Chocolate Carmel Pretzel Bark with Sea Salt

February 26th, 2014

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When I first adopted Ruby (my now 14 year old beagle), I was amazed by the alternate dog universe that exists simultaneously with ours, but goes unnoticed until you have a dog. At the time, I lived in NYC and would take Ruby out for walks at night. There was a whole community of dog owners, new friends to be made, fun to be had (comparing dogs and their owners) and a kind of new “sorority” to belong to. The food blogging world is much the same.

I read a statistic that there are over 33,000 food blogs. And they all seem to juggle recipe writing, food blogging, food photography, facebooking, tweeting, pinterest, instagram and so much more. I am exhausted just talking about it. And humbled. It is actually much more difficult than I ever imagined. Not everything I make comes out great. I take a lot of photos but often don’t get “the shot”. I don’t always have something interesting to write about or witty to tweet about. So let me take this opportunity to say, to food bloggers around the world, I am profoundly impressed.

This recipe comes from two amazing food bloggers. It’s a cross between Salted Chocolate Toffee Pretzel Bark from Mel’s Kitchen Café and a Nutella version from Two Peas and Their Pod.

Ruby

Ruby

INGREDIENTS
4 cups mini pretzels, either whole or gently broken
1-cup butter (2 sticks)
1-cup light brown sugar, lightly packed
1-12oz. bag semi-sweet chocolate morsels
½ cup Nutella
Sea Salt

DIRECTIONS

Pre-heat oven to 375 degrees. Line a rimmed cookie sheet with non-stick foil. Cover the pan with the pretzels.

Heat the butter and sugar in a medium sized saucepan until simmering. Then simmer an additional 3 minutes. Pour caramel sauce over pretzels. Gentle shake the pan to spread out the caramel more evenly.

Put the pan into the oven for about 5 minutes. Caramel will begin bubbling.

In a microwave safe bowl, melt the chocolate chips for about 1 minute. Stir and melt another 30 seconds. Continue to melt in 10 second increments, and stir, until chocolate is smooth. Add in Nutella and mix.

Remove pan from the oven and pour chocolate mixture over the caramel pretzels. Chocolate will be thick and need a bit of spreading once on the pretzels. Use an offset spatula to gently spread the chocolate. Sprinkle with sea salt and put into the refrigerator for 1-2 hours or until completely cooled. It’s worth waiting for!

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