Thursday, November 22, 2012

Pretzel Caramel Chocolate Bark

Now that I have been schooled in the ease of making chocolate bark, I will probably become rather obsessed with all the different variations. Just to warn you. The simple recipe and mess-free cleanup gives me time to broach different subjects for this the relationship of food and family. Since it is Thanksgiving weekend I suppose I should say something profound and touching detailing how thankful I am for all of my blessings in life. Don't get me wrong, my life thus far has been filled with beautiful memories and wonderful family....but let's all just say what we really feel about this holiday. It's an excuse to bring all of your dysfunctional family members together and buffer their feuds and fights with copious amounts of rich and fatty foods. Nothing can simmer down a bad temper like sleep-inducing turkey and sweet pumpkin pie. This chocolate bark was an easy way to use up some pantry staples, like half a bag of crushed pretzel pieces and a bit of leftover caramel sauce. The recipe is so simple that my 3 year old niece was able to help me make the whole thing, and the rustic look of the broken bark helped to hide the obvious fingerprints where she decided to dip her finger in the melted ingredients, "Just to check it, Auntie."

Pretzel Caramel Chocolate Bark

  • 1 bag of semi-sweet chocolate chips
  • 1/2 to 1 cup of caramel sauce, the fruit dip variety works best
  • A few handfuls of crushed pretzels
Melt the chocolate chips by tempering them in the microwave, heat for 30 seconds and stir after each stint in the microwave. Spread the melted chocolate on a baking sheet lined with wax paper. Allow it to set for 10 - 15 minutes in the freezer or until hard. Then spread the caramel sauce evenly over the top of the chocolate and top with the crushed pretzels, I like to use a meat tenderizer, it allows for maximum satisfaction when crushing your enemies....I mean the pretzels. I set my bark to freeze overnight just to ensure that the caramel set up sufficiently. Break it up with a small sharp knife or your fingers and enjoy!

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