Best Salted Caramel Bark Recipes

SALTED CARAMEL PRETZEL BARK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
• Spread pretzels onto the prepared baking sheet.
• Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
• Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.

SALTED CARAMEL PRETZEL BARK UPDATED

Steps:

• 1. http://jamiecooksitup.net/2013/04/easy-toffee-pretzel-bark/ Don't use this recipe of mine. Go to the page above. The carmel in this one won't set up. Preheat the oven to 400.
• 2. Line a large bar pan with parchment paper, cover with pretzels
• 3. In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.
• 4. Bake the sheet for 5 minutes.
• 5. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
• 6. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
• 7. Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
• 8. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

SALTED CARAMEL PRETZEL BARK

Steps:

• 1. Wrap a baking sheet with tin foil. (You naturalists may be inclined to use parchment paper, but the caramel is uber annoying to pull off the parchment, so tin foil is highly recommended) Preheat the oven to 400 degrees. 2. Melt the butter in a saucepan over medium heat. As it melts, cover the baking sheet in an even layer of mini pretzels. (You may not use the entire bag.) 3. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don't let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble. 4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. Strafing it back and forth down the length of the sheet works well. The caramel hardens pretty quickly so it's important to pour it as evenly as possible from the start. If you end up with any clumps, just use a spatula to spread the caramel as best you can. But clumps are not the end of the world! "'Rustic' is culinary school speak for messy." I'm totally ok with that. Bake the pretzel-caramel mixture in the oven for 5-7 minutes. 5. In the meantime, set up a double boiler. Fill a saucepan about a quarter ways full with water. Place the pot over a medium flame. Take a large, heatproof bowl and set it on top of the saucepan. Be sure that the water in the pot will not touch the bottom of the dish, otherwise your chocolate will burn! Pour the chocolate chips into the bowl and stir constantly until they're completely melted. 6. By this time the pretzel-caramel mixture should be done and out of the oven. Pour the chocolate over the pretzel-caramel mixture evenly, again careful to strafe chocolate back and forth down the length of the sheet. 7. Spread any remaining thick spots of chocolate with a spatula. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour.

SALTED CARAMEL PRETZEL BARK RECIPE - (4.2/5)

Steps:

• Preheat oven to 350F. Line a large cookie sheet or jelly roll pan with parchment paper. Place pretzels in a single layer. In a medium saucepan, melt butter and brown sugar until the sugar is dissolved, stirring constantly until the mixture thickens into a thick, bubbly caramel, approximately 7 minutes. Remove from heat and pour evenly over the top of the pretzels. Place the cookie sheet in the oven for 5 minutes. Meanwhile, in a double boiler-or a heat-safe bowl over simmering water, being careful the water doesn't touch the bottom of the bowl-melt the chocolate. Remove pretzel and caramel mixture from the oven and drizzle the chocolate over the top, spreading evenly with a spatula. Sprinkle with sea salt. Refrigerate for at least one hour. When cool and hardened, break bark into bite-sized pieces.

SALTED CARAMEL BARK

Steps:

• I used my CM 13 x 18 lined with parchment with overhang (spray underneath). I think do the chocolate while doing the caramel. I couldn't find bits so used the wrapped ones. I did 2 min in microwave as recipe said but it boiled. At least day one after storing wasn't hard, still chewy. But still start with less. And by the time choc was spread and caramel dolloped, when swirled, caramel was so thick it wasn't smooth when swirled, so try doing simultaneously. And i put in fridge for about 50 before cutting rather than freezer for 15.