Never ever underestimate the importance of parchment paper.
Have you ever made candy without it and ended up scraping a sticky, hardened mess off your supposedly non-stick baking sheet? I have many times.
Food Club Parchment Paper to the rescue! It’s papery on one side and a little waxy on the other (but not nearly enough to affect your food). Lining your pan with parchment paper makes cleanup a snap and removing food a breeze!
Try it with this delicious sweet and salty treat today.
Salted Caramel Pretzel Bark
2 sticks butter
1 cup light brown sugar
1 bag pretzels (You’ll use about 3/4 of the bag)
12 oz chocolate chips
sea salt for sprinkling
Preheat the oven to 400° F.
Line a large bar pan with parchment paper and cover with pretzels.
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.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Let stand for two minutes.
Use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
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