I had some applesauce in my fridge that needed to be used, so I decided to bake something. After seeing a bag of shredded carrots at Sprouts, I was sold on carrot cake. Just in case you fall into the same trap I did however, carrot cake calls for grated carrots, not shredded. A quick run through the food processor solved this problem for me quite well! I followed this recipe from I am Baker almost completely. The only change I made was a 1:1 substitution of applesauce for oil. It may just be my oven, but I needed to cut the baking time back by about 25 minutes; thankfully I always check really early. One of the layers was unfortunately not cooked completely in the middle, but I just ate around that small section. I also followed her frosting recipe, even though it uses a ridiculous amount of powdered sugar. I hope you enjoy!
A friend is hosting a World Cup Finals/Housewarming party. She asked if we could make anything German; we immediately decided pretzels. We use Alton Brown’s recipe and only make a few changes. 1. We never have Kosher salt or pretzel … Continue reading
It’s Wednesday night, the last night of Chris’s night float, and the season premiere of Psych. (Psych is a wonderful, funny, witty, and clean show on USA in case you don’t know.) Since Chris didn’t even come home today, Psych, and the thought of eating Salted Caramel Pretzel Bark tomorrow are getting me through the evening. I found this recipe on Pinterest quite a while ago, and we’ve made it upwards of 5 times. It is always a huge hit, and we are baffled if it lasts more than 2 days. The one downfall is that it melts quickly. You can use this as an excuse to eat it quickly!
Salted Caramel Pretzel Bark
Square lattice pretzels
1 cup butter
1 cup brown sugar
2 cups of chocolate chips
1. Preheat oven to 350.
2. Line a large cookie sheet with foil and cooking spray.
3. Cover the cookie sheet with a single layer of pretzels. (I’m a bit meticulous with this.)
4. Melt the butter and brown sugar in a medium sauce pan, over medium heat. Stir frequently, and boil until the mixture starts to stick to the bottom of the pan and a thick caramel forms. (I used this in the pumpkin caramel Heath cake too.)
5. Pour the caramel over the pretzels.
6. Bake for 5 minutes.
7. Sprinkle the chocolate chips over top.
8. Place the pan back in the oven for a minute to melt the chocolate.
9. Spread the chocolate around and sprinkle with sea salt. (As much or little as you like.)
10. Place the pan in the freezer for a few hours.
11. Once it is hardened, break the bark into little pieces and enjoy!
I store it in a plastic container with a lid, placing waxed paper between the layers. Keep the bark in the freezer until just before serving, as it will melt in a few minutes.