Thursday, December 22, 2011

last minute holiday idea....

I know lots of us enjoy a simple way to tell others we love them....I decided to tell my family & friends this via chocolate....

Incase you are stumped on a last minute stocking stuffer or yummy treat to pass at your holiday gathering, here is one that is sure to please.  I can't tell you how many times I keep catching my husband & kids sneaking these treats when I've been trying to save them as little gifts....

Holiday Salted Caramel (+chocolate) Bark
 What You Need2 sticks of unsalted butter
1 cup light brown sugar
1 pound bag of mini pretzels sticks
12 ounce bag of semi-sweet chocolate chips
sea salt, for sprinkling on top
 Preheat the oven to 400 degrees F. Cover a baking sheet with aluminum foil. Set aside.
Melt 2 sticks of butter in a small saucepan over medium heat. While the butter is melting, place enough pretzels on the prepared baking sheet to form a single, even layer.
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. You may need to adjust the temperature to low. 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 5-7 minutes.
While those bake, set up a double boiler for your chocolate chips and careful the water does not touch the bottom of the container that chips are setting in - they will burn!  Once smooth and melted, 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.

My hubby designed these cutie pie labels....


1 comment:

Rachael said...

looks delicious! great gift idea too!