Before you make this you should know something....You won't want to give it away. You'll want to keep it all and not share. You'll want to curl up on the couch with some hot coffee and eat it all day long.
In other words, make this when you have some spare will power, ok?
Still want to make some?
Salted Caramel Pretzel Bark
1 cup butter1 cup light brown sugar
bag of mini pretzels twists, squares, whatever makes you happy
12-oz bag of semi-sweet chocolate chips
Preheat oven to 400 degrees.
Melt butter in a medium sauce pan on medium heat. While butter is melting, line a baking pan/sheet (something with a lip on it) with aluminum foil, I love the non-stick variety for things like this.
When butter is melted, add brown sugar. Stir gently and bring it to a simmer. You want to watch for it to start to turn amber-ish and you want all the grainy-ness to be gone. Time will vary but just watch and wait for it to start to turn color...once it starts to turn you can check for the gritty feeling on the back of the spoon.
Once your butter/sugar mixture is ready, you'll want to spoon it evenly over the layer of pretzels by drizzling it back and forth. Work quickly but evenly. Once you've covered your pretzels put the cookie sheet in the oven for 5-7 minutes. For best results do one sheet at a time if doing more than one batch.
Once removed from the oven allow to harden for a minute or two then sprinkle the bag of chocolate chips over the top...when chips are shiny spread gently over the surface. Sprinkle generously with sea salt.
Refrigerate until hardened and break into pieces. Or just eat in from the pan.