You're either likely to love me or hate me with this recipe.
Five ingredients. Many of which most likely live in your kitchen at this time. Five things that lead to probably the most addictive faux-chocolate available. No chocolate thermometer needed, yet you'll still finish track of a divine toffee that's made other-worldly when you are baked on the top of salty pretzels and furthered with a smothering of wealthy, chocolates along with a sprinkle of ocean salt.
Seriously. My existence should never be exactly the same. Neither will my postpartum sides, for instance, however that’s an individual problem I’ll try to cope with by myself.
Salted Chocolate Toffee Pretzel Bark
For your information: My preferred make of chocolate is Ghirardelli.
- 8 ounces (1 / 2 of single-pound bag) small pretzels, damaged into smaller sized pieces, pretty much to pay for the pan
- 1 cup (2 sticks) butter
- 1 cup packed light brown sugar
- 2 cups (one 12-ounce bag) semisweet choc chips
- Ocean salt
- Preheat the oven to 375 levels F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the foot of the pan inside a layer of damaged small pretzels. Put aside.
- In a tiny or medium saucepan over medium heat, combine the butter and brown sugar. Once the mixture begins to lightly simmer and bubble, allow it to prepare for several minutes without stirring. Immediately pour the new caramel mixture within the pretzels inside a backwards and forwards motion to pay for the majority of the pretzels (a couple of empty/dry spots are ok because the caramel will fuse together during baking).
- Bake for five minutes. Take away the pan in the oven and put the pan on the cooling rack. Immediately sprinkle choc chips evenly over the top hot caramel and pretzels. Allow the choc chips take 2-3 minutes until they melt. Make use of an offset spatula or rubber spatula to lightly spread the melted chocolate within the toffee. Gently sprinkle with ocean salt.
- Allow the toffee awesome completely at 70 degrees then refrigerate if useful in helping the chocolate setup. Break the toffee into pieces and sweets the entire batch.
Printed from Mel's Kitchen Coffee shop (world wide web.melskitchencafe.com)
Recipe Source: adapted slightly from the recipe delivered to me by Sara R. via Flower Patch Farmgirl
