It’s that time of year when everyone’s calendars are sprinkled with holiday parties. To get in a festive spirit, I have been sharing a collection of desserts to bring to – or serve at – at holiday party. We started off simple with some store-bought favorites, and then moved along to halfway homemade desserts that utilize mixes to save time and energy. Today, I am sharing a delightful dessert that is made from scratch: Chocolate Caramel Pretzel Bark.
This pretzel bark is really easy to make, and it would make a beautiful gift. It is also dangerously good – some of my co-workers were addicted. I love the sweet and salty flavor combination. While the active preparation time is only 30 minutes, you do need to allow a few hours of time for the bark to harden. I suggest making this the night before the party.
For the Chocolate Caramel Pretzel Bark you will need:
a 9×13 inch pan with edges
24 ounces melting Chocolate (or Chocolate chips)
2 cups Mini Pretzels (the traditional pretzel shaped ones)
1 cup Brown Sugar
1/2 cup Salted Butter
1/2 cup Heavy Cream
1 tablespoon Vanilla
Total time: 4 hours
Active Time: 30 minutes
Melt the butter in a saucepan over medium heat. Then add the brown sugar and whisk until melted.
Add the cream and vanilla and let the sauce slowly simmer and reduce for 20-25 minutes, until it has thickened.
While the caramel is simmering, line the pan with parchment. Then lay pretzels over. I was generous with the pretzels, adding as many as I could in a single layer.
Once the caramel is ready, reduce heat to low to keep warm. Then melt the chocolate in a double boiler (or, by placing a saucepan into a larger pan of boiling water). If you are using chocolate chips, you may find that adding a tablespoon of cream helps the chips melt into a smooth chocolate.
Drizzle about 1/3 of the caramel over the pretzels. Then drizzle half of the chocolate over. Use a spatula to evenly spread out the chocolate. Then drizzle the remaining caramel and then the chocolate over. Again use the spatula to evening distribute everything.
Let the bark cool. I let it cool on a counter, but you could place it in the fridge.
Once the bark as hardened, lift the parchment to remove it from the pan. Then use a sharp knife to cut into triangles. It might break a bit as you do this, but the little broken bits are great snacks.
I still have one more post coming in this holiday dessert series. Ready for a sneak peek?
The recipe for Raspberry White Chocolate Cupcakes with Mascarpone Frosting is coming your way next week.