Comments on: Salted Caramel Pretzel Bark

By: Jen

Jen — Sun, 14 Dec 2014 01:38:13 +0000

Mine turned out wonderful! Thank you for the recipe. I waited until the butter and sugar was bubbly, and stirred it the entire time with a spatula. It came out Very smooth. It wasn’t gritty at all. 🙂 About Susie’s comment about what type of chocolate?….Well, I had 1/2 a bag each of semi sweet and milk chocolate chips. Mixed them together and used that for my recipe. No problems what so ever. It’s more of what type of chocolate you like.

By: Liz

Liz — Sun, 21 Sep 2014 23:31:42 +0000

This is great with white chocolate chips or a mixture of both

By: Susie

Susie — Wed, 11 Sep 2013 21:49:40 +0000

This is probably stupid, but I’m gonna ask anyway! What kind of chocolate chips? Semi-sweet or milk chocolate?

By: Robbyn Bray

Robbyn Bray — Thu, 29 Aug 2013 08:49:38 +0000

What size is the bag of pretzels, they come in many sizes, and what size is the jelly roll pan? Thanks

By: megan

megan — Sun, 16 Dec 2012 18:08:02 +0000

In reply to Quiltlover. I would just cut the recipe in half... You definitely want to have enough chocolate :)

By: Quiltlover

Quiltlover — Sun, 16 Dec 2012 14:35:23 +0000

I want to make these. I have all the ingredients, except I only have 1/2 bag of choco chips. Do you think this will be enough, or should I wait?!!

By: Treats for DH's squadron...need recipes!

Treats for DH's squadron...need recipes! — Thu, 13 Dec 2012 14:26:50 +0000

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By: megan

megan — Wed, 12 Dec 2012 19:15:09 +0000

In reply to Dana. I read that somewhere too, and you might be right. I also read the graininess can come from cooking at too high a temperature for too long, so it could be either haha. I'll have to try the 3 minute boiling next time - thanks!

By: Dana

Dana — Wed, 12 Dec 2012 16:28:09 +0000

Maybe the graininess problem was from not boiling the butter/sugar mixture long enough? This is just like the saltine toffee cookies recipe I’ve made, which says to boil the butter/sugar mixture for a full 3 minutes (mixture should be bubbling the whole time). This is what I do and have never had a problem with the caramel having a grainy texture. I need to try this version with the pretzels. 🙂

By: megan

megan — Wed, 12 Dec 2012 11:23:08 +0000

In reply to joanna. That's what the original recipe called for, but I don't think it's a hard and fast type of recipe. If you've successfully used your ratios for caramel in the past, I'd say go for it. The end result is going to be good, no matter what.