2 sticks unsalted butter
1 cup light brown sugar
12 oz mini twist pretzels
12 oz semi-sweet chocolate chips
Sea salt
Preheat oven to 400°. Wrap 2-3 baking pans with foil. Arrange pretzels in a single layer over the pans.
Melt butter in saucepan over medium heat. Add brown sugar and allow to softly simmer for about 3 minutes. Stir frequently to prevent burning and reduce heat if approaching a boil.
While waiting for caramel to form, set up a double boiler.
After the butter and sugar have caramelized, pour the mixture evenly and thinly over the pretzels. If the caramel begins to cool and thicken, return to heat for a few minutes.
Bake caramel pretzels at 400° for about 5-7 minutes. Watch closely to prevent burning. Add chocolate chips to double boiler so they will be melted by the time the pretzels are done.
Pour melted chocolate over pretzels. Gently use a spatula to distribute the chocolate evenly. Sprinkle sea salt over bark.
Place bark in refrigerator or freezer to set for about 60 minutes. Break into smaller pieces and keep chilled.
