Flipz Salted Caramel Pretzels 90g

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I use semisweet or dark chocolate for my pretzel bark because personally I think it pairs best with the sweetness of the caramel. But if you are a milk chocolate type of person, by all means use that instead! For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Salted Caramel Pretzel Bars — Are you like me?Do you love those sweets that are a little on the salty side? Sweet & Salty treats are among my most favorite. Think … what’s your favorite candy bar? Does it have a little of both? The best of both worlds you might say? If it does — we have that in common! Well, today’s latest recipe falls into that category. BUT first I have to tell you a little about what’s in store for you this week!

Preheat oven to 170°C (150°C fan) mark 3. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a bit higher than the sides of the tin. Increase the heat slightly to medium heat until the mixture comes to a simmer, but not a rolling boil. You just don't want to rush the process or cook over too high of heat or you run the risk of burning the caramel. Once the cake has cooled, make the frosting. Put the butter in a small mixing bowl and beat in the icing sugar and vanilla extract until smooth. Beat in the cream cheese until combined. In a separate small bowl, stir together the caramel and golden syrup.

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But here’s the thing. I love a crisp on the edges, doughy in the center, chocolate chip cookie more. So much more. You can easily double or triple the batch to have plenty for bake sales or taking to share with friends and neighbors during the holidays. I don’t even know if I should be calling it a recipe as there’s not really much to it. In fact, I was trying to hurry so I put two pieces of parchment out, one for me and one for our 10year old and 6year old. The 10year old did the chocolate and caramel and the 6year old placed pretzels and sprinkled salt. I chose to photograph their’s just to prove it could be done by a child. Absolutely! I love to offer a lazy girl version which requires a lot less effort as well as a different way to recreate it by making everything from scratch. However, I did get to make something pretty amazing (if I do say so myself!) last week, which I couldn’t wait any longer to share with you. I commandeered a friend’s kitchen to make these Salted Caramel Pretzel Brownies for Cathy’s birthday – we had been eyeing up a few similar recipes during lectures (oops) and her upcoming birthday presented the perfect opportunity to surprise her with them. Without a 20x30cm tin available, I ended up using a 20×20 tin (probably better considering how rich they are!), and adapted a few different recipes – so was a little apprehensive about the result.

To serve, carefully release the cheesecake from the springform tin and slide onto a serving plate. Sprinkle the reserved pretzel crumbs on top of the cheesecake and gently push in the chocolate-coated pretzels to decorate. Remove the caramel from the stovetop and stir in the vanilla extract. Set aside to cool for 10-15 minutes while you work on the rest of the bark.

How to store the brownies

Once you are ready to serve, thaw it in the fridge overnight and enjoy! I literally have a bunch of this caramel chocolate bark in the freezer in preparation of Christmas as we speak! Can I use homemade caramel for this recipe? I can’t even tell you just how good. But I can say that the family polished this batch off in one night – gone & already asking for more.

The brownie batter gets swirled with salted caramel and then sprinkled with crushed pretzels before baking. Homemade salted caramel Place the chocolate chips in a microwave safe bowl and microwave on 50% power in intervals of 30 seconds until smooth, stirring the after each interval. Candy making was a whole process at my house growing up. We made gobs and gobs of candies, turtles, peanut butter balls, coconut balls, chocolate pizza, and more! It was such a fun time and I loved helping it. Salted Caramel Pretzel Snaps Three years ago: Chocolate Peanut Butter Icebox Cake and Burrata with Lentils and Basil Vinaigrette

Ingredients

Pre-heat oven to 400° F. Cover an 11×17 baking sheet with aluminum foil or parchment paper. Set aside. After letting the chocolate and butter mixture cool for a few minutes, add the sugar and then the eggs and stir well. Next comes the cocoa powder, flour and salt. Stir until it's just barely incorporated.