I tend to favor bar-like treats over fancy cookies. To my way of thinking, they are just more interesting. Some of them take quite a bit more work than your average run-of-the-mill cookie, yet others are the very essence of simplicity itself.

I like to surprise my friends throughout the year with little bundles of homemade treats, so it pleases me inordinately when I find one that I think would be suitable to add to my collection. Of course, I will have to run a taste trial or two before I commit to adding them to the larger operation. I expect these to pass with flying colors.

 

INGREDIENTS

12 ounces good quality semi-sweet chocolate chips, divided (I like Ghirardelli best for melting)

8 ounces mini pretzel twists, half of a regular 16-ounce bag

11 ounce bag Kraft Caramel Bits or homemade caramel

Sea salt for sprinkling

 

INSTRUCTIONS

 

Line a large, rimmed baking sheet with parchment paper.

Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth. Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it’s ok if they overlap!) and gently press them into the chocolate.

Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.

Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.

Refrigerate until hardened.

Cut or tear into pieces, Enjoy!

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Quick Tip:  If you store these in an airtight container in your fridge, they will keep almost indefinitely. It is especially important to store them in your fridge if you live in a hot and humid climate zone.

Recipe and image courtesy of Lauren at Tastes Better From Scratch