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yum that looks amazing!
Salted Caramel Pretzel Bark
While browsing Pinterest the other day, I found a pin that made my heart stop, my mouth water and my pants bulge all at once (yes, that's possible).
It's called Salted Caramel Pretzel Bark… but I just call it heaven.
You most likely have the five ingredients you need in your pantry/fridge already. If you don't, it's worth a quick trip to the store.
- ½ bag of mini pretzel twists
- 2 sticks of butter (1 cup total)
- 1 cup of brown sugar
- 1 bag of chocolate chips (2 cups)
- Sea salt or table salt
- Preheat your oven to 350 degrees.
- Then line a large jelly roll pan with aluminum foil and lay a single layer of pretzels down. I was pretty meticulous about this and made neat little rows (you can fit more on that way right?).
- In a medium saucepan, melt the butter and the brown sugar until the sugar is dissolved. Let it boil gently just until it starts to stick to the bottom and it forms a nice smooth caramel. You'll want to let it bubble a little and get really thick.
- Remove from heat and pour evenly over the top of the pretzels (don't worry if every single pretzel isn't covered). Put in the oven at 350 degrees for five minutes.
- Remove from the oven and sprinkle the chocolate chips over the top. You can let the caramel melt the chips, but I prefer to put it back in the oven for one minute.
- Spread the chocolate chips around with a spatula until mostly melted.
- Sprinkle generously with salt.
- Let cool on the counter top for a few minutes and then pop in the freezer for at least two to three hours.
- When it comes out of the freezer, break it up into uneven chunks with your hands and serve.
It's that simple! Seriously, the hardest part of this recipe is NOT eating it all.
Quick tip: I found it tastes best when right out of the freezer. It will start to melt after sitting on the counter top for more than a few minutes.
This would make the perfect gift for your child's daycare teacher, for a summer BBQ, a housewarming gift… or just because it's, you know, Tuesday. I've made it three times already and be warned, you'll be looking for reasons to make it (anyone want me to make it for them? Seriously, I don't mind).
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294 Responses to Salted Caramel Pretzel Bark
I just made this recipe and I had it in the freeze for about 3 hrs. when i took it out and tried to break it up, it was still very sticky on the bottom and the foil stuck to it. Should I put it back in the freezer for awhile or is this the way it is suppose to be? Thanks.
Yes, it's super sticky, no matter what. Parchment paper seems to be a bit better, or you can lightly grease the tinfoil wiht butter or spray. I've made this half a dozen times in the past two months-everyone loves it.
I did it with parchment paper this year, sooooooooo much better!
I made this for New Years Eve and purposely cooked it longer on the stove, to almost the hard crack stage. I wanted more of a toffee than a true caramel. Also I added about an extra half cup of brown sugar and a cpl tsp of vanilla. It came out amazing! Think of a Heath or Score bar but way better (with the pretzels you don't get the overly hardness of normal toffee, plus the salt, Yum!)!! Everyone loved it!! And I didn't have to worry about keeping it in the freezer like some were saying they had to. But I imagine the hardness I had was comparable to the frozen version. Thanks for the recipe and idea!! AMAZING!
When i made this i actually made plain chocolate pretzel bark first and tossed it in the fridge to solidify (i use parchment paper for lining the pan). For the caramel i instead used white sugar and caramelized just the dry sugar in a saute pan. Once the sugar was completely caramelized i added one stick of butter and whisked until combined. Finally i spread the caramel over the chilled chocolate bark. This method definitely takes longer but it actually gives you a brittle type caramel thats crunchy and not at all sticky even at room temp.
I've done this recipe about 6 times now and 2 of the times were great, the other times it stuck or didn't harden correctly. The main tip that helps everything: Make sure you cook the butter/brown sugar long enough. I actually did the stove way and the microwave and I prefer the microwave. I did 1 minute intervals 10 times. Then I did 2 rounds of 30 second each and I used foiled (which I used parchment paper before too). This came out great! I did have to peel the foil off, but that's much easier to peel than parchment paper. Also, I only had to freeze it for 90 minutes to 2 hours. Good luck
I made this the other day. Used half white/half brown sugar just because I didn't have enough brown. I guess I cooked mine long enough because it wasn't sticky at all. Hard to stop eating it. So yummy it's amazing. Thanks for the great recipe!
