Salted Caramel Pretzel Bark
Ingredients:
Caramel:
Bark:
Caramel:
- ¼ cup water
- 1 cup granulated sugar
- ⅔ cup heavy cream
- 3 tablespoons unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 teaspoon fine salt plus more to taste
Bark:
- 18oz dark chocolate chips
- 2 teaspoons olive oil
- 8oz pretzel twists, broken into smaller pieces
- flaked Maldon salt, to taste
Instructions:
- In a medium heavy bottom pan, heat water and sugar over medium heat. Stir constantly until sugar dissolved and mixture begins to bubble.
- Bring to a boil and stop stirring. Let mixture boil until it turns amber coloured, about 10 minutes.
- Remove from heat and slowly whisk in heavy cream, followed by butter, vanilla and salt.
- Pour caramel into a bowl and cool completely. Caramel can be places in refrigerator 1 to 2 hours to cool quickly.
- In a bowl, combine chocolate and oil and melt using a double boiler or microwave in 20 to 30 second bursts.
- Spread 2/3 chocolate on a parchment-lined baking sheet.
- Top with pretzels evenly and gently press them in.
- Pour caramel over bark, followed by drizzling with remaining chocolate.
- Sprinkle Maldon salt over bark.
- Refrigerate or freeze bark about 2 hours to allow mixture to set.
- Cut bark into pieces and serve.
- Refrigerate in an airtight container up to a week.