Salted Caramel Pretzel Bark
You can never have too many dessert recipes, so give Salted Caramel Pretzel Bark a try. This recipe serves 36 and costs 63 cents per serving. One portion of this dish contains roughly 2g of protein, 8g of fat, and a total of 161 calories. This recipe from Inside BruCrew Life requires butter, hershey kisses, pretzels, and sprinkles. 4508 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 27 minutes. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. Try M&M Salted Caramel Pretzel Bark, Caramel Pretzel Salted Peanut Potato Chip Bark, and Salted Caramel Bark for similar recipes.
Servings: 36
Preparation duration: 15 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 c. melted butter
2 bags Hershey's caramel kisses (10 oz. each)
2 c. coarsely chopped pretzels
2 tsp. sea salt, divided
sprinkles
1/4 c. sugar
Equipment:
bowl
baking sheet
frying pan
oven
knife
Cooking instruction summary:
In a bowl combine the pretzels, sugar, and 1 tsp. sea salt. Pour in the melted butter and stir until it is all coated. Spread out on a greased 10x15 baking sheet. Press the pretzels down evenly over the whole pan. Bake at 350* for 8 minutes.Remove the pan from the oven and immediately place the kisses on the hot crust. Place it back in the oven for another 6 minutes. As soon as you remove the pan, gently press the kisses down with the edge of a knife. Spread out the melted chocolate carefully. Top with sprinkles and the last teaspoon of sea salt. The chocolate will set up fast, so you need to work quickly. Press the sprinkles into the chocolate with the back of a clean spoon if desired. Refrigerate at least 10 minutes. Break into chunks.
Step by step:
1. In a bowl combine the pretzels, sugar, and 1 tsp. sea salt.
2. Pour in the melted butter and stir until it is all coated.
3. Spread out on a greased 10x15 baking sheet. Press the pretzels down evenly over the whole pan.
4. Bake at 350* for 8 minutes.
5. Remove the pan from the oven and immediately place the kisses on the hot crust.
6. Place it back in the oven for another 6 minutes. As soon as you remove the pan, gently press the kisses down with the edge of a knife.
7. Spread out the melted chocolate carefully. Top with sprinkles and the last teaspoon of sea salt. The chocolate will set up fast, so you need to work quickly. Press the sprinkles into the chocolate with the back of a clean spoon if desired. Refrigerate at least 10 minutes. Break into chunks.
Nutrition Information:
covered percent of daily need
