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PRODUCT TALK: PARCHMENT PAPER


Parchment PaperNever 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

Ingredients:
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 

Directions:
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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