Salted Caramel Bark

When it comes to chocolate, some people prefer milk, and some people prefer dark.  I love all chocolate, but white chocolate is my choice of poison.  I don’t even care if it’s not techiniquely chocolate.  It’s still sugar, and no one is going to argue against eating sugar, right?

This bark features the super sweet white chocolate with salty pretzels and crunch toffee bits.  Yummmm.  It’s easy to make and a great way to get a sugar fix.  It’s also a great way to cause a sugar coma crash, and it’s a great way to treat a sugar crash and bring you back up on a sugar high.  Make it, and you won’t be disappointed.

Slightly Adapted from Pennies on a Platter

12 ounces white chocolate, coarsely chopped
Kosher salt
Pretzels, coarsely chopped
Toffee pieces
Chocolate bark


Preheat oven to 250°F.

Line a baking sheet with parchment paper.  Spread white chocolate over parchment paper.  Bake for 40-50 minutes.  Stir every 10 minutes.  Remove from oven when white chocolate is caramel colored.  Spread evenly across the parchment paper.  Sprinkle with pretzels and toffee pieces.  Chill in fridge for 30 minutes.

Melt chocolate bark over a double boiler.  Drizzle over bark.  Chill for 30 minutes.  When completely chilled, break into pieces.  Store in refrigerator.


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