Hi,
My name is Brenda AKA: NaturesFairy from YouTube. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
Thank you for visiting my blog.
I recently was looking through my old recipe index box and found this recipe for Caramel Chocolate Pretzel Bark. I haven't made this in years. I substituted Gluten Free Pretzels for Regular Pretzels. This bark is easy to make and taste terrific. It would make a great Holiday Gift.
Caramel Chocolate Pretzel Bark ~ Gluten Free
Line a 15 X 10 Jelly Roll pan with Aluminum foil
8 oz. Mini Pretzels or Sticks. I broke the sticks in half. I used Gratify Gluten Free Pretzels ~ Sea Salt Sticks or use regular pretzels if your not Gluten Free
In a Medium Sauce pan combine over medium high heat 1 cup Butter, sliced 1 cup Brown Sugar, packed Bring to a boil stirring occasionally. When it reaches a rolling boil, boil without stirring for 3 Minutes.
Pour over the Pretzels. Use a rubber spatula to help spread it evenly over the pretzels.
Bake in a Preheated 375* oven For 5 Minutes Remove from the oven and sprinkle on 12 oz. Semi-Sweet Chocolate Chips. Let it sit for 5 minutes. Use an off set spatula to spread out the Chocolate. Sprinkle with Sea Salt, I used Himalayan Pink Sea Salt (salt to taste)
I let my bark harden for 1 hour at room temperature and then in the refrigerator for another hour or until firm.
Remove the bark from the pan, peeling off the aluminum foil.
Either cut your bark with a knife or break apart with your hands for a more traditional bark look.
I store my bark in the Refrigerator until ready to serve.
We love Peppermint Bark. This Candy is super easy to make and it's naturally Gluten Free.
For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes
Peppermint Bark
In a Microwave Safe Bowl add: 10 oz. Dark Chocolate Morsels Melt in the Microwave,, in 30 second increments. Mine took a total of 1-1/2 Minutes to melt. Stir with a Rubber Spatula
Take a Large Cookie Sheet, turn upside down. I used Reynolds Non-Stick Pan lining Paper or you can use Parchment Paper (Spray a little cooking spray on the cookie sheet to help it stick) You could also use Silpat baking mats.
Using an offset Spatula Spread out the Chocolate, to an even thickness Refrigerate until cooled and hard: about 20 minutes.
In a Microwave Safe Bowl Add: 10 oz. White Chocolate Morsels Melt in the Microwave,, in 30 second increments. Mine took a total of 1-1/2 Minutes to melt. Add 1-1/2 tsp. Pure Peppermint Extract Stir with a Rubber Spatula Cool for a few minutes
Use either Candy Canes or Peppermint Starlight Candies I used the Starlight Candies, approximately 20-22 Candies Place into a Ziplock bag Using a Meat Mallet or a Wooden Rolling Pin crush the candies into different size pieces.
Using an offset Spatula Spread out the White Chocolate, to an even thickness Sprinkle on the Crushed Peppermint Candies, Gently push them into the White Chocolate to help them stick.
Place back in the Refrigerate until cooled and hard. About 30 Minutes.
You can cut the Bark with a knife or break them apart by hand which is more traditional.