Actually, the trick to avoiding the caramel sticking to the foil is to cook the caramel longer. My caramel stays on the stove on a medium low heat for about 10 to 15 minutes. I stir occasionally. If I cook the caramel a shorter amount of time, it will always stick to the foil and will often be kind of liquidy once out of the freezer. I end up throwing it away (what a waste!). The thicker the caramel, the less it sticks. Once I discovered that, perfect bark every time!
My daughter-in-law gave me a similar recipe using saltine crackers–did not put on foil but once candy hardens, it is a bit difficult to cut and remove. But oh, so good!
I love this pretzel bark recipe and the cracker recipe is good too. I have learn to line my cookie sheet with foil then use a stick of butter to rub all over the foil, had no sticking problems! Have you tried lining crackers in cookie sheet, melt 1 stick butter and add 1 cup sugar stir well, pour over crackers, put in over until all bubbly take out sprinkle chocolate chips and white chocolate chips put back in oven to melt chips then spread over crackers…..mmmmmm what we can do with chocolate a girls best friend!
looked so good ill have to try it
Made this for my daughter's teachers Christmas presents this year. They all loved it and wanted the recipe!!!
This looks divine!
Man those look and sound amazing! You could deff make some for me! Ha I love pretzels and heck chocolate and sea salt caramel too! That's heaven! We won't think about calories when these are in our hands!
This looks awesome – I'm going to try it.
This stuff is seriously AMAZING! Me and my mom ended up having to make this twice. I must stress this DO NOT use waxed paper!!!! Also we find it better when you use almond bark instead of chocolate chips because the chips tend to melt quickly and pecans on everything is a MAJOR plus (:
Thanks for sharing this wonderful recipe! I added almonds to mine! Just make sure you add them after you spread the chocolate; it works much better that way! My friends & family can't get enough of this!
This recipe is evil, and I MUST make it! Thanks Mary Ellen!
My friend made them and I told her they should be illegal. however… I asked for the recipe…
At the moment, I like this article best because I'm pregnant and this is perfect for my cravings!
I was very excited to make this so I did and it was really bad. I think I cooked the caramel to long it kind of tasted burnt. How long should I cook it? It looks so great. I had to throw it out and it was hard to get the bad taste out of my mouth. I want to try again. thanks carolyn
Try using melted carmels…instead of the butter/brown sugar concoction…might be easier
I tried the butter and brown sugar part of the recipe twice and both times was a fail. The first time it never really thickened and then ended up burning, so the second time I didn't want it to burn and it still didn't thicken up.
I sure can't figure out what I am doing. Looks so yummy!!!
I did the same thing. Does the humidity have any effect on it? It tastes amazing, but not the right consistency.
Be sure to keep stirring – if you walk away it will burn. Try melting on only a low or medium setting also.
Definitely make sure the stove is on low setting and the caramel is only making a few bubbles. It took me about 20 minutes and I used white sugar. It came out beautiful. The bark hardens right upon cooling and does not stick at all. I did not even bother to freeze.
Sorry that your first attempt wasn't a success The times that I've made it, I stirred the butter and brown sugar over medium heat until it got thick…probably 5 minutes? Good luck next time!
Do you think it's possible to use ice cream topping caramel? I've got 4 bottles of this that need used up…
Mary Ellen, I haven't made this yet, but have a question. We're using salted pretzels, right? And then we are generously sprinkling with salt? Seems like a lot of salt – and I don't want to overdue it. Can you give me an idea of how much "generously sprinkling" is? Thanks.
I have a similar recipe and you can use saltine cracker, ritz crackers, graham crackers also for the base instead of pretzels and just as delicious….
I have made it for years with saltines and just recently with graham crackers. Pretzels sounds incredible!
Thanks for the question Diane! Yes, I used salted pretzels, but I assume unsalted would work just as well. I used regular table salt when I made mine (because I didn't have sea salt) and sprinkled less than 1/2 tsp. over the entire tray. Hope that helps!
You could also use the butter snaps. I use those for my other pretzel/choc treats…very yummy! and for those of us you love uniformity…nothing beats a square!
I do mine with saltine crackers instead of the pretzels and I can't stop eating them. It's the mixture of salty and sweet that is so good. Next time I will have to try the pretzels.
Us too! I love saltine candy, and my little corn syrup allergic one can eat it happily. i prefer it without chocolate, though.
I'm making these tonight, but, as I always do with anything asking for chocolate chips, they will definitely be milk chocolate! Can't wait!!!
Made these! They were great. I forgot to add salt, but they didn't need it.
