Chocolate Caramel Pretzel Bark

It’s that time of year when everyone’s calendars are sprinkled with holiday parties. To get in a festive...
pretzel bark

The Kiitchen

It’s that time of year when everyone’s calendars are sprinkled with holiday parties. To get in a festive spirit, we give you this wonderful pretzel bark recipe. This pretzel bark is easy to put together, and it makes a beautiful gift. It is also dangerously good. You can wrap the bark in a festive plastic and hand it out as gifts during the holidays.

 

This recipe is courtesy of The Kiitchen.

Ingredients

  • 1/2 Cup salted butter
  • 1 Cup brown sugar
  • 1/2 Cup heavy Cream
  • 1 Tablespoon vanilla
  • 2 Cups mini pretzels
  • 24 Ounces meltingchocolate

Directions

Directions

Melt the butter in a saucepan over medium heat. Then add the brown sugar and whisk until melted.
Add the cream and vanilla and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened.

While the caramel is simmering, line the pan with parchment. Then, lay pretzels over.

Once the caramel is ready, reduce heat to low to keep warm. Melt the chocolate in a double boiler (or, by placing a saucepan into a larger pan of boiling water).

Drizzle about 1/3 of the caramel over the pretzels. Then, drizzle half of the chocolate over. Use a spatula to evenly spread out the chocolate. Next, drizzle the remaining caramel and  the chocolate over. Again, use the spatula to evenly distribute everything.

Let the bark cool. I let it cool on a counter, but you could place it in the fridge.

Once the bark as hardened, lift the parchment to remove it from the pan. Then, use a sharp knife to cut into triangles. It might break a bit as you do this, but the little broken bits are great snacks.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.