First, yuck.
Second, WHY???
Third, seriously? I mean, seriously.
I thought you didn't get wiry chin hair until you were at least 85. I find this development seriously distressing.
In other news, I made really good bark. (Sorry, there's really no good way to transition from chin hairs to delicious bark, so I decided to not even try).
This bark can be made in 15 minutes, doesn't require a thermometer, and can be enjoyed in under an hour. It is not stressful or maddening like chin hairs.
The title pretty much says it all. A layer of brown sugar toffee, a layer of broken pretzels, a layer of semi-sweet chocolate, and a sprinkling of salt makes for one crazy addicting bark. The chewy, sweet and salty combo is all that's needed to distract you from those unruly chin hairs.
Or, if you're a normal person who doesn't sprout obnoxious chin hairs at 24, this bark will distract you from any other stressful life stage you might be going through.
Make it. I promise it'll ease the pain.
Salted Chocolate Pretzel Toffee Bark
Recipe adapted from Ezra Pound Cake who thanks Flower Patch Farmgirl
Ingredients:
Enough mini pretzels to cover a 11 x 17 in rimmed baking pan (I used about 75% of a 1 lb. bag)
1 cup unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Sea salt, if desired
Directions:
1. Preheat the oven to 375 degrees. Line a 11 x 17 inch rimmed baking sheet with aluminum foil and cover with broken pretzels.
2. In a small saucepan, melt butter and brown sugar together over medium heat. Let the mixture come to a gentle simmer and continue to cook, without stirring for 3 minutes.
3. Pour the butter and sugar mixture over the pretzels.
4. Bake for 5 minutes.
5. Place the pan on a cooling rack and immediately pour chocolate chips evenly over the top.
6. Wait about 5 minutes then use a spatula or knife to spread chocolate evenly over pretzel mixture. Sprinkle lightly with sea salt, if desired.
7. Let the toffee cool completely (this takes a few hours), then break into pieces and eat! (You can speed up the process by placing pan in the fridge or freezer.)
Or, if you're a normal person who doesn't sprout obnoxious chin hairs at 24, this bark will distract you from any other stressful life stage you might be going through.
Make it. I promise it'll ease the pain.
Salted Chocolate Pretzel Toffee Bark
Recipe adapted from Ezra Pound Cake who thanks Flower Patch Farmgirl
Ingredients:
Enough mini pretzels to cover a 11 x 17 in rimmed baking pan (I used about 75% of a 1 lb. bag)
1 cup unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Sea salt, if desired
Directions:
1. Preheat the oven to 375 degrees. Line a 11 x 17 inch rimmed baking sheet with aluminum foil and cover with broken pretzels.
2. In a small saucepan, melt butter and brown sugar together over medium heat. Let the mixture come to a gentle simmer and continue to cook, without stirring for 3 minutes.
3. Pour the butter and sugar mixture over the pretzels.
4. Bake for 5 minutes.
5. Place the pan on a cooling rack and immediately pour chocolate chips evenly over the top.
6. Wait about 5 minutes then use a spatula or knife to spread chocolate evenly over pretzel mixture. Sprinkle lightly with sea salt, if desired.
7. Let the toffee cool completely (this takes a few hours), then break into pieces and eat! (You can speed up the process by placing pan in the fridge or freezer.)
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