Pretzel bark

Since Abigail's had braces, we've needed to rethink the whole movie-snack thing - popcorn is a no-no, and I have been faithful not to make it if she can't join in. So, when I saw this recipe on Pinterest, I knew we had a winner.

I was not disappointed.

Have a go at making it yourself, but I must warn you:

1. You will probably eat the whole thing in one sitting.
2. Melty chocolate is messy.

So long as we understand one another...


You'll need:

½  bag of mini pretzel twists

2 sticks of butter (1 cup total)

1 cup of brown sugar

1 bag of chocolate chips (2 cups)

Sea salt or table salt

Directions:

• Preheat your oven to 350 degrees.

• Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down.

• In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You’ll want to let it bubble a little and get really thick.

• Remove from heat and pour evenly over the top of the pretzels (don’t worry if every single pretzel isn’t covered). Put in the oven at 350 degrees for five minutes.

• Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.

• Spread the chocolate chips around with a spatula until mostly melted.

• Sprinkle generously with salt (but if you're like me, you'll probably forget).

• Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.

• When it comes out of the freezer, break it up into uneven chunks with your hands and serve.

Wet wipes are an optional, but helpful, extra.