A week after Valentine’s Day, we decided we hadn’t eaten enough chocolate. It was time to learn to make some for ourselves, so we could eat it whenever our hearts desired. This recipe is so easy and stress-free that it is totally doable at home, whenever the craving to eat sweets, or just to zone out and “bake” (well…chocolate make), should strike. Ten of us gathered in the Steinhardt kitchen for a short tutorial, led by the spunky NYU student, (with a pastry certificate from Johnson and Wales) Meaghan Tobin. Thanks to Meg, we had three trays of delicious, salty-sweet, crunchy caramel-chocolate covered pretzels in no time. Thanks to a lovely group of participants, they were all eaten or taken home in doggie bags. This was our first kitchen tutorial, and we had a lot of fun. Thanks to everyone who joined us, and we hope to do many more!
Chocolate and Salt Caramel Covered Preztzels
Makes 1 baking sheet of bark
2 sticks unsalted butter
1 cup light brown sugar
12 oz. semi-sweet chocolate
Enough pretzels to cover baking sheet
Extra salt to sprinkle on top (optional)
Preheat oven to 400 degrees.
Melt the butter in sauce pan over medium heat .
Add the sugar and stir in. One it boils (bubbles lightly), time for three minutes and remove from heat.
Spread the pretzels on a baking sheet.
Pour caramel evenly over pretzels (it hardens quickly, so don’t pour it all in one spot!).
Put baking sheer in oven for 5-7 minutes.
In the meantime, settle up a double boiler (simmer water in a sauce pan, and set a smaller sauce pan on top of it. Be sure that the bottom of the top sauce pan doesn’t touch the water.)
When water is simmering, pour chocolate chips into top sauce pan, and stir occasionally until melted.
Remove pretzels from oven, and spread the chocolate evenly over them with spatula.
Sprinkle on extra salt if desired.
Let cool in the fridge for about an hour (if you’re in a mad rush for chocolate, put in freezer until hardened!)
Feed your friends. Or don’t, and eat it all yourself. Yum!