Hubba, hubba. :)
In this photo, Steve happens to be making one of the most delicious treats we've ever had, a perfect balance of chocolatey-caramely-crunchy-salty goodness. {swoon}
Since we first discovered the recipe for this delightful concoction while living here in New Zealand (and will undoubtedly be enjoying it for years to come), I thought I'd blog about it, while simultaneously sharing the recipe with readers. Win-win all around.
Since we first discovered the recipe for this delightful concoction while living here in New Zealand (and will undoubtedly be enjoying it for years to come), I thought I'd blog about it, while simultaneously sharing the recipe with readers. Win-win all around.
The official name of this yummy goodness is Salted Chocolate Toffee Pretzel Bark, which we found over on Mel's awesome recipe blog. I don't know Mel personally, but have been cooking from her website for years. Great stuff, folks. We've enjoyed some of her recipes more than others, but have never had a true "miss" from her site. This here recipe is a slam dunk in our book! It has to be a crime...somewhere...to make something this tasty so quickly and easily.
Preheat your oven to 375. Line a baking sheet with foil (use non-stick foil or spray the foil lightly), or non-stick parchment paper. Spread broken-up pretzel pieces in the pan...aim for just a bit more than a single layer (not too deep).
On the stovetop, combine one cup (2 sticks) of butter with one cup of packed light brown sugar. Stir and cook over medium heat. **New note: My family has realized, after several batches, that we like just a BIT more caramel/toffee, so I've been making it with 1 1/4 or 1 1/2 cups each of butter and brown sugar, especially if I have more pretzels or I am using a larger pan (all other instructions the same).
When the mixture begins to gently bubble and simmer, let it cook 3-5 more minutes, without stirring (shorter time for softer toffee, longer time for crunchier toffee). Pour evenly over the pretzels.
Place the pan in the heated oven, and cook for 5 minutes.
After baking, remove from oven and sprinkle semi-sweet chocolate chips evenly over the top.
After 2 or 3 minutes, use a spatula to gently spread the melted chocolate evenly over the pretzel layer.
Sprinkle with sea salt...
Let cool until chocolate hardens (since we are very impatient, we put ours in the fridge to hasten the hardening). Break into pieces, and enjoy!
There you have it, my friends. We triple-dog-dare-you to not love this delectable little goodie.
Sounds delightful and I will make some at the cabin so that the Caldwell family has some token presence and we will all thank you!
ReplyDeleteThose look SO good! I'm going to have to try them!
ReplyDeleteWhen is/was the cabin trip?? Moments like this I get homesick.
ReplyDeleteMindy this recipe is KILLING ME! I have been off added sugar for about 11 days. I do good most of the time, but then I see something like this and it's all I can think about. I have a cheat day coming up, so thanks for helping me find a worthwhile cheat!
Oh no... Another Caldwell favorite recipe is going to become a Mathis favorite recipe! Love you. (I agree, hubbies look super attractive when cooking, doing dishes, changing diapers... hehe).
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