Recipe of the Month

Chef DaveExecutive Chef Dave Chabot instructs on the art of a creating your own culinary delight each month.

Salted Caramel Pretzel Bark

Ingredients

  • ½  bag of mini pretzel twists
  • 2 sticks of butter (1 cup total)
  • 1 cup of brown sugar
  • 1 bag of chocolate chips (2 cups)
  • Sea salt or table salt

Directions

  • Preheat your oven to 350 degrees.
  • Then line a half sheet pan with aluminum foil and lay a single layer of pretzels down.
  • In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.
  • Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.
  • Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
  • Spread the chocolate chips around with a spatula until mostly melted.
  • Sprinkle generously with salt.
  • Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
  • When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

Enjoy!