You commented about eating it right after you take out of the freezer because it would start melting. How well does it work to give as a gift? Does the chocolate start melting together in the packaging?
I think it tastes best right out of the freezer, especially on hot days. But it still works well for gifts – I made this for my room parents this year in my classroom. I packed the bark in plastic gift bags (like goody bags) right after breaking it up after it had cooled. I stored the gift bags in the freezer until I handed them out. It was a hit!
I'm sure if you were giving it as a gift, whoever received it wouldn't mind if it was a little melted. It just might be a bit messier. They could also just stick it right back in their freezer when they got home.
Hi Mary Ellen,
I made three batches and the caramel was stuck to the foil so I couldn't peel the bark off :/ I made the caramel thick enough I think..could that be the issue? Have you had issues with it sticking to the foil? I ate what I could peel ha ha but I wanted to give it as gifts to my parent volunteers so any help or suggestions would be great! Thanks!
I also had trouble peeling the tinfoil off the back of the bark. My solution was to omit the tinfoil altogether and place the pretzels and caramel sauce directly on the pan – greasing the pan is NOT necessary. After freezing the bark for the required 3 hours, I turned the pan over and banged it against my plastic cutting board and then banged the heal of my hand against the back of the pan. Voila, the bark fell right out.
Our batch is in the freezer! Can't wait. Thanks for sharing:)
I make this, too, and posted it on my blog last winter. If you use a candy thermometer and get it hot enough…about 290, it doesn't need to stay in the freezer.
Erin – thanks for the tip!
Yum! I even added a layer of creamy pb sauce under the caramel on top of the pretzels. Delish!
Hey there! Just wanted to let you know we featured you in our Favorite Find Fridays post over at Whimsically Homemade. We used one of your pictures. If that's a problem let us know and we'll remove it immediately. Thanks for your great inspiration!
I halved the recipe and make a small batch in a cake pan. a little less for me to eat. it was great! thanks!
These are so good! I'm just curious if you have issues with it sticking to the foil? I'm having some difficulty peeling that foil off and wondering what I could do to make that a non-issue next time?
I never had an issue with that…sorry! I would try to make sure it's in the freezer for at least 2 hours and it's frozen solid. Maybe that will help? Good luck!
I had the same issue with it sticking to the foil – I changed two things on my second batch – 1. I got the caramel to previous posters higher temp. and 2. I sprayed the foil with Pam
Don't know which one fixed the problem but it didn't stick the second time! Hope this helps.
This looks yummy!!! I am going to try it, however i am not sure how much 2 sticks of butter is.. 1 cup????
Yes Maureen…it's one cup. Enjoy!
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Yes you are correct. Two sticks of butter is equal to 1 cup!
I'm going to make this today, it sounds delicious, does it need to be covered with anything before it is placed in the freezer???
Nope, no need to cover it with anything!
Made these today. They are absolutely delish! However, the caramel seems to melt at after room it from freezer. Next time, i will try the other poster's comment to make sure the caramel gets to 290 degrees. Thanks so much for the recipe. Can't stop eating them! Thank goodness the party i am taking them to is in a few hours…
Laurrie – I agree, I'm going to try using a candy thermometer next time too! Hope the party was a blast.
This sounds amazing. Wonder what it would taste like with crushed peppermint candy canes for around Christmas time? Thank you for sharing.
There's only one way to find out! Let us know if you try it…and it sounds like it would be great
I've done it sprinkled with crushed candy canes. SO addicting!!! Fabulous:)
I'm renaming this Carmel Pretzel CRACK – I can't leave it alone!!
I switched it up by using tiny pretzel sticks-laying them in rows covering the entire pan bottom, mini chocolate chips and NO extra salt – fantastic!!
I thought that would work well too, the tiny pretzel sticks! I'm going to try this during the holidays…
Very good! I used the thermometer (to 285)
and the Carmel doesn't melt.
Also used 1tsp. of vanilla in Carmel.
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Looks Delish!
Would this work with caramel candies instead of making the caramel? I may try it that way because I am quite clumsy in the kitchen
I'm not sure! You could certainly give it a try, but I think the caramel candies might be too thick. If you try it, let us know!
OMG these are SO good, I can't stop eating them. I keep them in a ziplock bag in the freezer and they have become an addiction. And the best part is they are so simple to make and have very few ingredients that usually we always have on hand.
Made this today with white chocolate chips instead of milk chocolate. It was absolutely wonderful!
