Chocolate Caramel Pretzel Bark
1 cup (2 sticks) of unsalted butter
1 cup packed light brown sugar
¼ tsp. sea salt
½ tsp. pure vanilla extract
5 cups pretzels (can make this gluten free by using gluten free pretzels)
18 oz. of semi-sweet chocolate (can use 12 oz. bag if you don’t want less chocolate, but what’s up with that?)
Sea salt for topping.
Preheat oven to 400 degrees.
Line a jelly roll pan with aluminum foil. Must use a sheet with edges! Lay out your pretzels in one layer – okay if some overlap slightly!
Melt the butter in a saucepan over medium heat, Once the butter is melted add the sugar and stir allowing the sugar and butter to simmer and bubble – don’t let it boil. Stir frequently…should take about 3-4 minutes. It will thicken and cook at the same time.
Remove from the heat and add vanilla and sea salt. Pour caramel mixture evenly over the pretzels. There could be a few gaps, but don’t worry (it will melt further and cover in the oven!).
Put in the oven for 5 minutes. Remove and sprinkle chocolate chips over evenly. Put back in the oven for 3 minutes. Remove and use a spatula to spread the melted chocolate chips over the entire surface.
Sprinkle a little sea salt over top. Let cool for a few minutes then pop into the freezer/or refrigerator for at least 2 hours. When it’s done, just break into pieces with your hands and serve! Keeps best in refrigerator.