Flipz Salted Caramel Pretzels 90g

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If you will have a lot of leftover brownies, consider only cutting the ones you need and leaving the rest as a slab of brownies. This homemade ice cream is so incredibly creamy. Everything you remember about ice cream as a kid. So rich, so decadent. I’m in love. Spread the chocolate on a large parchment paper lined baking sheet with an offset spatula or a rubber spatula or a silicone spatula. Remove the caramel from the stovetop and stir in the vanilla extract. Set aside to cool for 10-15 minutes while you work on the rest of the bark. Beat for 4-6 minutes on medium-high speed. (as fast as you can mix without it spattering out of the bowl)

Pour into freezer safe container & drizzle in caramel syrup, add regular caramel, pretzels & sea salt.But my favorite part? These are just perfectly crisp on the edges, but soft and gooey in the center. The best kind of cookie. I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season. It’s cheesy, but they do only come once a year! Then, just because it sounded good, I added some crushed pretzels as a mix-in right. The flavor is SPOT ON. I mean, obviously. Salted caramel pretzel? Come to mama. First, melt your chocolate. Good quality chocolate chips are a must! I like the ghiardelli brand of chocolate chips, for melting, or you could even melt a a couple of Hershey’s chocolate bars. Next, Smooth the melted chocolate onto parchment paper. Throw on some pretzels (they don’t need to be in an even layer). Then, drizzle the pretzels generously with melted caramel and top the bars with some more melted chocolate and a little sprinkle of sea salt–YUM! Candy making was a whole process at my house growing up. We made gobs and gobs of candies, turtles, peanut butter balls, coconut balls, chocolate pizza, and more! It was such a fun time and I loved helping it. Salted Caramel Pretzel Snaps Make the cake. Stir the caramel and sea salt together in a small bowl. Set aside. Put the butter, flour, baking powder, cocoa powder, sugar, eggs, milk and vanilla in a large mixing bowl. Whisk together with an electric hand whisk for about 30sec until the mixture is smooth and combined (don’t overwhisk).

They’d also be perfect for Valentine’s day. But let’s be honest, you really don’t need any excuse at all–just a sweet tooth and a few minutes of your time. Enjoy! To start, I like to line my brownie pan with parchment paper leaving an overhang on 2 sides. This helps to easily remove the brownies from the pan and create clean slices. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Can this recipe be made gluten free?

Store any leftover brownies in an airtight container. They will last for 3-4 days stored on the counter or a couple more days if refrigerated. The pretzels will lose their crunch a bit after a couple of days but the brownies still taste delicious! Sprinkle sea salt evenly over chocolate before it starts to harden. Allow the baking sheet to harden in the fridge for at least 1 hour. Freezing: You can freeze the bark for 2-3 months in an airtight container. Let it thaw at room temperature for an hour before serving. chocolate-covered caramel chunks, you can use regular chunk chunks of course, but these are better. I use Dove milk chocolate caramels.