Just made this and it is yummy!! Had a hard time not eating it before it actually made it into the freezer!
Hubby rocks!! He found some little caramel "bits" that are as small as the chocolate chips. I sprinkled them on the pretzels and put in the oven, but I think next time I will melt them first. And there will be a next time XD
Can't wait to make these!!
I made this last night! Very easy and extremely delicious. I brought some to my coworkers and they are in love
Yummy, that looks good!
This is so good! thanks for sharing!
Looks delish! Picking up the ingredients for this tomorrow!
"Snaps" work great. They're square, so your pan space will be maximized! I used to make these years ago with saltines, but I think the pretzels will be better! Yum!!!
This is the most ridiculous recipe EVER. Vague much?
Sorry you weren't a fan Ashley. Is there something that we can make more clear for you?
she is probably talking about the amounts of stuff like Half a bag of pretzels? and a bag of chocolate chips? I shop at BJ's and have a 2 lb bag of pretzels and a 72 oz bag of Chocolate chips I am sure you do not mean for me to use all that. How ever I did figure out the measurement's on my own, it would have been easier if you had used actual measurements. but that's OK.
I just got mine out of the oven so excited I really don't want to wait two more hours
I think you have to be pretty dumb for this to be considered "vague" lol!
I agree… there are so many sizes of the items listed. I gave it a whirl and it came out so/so… can't help but think it's because my stick of butter is the wrong size or I used too many or few chips/pretzels.
I made this last weekend! SO yummy and easiest recipe ever! Seriously only took like 10 minutes!!
Did you use Semi Sweet or Milk Chocolate chips?
I usually buy semi-sweet, but I'm sure they'd be delish with milk chocolate as well. I'm thinking I might try to mix chocolate chips and peanut butter chips next time
I'm planning to use dark chocolate – yummo!
Trying these with Gluten Free pretzels!!! What an awesome idea!
Found it worked better with Heavy Duty tinfoil, then rub some butter on it then put pretzels on it. That makes it easier for the bark to be removed. I made it with butter & with Margarine (parkay) Works WAY better with real butter!!! It was super popular at our neighborhood party. People couldn't tell it was Gluten Free pretzels. Will so make many more times!
Also melted chips & put in a ziploc, cut the corner & made it much easier to cover with chocolate quickly
Pretty great post. I simply stumbled upon your blog and wished to say that I have truly loved surfing around your blog posts. In any case I will be subscribing for your feed and I hope you write once more soon!
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Hi Mary Ellen,
These look absolutely delicious, but my 3 attempts have been dismal. I can't get the caramel to work. It's like the sugar and the butter split and the sugar remained gritty. Where am I going wrong? I put the chopped butter and sugar in at the same time and stir. Should I stir or not? Please help :-/
I would definitely stir – when I made it all three times, I stirred it almost constantly. I've done this with unsalted butter and also "I Can't Believe it's not Butter" and both times, the butter and sugar melted together just fine.
I did some research and read on another site that "low heat is important to prevent separation later" – maybe try that and then increase the heat once the butter and sugar are combined?
Sorry for the trouble – please let us know how it works out!
Thank you for this recipe – I have been doing another very simular recipe called Christmas Crack so I as I looked at this recipe I decided I could use the Flip side crackers and my family couldn't get enough.
As for the Carmel 1 cup butter to 3/4 cup brown sugar when it starts to boil let it boil for 3 minutes whisking often.
I MADE THIS, didn't just look at the picture. It was AMAZING!!!!! SO absolutely DELICIOUS and super EASY!
oh my. I am going to have to go make this.
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Made these for a family reunion everyone loved them, I added chopped pecans on top and it was delish!! Added to the family recipe book.
Mine didn't turn out good, caramel taste burnt.. shucks!
The butter/sugar ratio seemed way off for hardening, so I used another chewy caramel recipe(1 C. butter, 1# brown sugar, 1 can sweetened condensed milk, pinch of sea salt)and used a candy thermometer-to soft ball stage. I am not sure how it has come out…still waiting for it to cool!! (I also added unsweetened coconut flakes on top-put it under the broiler for 2-3 minutes)…
How did it turn out? I promise you, the ratio is perfect if you heat it to the right temperature – I've done it many times! Hope yours turned out great too
Mine is in the fridge now. The kids will love this for a after school snack. The hardest part of this is waiting got it to cool.
Don't say I didn't warn you!
