Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: about 8 depending on size of chunks
2 sticks of butter
1 C. of light brown sugar
1 reg. bag of pretzels (you’ll use about 3/4 of the bag, crush them a little)
12-ounce bag of chocolate chips, you can use semi-sweet, milk chocolate, dark chocolate, and whatever strikes your fancy!
Salt (sea salt, table salt, kosher salt)
What to do:
Preheat the oven to 400.
Line a 9×13 baking pan with parchment paper or tin foil treated with cooking spray, cover with pretzels
In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved and it starts to boil. Let it boil gently without stirring for 3 minutes. When you have a nice, brown caramel color pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out; you have to work quickly and gently. It hardens fast so even pouring is the best method.
Bake the sheet for 5 minutes.
Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula or an offset spatula to evenly spread the chocolate over the top.
Sprinkle with salt and refrigerate for a minimum of 1 hour.