In a large, heavy-bottomed saucepan over medium heat add the porter and bring to a boil. Stir in the cane sugar and let cook until the sugar has dissolved.
The beer and sugar mix will start to bubble up as it begins to caramelize, stir occasionally to bring the bubbles down, as the beer begins to evaporate off. After about 3-4 minutes of cooking, using a silicone spoon, drizzle up some of the caramel to check the color. If you are having a difficult time seeing how dark the caramel is, spread a small amount on a plate.
When the caramel is a medium brown color remove from the heat and stir in the butter and then the cream. Place back on the heat source and let simmer for another minute. Stir in the vanilla bean paste and salt.
Let sit for 10-15 minutes off heat to thicken up.
Melt the dark chocolate in the microwave in 30 second intervals or over a double boiler and stir in the vanilla bean paste.
Line a rimmed baking sheet with aluminum foil and spread out 3/4 of the melted chocolate in an even layer.
Arrange the pretzels on top of the chocolate and then place in your freezer for 10-15 minutes to set.
Remove and drizzle 3/4 of the caramel over the top, so that it covers all of the pretzels. Return to the freezer for another 5-10 minutes to set.
Remove from the freezer and drizzle the remaining chocolate and caramel on top and finish off with a few crushed pretzels. Return back to the freezer one last time, this time for about 20 minutes to set completely.
Cut or break the bark by hand into pieces and enjoy!
Recipe by The Girl in the Little Red Kitchen
In a large, heavy-bottomed saucepan over medium heat add the porter and bring to a boil. Stir in the cane sugar and let cook until the sugar has dissolved.
The beer and sugar mix will start to bubble up as it begins to caramelize, stir occasionally to bring the bubbles down, as the beer begins to evaporate off. After about 3-4 minutes of cooking, using a silicone spoon, drizzle up some of the caramel to check the color. If you are having a difficult time seeing how dark the caramel is, spread a small amount on a plate.
When the caramel is a medium brown color remove from the heat and stir in the butter and then the cream. Place back on the heat source and let simmer for another minute. Stir in the vanilla bean paste and salt.
Let sit for 10-15 minutes off heat to thicken up.
Melt the dark chocolate in the microwave in 30 second intervals or over a double boiler and stir in the vanilla bean paste.
Line a rimmed baking sheet with aluminum foil and spread out 3/4 of the melted chocolate in an even layer.
Arrange the pretzels on top of the chocolate and then place in your freezer for 10-15 minutes to set.
Remove and drizzle 3/4 of the caramel over the top, so that it covers all of the pretzels. Return to the freezer for another 5-10 minutes to set.
Remove from the freezer and drizzle the remaining chocolate and caramel on top and finish off with a few crushed pretzels. Return back to the freezer one last time, this time for about 20 minutes to set completely.
Cut or break the bark by hand into pieces and enjoy!
Recipe by The Girl in the Little Red Kitchen
Madagascar Bourbon Pure Vanilla Bean Paste
