Salted Chocolate Caramel Pretzel Bark

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Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

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Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

  • Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

  • 1 cup / 226g butter

  • 1 cup / 200g brown sugar

  • 2 cups / 340g semi-sweet chocolate chips

  • coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

  1. Cover pan with an even layer of pretzels.

  2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

  3. Remove mixture from heat and immediately pour evenly over pretzels. 

  4. Place in the oven and bake for 6 minutes. 

  5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

  6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

  7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

  • If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. You can shop them on Amazon by clicking on the link to the right. —>

  • Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

  • Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

  • Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark
dessert, snack
American
Yield: 12-15 servings
Author:

Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!
prep time: 25 Mcook time: 6 Mtotal time: 31 M

ingredients:

  • mini pretzels, enough to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag or 200g
  • 1 cup / 226g butter
  • 1 cup / 200g brown sugar
  • 2 cups / 340g semi-sweet chocolate chips
  • coarse salt

instructions:

How to cook Salted Chocolate Caramel Pretzel Bark

  1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
  2. Cover pan with an even layer of pretzels.
  3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
  4. Remove mixture from heat and immediately pour evenly over pretzels.
  5. Place in the oven and bake for 6 minutes.
  6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
  7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
  8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

NOTES:

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Calories

398.37

Fat (grams)

24.26

Sat. Fat (grams)

14.77

Carbs (grams)

47.86

Fiber (grams)

2.24

Net carbs

45.63

Sugar (grams)

31.99

Protein (grams)

3.04

Sodium (milligrams)

384.00

Cholesterol (grams)

40.49
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator

Pumpkin Cinnamon Swirl Bread

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Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30?  Me neither, up until last year.  Actually, New Year's Eve.  (Yes, only 2 weeks ago.  I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them.  Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January.  Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't.  But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

  1. grain (not even quinoa)

  2. dairy (guess that ice cream is not going to become a part of me after all)

  3. sugar (say no to stevia)

  4. soy (watch out for sneaky ingredients like soy lecithin)

  5. alcohol (put down the vanilla extract)

  6. legumes (think beans and peanuts)

  7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

  • 2 1/4 tsp / 7g active dry yeast

  • 1/4 cup / 60g warm water, 110°F / 43°F

  • 1/4 cup / 50g + 1/2 tsp sugar

  • 1/4 cup / 60g warm milk, 110°F / 43°C

  • 2 Tbsp / 42g molasses

  • 3/4 tsp salt

  • 1 Tbsp / 14g oil

  • 1/4 tsp nutmeg

  • 1/4 tsp ginger

  • 1 egg

  • 1 cup / 246g pumpkin puree

  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

  • 1 1/2 Tbsp / 21g butter, melted

  • 1/3 cup / 67g brown sugar

  • 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

  1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

  2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

  3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

  4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

  5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

  6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

  7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

  8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

  9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

  10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

  11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

  • If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

  • This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl
bread, breakfast
American
Yield: 12-14
Author:

Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.
prep time: 50 Mcook time: 40 Mtotal time: 90 M

ingredients:

For the Bread
  • 2 1/4 tsp / 7g active dry yeast
  • 1/4 cup / 60g warm water, 110°F / 43°F
  • 1/4 cup / 50g + 1/2 tsp sugar
  • 1/4 cup / 60g warm milk, 110°F / 43°C
  • 2 Tbsp / 42g molasses
  • 3/4 tsp salt
  • 1 Tbsp / 14g oil
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 egg
  • 1 cup / 246g pumpkin puree
  • 3 1/2 - 4 cups / 420g - 480g all-purpose flour
For the Cinnamon Swirl
  • 1 1/2 Tbsp / 21g butter, melted
  • 1/3 cup / 67g brown sugar
  • 2 tsp cinnamon

instructions:

How to cook Pumpkin Cinnamon Swirl Bread

Make the Bread
  1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
  2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
  3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
  4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
  5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
  6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
  7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
  8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
  9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
  10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
  11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
  12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

NOTES:

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Calories

219.22

Fat (grams)

3.60

Sat. Fat (grams)

1.28

Carbs (grams)

41.35

Fiber (grams)

2.07

Net carbs

39.28

Sugar (grams)

9.02

Protein (grams)

5.33

Sodium (milligrams)

170.35

Cholesterol (grams)

19.66
Nutritional information is approximate and based on 12 servings.
Created using The Recipes Generator
What lurks in the darkness...

What lurks in the darkness...

Cinnamon Streusel Coffee Cake

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IMG_4443.jpg

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

  • 1/2 cup / 112g oil

  • 1/2 cup / 100g sugar

  • 1/4 cup / 50g brown sugar

  • 1 1/4 tsp baking powder

  • 3/4 tsp salt

  • 1 tsp vanilla extract

  • 1 egg

  • 1/2 cup / 122g plain yogurt

  • 1/2 cup / 119g milk

  • 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

  • 1/2 cup / 100g brown sugar

  • 2 1/2 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

For the Streusel

  • 1/3 cup / 67g sugar

  • 1/4 cup / 30g all-purpose flour

  • 1/4 cup / 23g rolled oats

  • 1 tsp cinnamon

  • 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

  1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

  2. In a separate small bowl mix together yogurt and milk. 

  3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

  4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

  2. Sprinkle evenly over batter in pan. 

  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

  1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

  2. Evenly distribute crumble over batter in pan. 

  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

  • Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

  • REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

  • Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

coffee cake, cinnamon swirl, brunch, streusel topping
breakfast, cake, dessert
American
Yield: 9-12 servings
Author:
Cinnamon Streusel Coffee Cake

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

For the Cake
For the Cinnamon Swirl
For the Streusel

Instructions

Make the Cake
  1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
  2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
  3. In a separate small bowl mix together yogurt and milk.
  4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
  5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.
Make the Cinnamon Swirl
  1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
  2. Sprinkle evenly over batter in pan.
  3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.
Make the Streusel
  1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
  2. Evenly distribute crumble over batter in pan.
  3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Notes:

Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time. REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan! Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23

Nutritional information is approximate and based on 9 servings.

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Created using The Recipes Generator