edits by Patty Kubitzki, SecretsFromTheHeart.com
2 sticks of butter (unsalted is fine)
1 cup of light brown sugar
1 reg. bag of small pretzels
12 ounce bag of chocolate chips (I used semi-sweet)
Coarse Sea salt
¼ c. chopped slivered almonds – optional but makes chocolate less messy to eat
Preheat the oven to 400 degrees.
Line small cookie sheet or sheet cake pan with parchment paper, cover with pretzels (just one layer) In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3 minutes. Do NOT let it boil. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. Don’t worry about spreading it out real evenly, as mixture will level out during baking.
Bake the sheet for 5 minutes.
Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture.
Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn.
Remove from the oven and use a silicone spatula to evenly spread the chocolate over the top.
Sprinkle with sea salt and almonds and refrigerate for a minimum of 1 hour. Cut up.
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