Caramel Chocolate Pretzel Bark

When I started teaching, I got roped into buying for whatever fundraiser the students' sports teams or classes were doing. I've gotten a wallet from Thirty-One, discount cards for restaurants around town, and my favorite kind: food. Frozen cookie dough comes in handy when I want to bake rewards for students on weeknights so I get a couple tubs. Virginia Diner categories are fun to look through as there are always a lot of offers, especially around the holidays. This year I got some peanut brittle squares which are very good and next year, I look forward to getting something different (like the pecan turtles!)
  



Looking through the category though, I can't help wonder why I haven't tackled making the same things myself. I made it a goal of mine to make my own candies so when I saw how easy this recipe was, I went for it. I haven't gotten really reached my goal, but I think I'm well on my way. I've perfected homemade caramel with this bark recipe. I'm sure there's a more difficult way to make caramel to make it taste even dreamier, but I'm happy with the way this turned out. I love the combination of all the flavors and textures in this bark. I guess the only thing missing is peanut butter since peanut butter and chocolate make the best couple in the world!



This recipe makes a little less than 2 pounds of bark so it certainly makes a lot. I shared this with my students the other day and they loved it. Break this up into small pieces as it can be rich in just one small bite. Enjoy!

Caramel Chocolate Pretzel Bark
From Live Love Pasta

2 sticks of unsalted butter
1 cup light brown sugar
1 lb bag of mini pretzels (you won’t use the whole bag)
12 oz semi-sweet chocolate chips
Sea salt, for sprinkling on top

Preheat the oven to 400F. Cover an 11×17 baking sheet with aluminum foil. Place enough pretzels on the prepared baking sheet to form a single, even layer.

Melt 2 sticks of butter in a small saucepan over medium heat. Once the butter has melted, add the brown sugar and stir well to incorporate. Allow the brown sugar and butter to simmer and bubble, but do not let it boil. Stir the butter-sugar mixture occasionally. It should take about 3 minutes for the butter and sugar to caramelize, but keep a close eye on it because it will burn quickly.

When the sugar and butter have caramelized, pour the mixture evenly over the pretzels, strafing it back and forth down the length of the sheet. The caramel hardens quickly so it’s important to pour it as evenly and quickly as possible. If there are any clumps, use an offset spatula to spread the caramel as best you can. Bake for 5 to 7 minutes. Allow to cool completely.

Microwave chocolate chips in intervals of 30 seconds, stirring after each interval, until smooth. Pour the chocolate over the pretzel-caramel mixture, strafing it down the length of the baking sheet just as you did for with the caramel layer. Again, move evenly and quickly. Use an offset spatula to smooth out any clumps or thick spots. Sprinkle sea salt evenly over chocolate before it starts to harden. Allow the baking sheet to harden in the fridge for at least 1 hour.

When the bark has cooled and hardened, remove from the fridge and carefully pull the aluminum foil off the back. Break the bark into pieces and serve. Best stored in the refrigerator.

Caramel Popcorn

Despite all the baking and cooking I do, I have never ventured into candy making. It always seemed a little daunting, but so did working with yeast. Since I've gotten over that fear, I thought it was time to get over the fear of candy making. Of course, caramel popcorn isn't really candy making, but it's something. Since this did turn out well, I'll definitely have to experiment with hard candy and caramel candies too.

I definitely went with the easy caramel recipe, but it tastes just as great. I know there's a way to make caramel by cooking heavy cream and sugar and stirring constantly, but I found another way to make it by boiling brown sugar and butter for just five minutes. You don't even touch it during those five minutes, so how much easier can it get? The most difficult part of this for me was making sure the popcorn was evenly coated with the caramel. I used the biggest bowl that I had, but pieces of popcorn still went flying everywhere. Baking the popcorn afterwards made breaking it apart more manageable.



Try this recipe! It's so easy to make. I took it to the cooking group I talked about in the previous post and it was a big hit, so I'm sure it'll be a hit at the next gathering you take it to. You could also opt to make popcorn balls instead for better snacking purposes. Enjoy!

Caramel Popcorn
From Baked Bree

8 cups popped popcorn (well salted)
3/4 cup brown sugar
6 tbsp butter
3 tbsp corn syrup
1 tsp vanilla
1 tsp baking soda

Add brown sugar, butter, and corn syrup to a saucepan. Bring the mixture to a boil and let boil for 5 minutes. Do not stir. Take the mixture off of the heat and add the vanilla and baking soda.

Pour the caramel over the popped popcorn. Toss until all of the popcorn is coated.

Spread the popcorn out on a parchment or foil lined baking sheet. Bake in a preheated 200 degree oven for 10 minutes.