ALL, CAN YOU BELIEVE IT?
Preheat oven to 350 degrees.
Line rimmed cookie sheet with parchment paper. Don’t have parchment paper? Well, buy some! I’ll wait. Don’t skip this part. Now arrange the pretzels on the sheet as close together as possible. See below.
Melt the butter and sugar in a saucepan and stir until melted, thickened and caramel color and consistency. It should be smooth, easy to pour, and thick but not TOO thick.
Carefully pour caramel over the pretzels as evenly as possible. Use a rubber spatula to help even out, but don’t despair if not perfect. Now pop it in the oven for five minutes. Wash your spatula. You will need it soon!
Remove from oven, sprinkle all the chocolate chips evenly over the caramel. Gently spread with rubber spatula until chips are melted. Keep on counter for about ten minutes, then freeze for about an hour. Cut into pieces, and store in an airtight container in the refrigerator. Remember, it’s fun to share! “Just two little pieces” quickly turns into “just ten pieces,” and before you know it, you’ve eaten the teacher’s gift. You’ve been warned!
I had to laugh at your comments about Favorite Facebook recipes! Generally, that is my impression, too. But this Chocolate Caramel Pretzel Bark looks fantastic. Your photo is mouth-watering! I’m saving this one. You can’t have too many easy holiday recipes, right?
I really need to NOT make this again or none of my clothes will fit!
Thanks Dawn. Your boys will certainly love this one!!
It was devoured immediately! Can’t wait to see you Sat. xo
YUM! I’m printing this recipe now and will be making this weekend. Hope you’re well! 🙂 Happy Holidays. Sarah W.
Thanks, Sarah! Nice to hear from you!
A little late but we make this with saltines and call it “crack” because it is so addictive. I bet they would love it with the square pretzels in four years…that is how long we will be in braces (2 years x 2 kids) and not allowed to eat this kind of stuff.