Dark Chocolate Pretzel Sea Salt Bark

You know how there are just some combinations that seem like they were destined for each other?  Like peanut butter & jelly, and ketchup and mustard?

That's kind of how I feel when sweet and salty items are paired together... as though the sweetness of chocolate, paired with the crunchiness of pretzels and the saltiness of coarse sea salt are a match made in Heaven.

Recently, I was standing in the checkout line at Target of all places (shocker, I know), and I grabbed a bag of chocolate pretzel bark during a moment of weakness.  Naturally, it was so delicious, that I was hesitant to share it with my kids, and wanted to hoard it all for myself... but it got me thinking about how simple it would be to make my own version at home.

You guys, this "bark" could not be easier to make.  It is so delicious that you will want to eat it all yourself, but coincidentally, it would be great to package up and give as a gift... if you can bear it.

Ingredients

1 pkg of Ghirardelli dark melting wafers

2 cups of pretzels

coarse sea salt

Directions

melt the chocolate according to the instructions on the package (there is a microwave and a stove top option).

place pretzels in a large ziplock bag, and crush them with a rolling pin.

on a baking sheet, lined with a silpat or parchment paper, pour half of the chocolate, and spread it into a thin even layer with a spatula.

sprinkle the crushed pretzels on top of the chocolate while it is still warm.

top with remaining chocolate, and gently spread it, so that it coats the pretzels.

sprinkle sea salt on top (use as much or as little as you like).

allow to cool, and then break into non-uniform pieces.

xoxo

Simple Pumpkin Cinnamon Rolls

If you haven't figured it out by now, I, like most people of sane mind, am totally in love with all things pumpkin.

As soon as September hits (or even late August under certain circumstances), I commit to indulging in as much pumpkin-y goodness as I can possibly take, until about Thanksgiving.

My husband, likes pumpkin just alright... as in he is not a gourd addict like myself... he is however, an avid cinnamon role lover.

How, I asked myself, can I combine two of our favorite things into one amazingly delicious seasonal treat?

I give you this recipe for super simple, quick-to-make Mini Pumpkin Cinnamon Rolls!

Ingredients

for rolls

1 tube of Pillsbury Crescent Rolls (the recipe creation sheets are perfect for this, but if you can't find them, regular crescent rolls will do. Just be sure to pinch your seams together.)

1/2 stick of softened (room temperature) unsalted butter

2 Tbs canned pumpkin puree

1/8 cup brown sugar

1 Tbs ground cinnamon

for the icing

1/3 cup confectioners sugar

1 Tbs milk (or... if you feel like really kicking up the pumpkin flavor, you can do what I did, and use pumpkin spice flavored coffee creamer

1.  Roll out crescent dough onto a cutting board, or baking sheet.

2.  In a small bowl, mix together butter and pumpkin puree.

3.  Spread pumpkin/butter mixture evenly over surface of crescent dough.

4.  Sprinkle brown sugar and cinnamon over the top of the pumpkin mixture.

6.  Roll up dough, the long way, into one long tube.

7.  Using a sharp knife, cut into 12 equal size slices.

8.  Place all 12 rolls into a greased 8x8 baking dish.

9.  Bake at 375 degrees for 20 minutes.

10.  While rolls are baking, mix confectioners sugar and milk (or creamer) in a small dish.

11.  Remove rolls from oven and allow to cool.

12.  Top with icing, and enjoy!