I have never been a fan of mixing salty with sweet, for me it has always been one or the other…until now. Earlier this summer my BFF Kim and I had taken a Girl’s Only day at Walt Disney World at the end of an incredibly stressful week for both of us, and on the way home we stopped at a Steak ‘n Shake for dinner. Kim ordered a Salted Caramel Pretzel shake to go with her meal. This shake did not sound appealing to me at all. When her shake arrived she insisted I try a bit…I was in heaven! Who knew this salty-sweet combination was so yummy?
There was a problem with the chocolate-banana shake I ordered. I won’t go into the details of that but, I sent it back and ordered a Salted Caramel Pretzel instead. That shake made me happy. 🙂
Since that night I have been searching Pinterest for easy recipes that include the words “Salted Caramel Pretzel” and I have found several that I can’t wait to try!
- 2 Sticks of Butter
- 1 cup Light Brown Sugar
- 1/2 bag of Mini Pretzels
- 12 oz Bag of Semi-Sweet Chocolate Chips
- Coarse Sea Salt
- Preheat oven to 400 degrees
- Line a 13x9 pan with parchment paper of aluminum foil-if using foil spray with cooking spray
- Cover the bottom of the pan with pretzels
- Making caramel can be tricky...follow these directions very carefully
- In a medium saucepan melt the butter over medium-low heat
- When it begins to bubble add the brown sugar.
- Stirring occasionally let the butter/sugar mixture meld together and brown.
- This should take about 3 minutes. Do NOT let it boil, you will have sticky goo that is no good.
- When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so pour evenly.
- Bake the sheet for 5 minutes.
- Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
- Place back in the oven for about 45 seconds. Make sure they don't burn!
- Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
- Sprinkle with sea salt and refrigerate for a minimum of 1 hour.
- Once completely cooled break into small pieces.
- Store in an air tight container in the refrigerator.
Total time includes a minimum of 1 hour cooling time in refrigerator.
I will warn you, this stuff is like crack! It is so addicting and very dangerous because it is so easy to make you can easily whip up another batch when you run out. It was funny listening to people moan in delight at the picnic when they took their first bite of my Salted Caramel Pretzel Bark! There were a few pieces left in the container when it was time to leave the picnic and I was practically accosted by 2 different people who wanted to take some home.
Do you usually like salty and sweet together? What is your favorite salty-sweet combination? Leave me a comment and let’s chat.
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Click on the image to see the recipe.