So glad you hopped the wagon with me.
any tips for someone who doesn't have a ton of room in their freezer? a whole pan definitely wouldn't fit, i don't think the door would close!
You can split it into two pans (or even three). I do that sometimes too! Good luck
Katie, you could try maybe making them in small rounded cake pans rather than a cookie sheet. They would be smaller, and they could be stacked! )
Thank you so much for this recipe. I can't wait to try it out. It looks so yummy!
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First attempt is in the freezer now. Used white chocolate chips instead of milk, but they weren't very spreadable, so it's more like chip form, still. Oh well, hopefully will still taste good!!
Any tips on making it more spreadable??
Also……I wonder what the difference is in the caramel……this recipe is just butter and brown sugar, but when I make caramel corn, I also use dark Karo syrup………
I've only used chocolate chips (semi-sweet or milk) and not white, so I don't know if that would make a difference in the melting, but I mentioned in the recipe that I like to put it back in the oven for about one minute. It helps the chips melt a lot quicker!
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Hey!! I made this delicious recipe for my daughter's birthday and everyone loved it. So I put a post about it on my blog and wanted to let you know. If it's a problem, let me know and I will take it down. Really love the recipe!!
Super easy and DELISH!!!! Thanks for the recipe! LOVE IT!!
I couldn't get the chocolate chips to melt either. I have had it back in the oven for 10 minutes and now the chocolate looks weird.
If you make it again, try putting the tray back in the oven for about 30 seconds. That should help the chocolate melt a little bit.
Just popped these into the freezer! Cannot wait to try them!!
I made this today. I wish I didnt. I am afraid i will eat the whole thing by myself! it is super delish and so easy to make. yum city.
Colleen – I have the same problem! I can only make this when I have an event to go to so I know I'll bring most of them with me Hope you liked them.
I make this every thanksgiving and Christmas but instead of pretzels our family recipe calls for saltines thanks for sharing
I made this over the weekend, it was sinful! OMG Even my husband loved it and he do not like sweets! Would love to know the nutritional value.
I made this over the weekend, and it was fabulous!! Thanks!!
Made thus tonight and I'm pretty sure I just gained 5 lbs…this stuff is AMAZING and would definitely make a very tasty gift during the holidays or for birthdays! Thank You!
I made this tonight and I ate so much I'm pretty sure I've gained 5 lbs. this stuff is AMAZING and would make very tasty treats for the holidays and for birthdays. Thank You!
I am gonna make these this weekend with the the ritz cracker or graham cracker suggestion…had them before with the pretzels and they are fantastic!!! I've also used this Carmel sauce version before too an the ratio is perfect…it is key to heat to perfection!! Love them! ; )
If you love chocolate covered pretzels this recipe is for you. Super easy. Amazingly good!!! I will definitely make two batches next time.
I made this tonight and it was soo good! This would be a very good Christmas treat. I find the secret to making a good caramel is melting it over low heat first and then bringing it to a boil over medium heat for a couple minutes. It got really nice and thick and I have had no trouble with it melting. Great recipe!! Thanks for sharing
I do a very similar recipe every year for Christmas – I use saltines instead of pretzels, but I can't wait to try it with the pretzels this year. I do some things a little differently though – rather than boiling the brown sugar and butter, I slowly microwave it to avoid burning, which seems like a common problem. Granted, the butter and brown sugar don't mix as well as they would on the stove, but that's never affected the how the batch came out or the taste, and really I don't give a crap how it looks, just how it tastes, haha. I always use one stick of butter per one cup of brown sugar per batch. Don't really know if that would help or hurt, and her batches look MUCH bigger than mine, so who knows. And dark chocolate is really good with it too. Hope this helps those who were having trouble!
I like the idea of dark chocolate chips; they do that with the Sea salted caramels in Monterey CA… The combination of sea salt, caramel and dark chocolate is to die for!..
Glad I'm not the only one with the sticking to foil issue and chips not melting. I'm attempting this time with non stick butter spray and next time just melting the chocolate and pouting on top.
Can't wait to make this for my next get together!
So yummy!!
yummy! i know what family is getting for Christmas from me>
I made these tonight and although they taste great they dont look like they should. The caramel looks like butter and they are chewy….they dont snap when you break them. I have no idea what went wrong
Oh my, tell me it isn't that easy! This sounds amazing, I think a trip to the store is on my list of things to do today. Thank you for sharing!
OMG – I want these now!
