12 oz. bag of semi-sweet chocolate chips (verify gluten-free)
Additional coarse sea salt for sprinkling
INSTRUCTIONS
Line a jelly roll pan with aluminum foil. Don't use a cookie sheet without edges as your caramel will run off! Preheat the oven to 400°.
Cover the pan with a single layer of pretzels (it's okay if some overlap).
Melt the butter in a saucepan over medium heat. Once the butter is melted, add the sugar and stir to incorporate. Allow the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir frequently. The browning process should take about 3-4 minutes from when it starts to bubble. It will thicken as it cooks as well.
Remove from heat and stir in the vanilla extract and sea salt. Pour caramel mixture evenly over the pretzels. Don't worry if every bit doesn't get covered. The caramel will melt further and fill in most of the gaps.
Put in the oven at 400° for five minutes. Remove from oven, sprinkle chocolate chips over the surface, and put back in oven for 3 minutes. Remove from oven; use a spatula to spread the melted chocolate chips over the whole surface.
Sprinkle extra sea salt over the surface.
Let cool on the counter top for a few minutes and then pop into the fridge or freezer for at least two hours.
When it comes out of the fridge/ freezer, break it up into uneven chunks with your hands and serve.
NOTES
As always, be sure to double-check all of your ingredients to ensure they are gluten-free.
Don't walk away while the butter mixture is cooking! Stir frequently!
Recipe from: Michelle @ MyGluten-freeKitchen.com