Thanks for the recipe. These were a hit at a work potluck. I added a layer of peanut butter like another reviewer suggested. A great addition!
I tried this with ritz crackers instead of pretzels and it was really yummy! Thanks
I had a lot of trouble with the caramel portion of this recipe. First batch the color was right but the consistency was off. The second batch the color was off but the consistency was right. But with both batches it seemed like there was WAY too much butter. I did low heat, and stirred the whole time with both batches. I am not fully incapable in the kitchen but for some reason can't seem to master this caramel recipe. I will definitely be making this again, but I will have to research a different caramel recipe to substitute. I can't stand wasting ingredients :/
yikes Jessica, sorry about the waste of ingredients! I hate that too. I don't know if it would make a difference, but I made the caramel over at least medium heat and stirred constantly. As long as you're doing 1 cup of butter and 1 cup of brown sugar, your measurements should be okay. Some other readers that commented had some good success with melted caramels. Good luck if you make it again!
Oh man, I just had the same problem! I've been looking at this recipe for weeks. Not that I finally decided to make them for an event tomorrow, my caramel didn't get. I too am pretty good in the kitchen and HATE wasting ingredients. Not sure if I want to try again. But my mouth is watering and boy do these sure look good!
I made this and we lover it I did have to make the caramel twice the first wasn't right. Instead of using 2 sticks of butter reduce to 1 stick. Everybody loves this already. Going to make for holidays
My chocolate chips didn't melt, they dried out when I tried to spread. You think it matters if the chips are bought recently?
I also used 1 bag of wrapped Caramels with a 1/2 stick of butter to smooth out… Worked well but not with chocolate
I've made a similar recipe for years and never had trouble with the chips not melting until recently. I searched online and read that Nestle's puts something in their chips now so that they hold their shape when baking with them. I tried Hershey's in the next batch and they melted perfectly.
As a single person, I typically don't have ingredients in my pantry that most recipes say I do… well, technically, I don't even have a pantry…what's the point?!? But, I had to make this recipe, and guess what, all of the necessary ingredients were in my home!!! I just made this recipe this morning, it was extremely easy and the end result is delicious! Definitely something I can make for myself and be able to take "left overs" in to work the next day to share, which means I'm not eating the same thing every day for a week!
I'm so glad you had all of the ingredients and that it was a "hit" for you!
Mary Ellen,
Do they stick to the aluminum foil? I haven't made them yet that is my only concern.
I've made them 3 times and haven't had that problem. I put them in the freezer for 2 hours at least to let them cool and then the bark easily comes off of the foil (or I'll turn it over and peel the foil off the bark). Good luck!
I have made this recipe 3 times now and each time they have turned out slightly different… all delicious though! The first time I made them, I don't think I cooked the butter and brown sugar long enough because I could still feel a little crunch of sugar and it was lighter in color than in the photo. I used a smaller cookie sheet and halved the recipe. I used closer to 3/4 of a bag of chocolate chips because half of the bag didn't look like enough chocolate on top, and I love chocolate (who doesn't!). The second batch I made, I cooked the sugar and brown sugar longer but I still wasn't sure when I should take it off the heat. I got a nice brown caramel color and was easier to break when it was out of the freezer than the first batch. The third time I made them, I cooked the butter and brown sugar even longer, which I thought brought out even more of a caramel flavor. Overall, it is hard to tell when to take the butter and brown sugar off the heat. I would say maybe 8-10 minutes is good on the stove, although i'm sure other people have had different success. I used aluminum foil and once it has been in the freezer for at least an hour, you do have to "pry" them off the foil and break up into pieces. And most importantly, they should be kept in the freezer!! If you leave them out of the freezer, the caramel and chocolate get soft and its not nearly as delicious as straight out of the freezer. I can see this being a staple in my house from now on because it is such an easy treat. Thanks for the amazing recipe!
I'm so glad you liked it! I've found that if you heat the butter and brown sugar until it's actually a caramel (and not just combined) then you don't have to leave it in the freezer. But I thought that at first too. You can get a candy thermometer and heat the butter/sugar mixture until about 340 degrees (or so I've read on some sites).
340 would be SO burnt!!! 285 to 300 is hard crack stage.
Thanks for the recipe. I made these and took to work. Was a big hit and everyone wanted the recipe. I will be adding them to my Christmas goodie basket I hand out every year. Thanks again.
Thanks for the recipe! My first batch is in the freezer now! I had no problems with the caramel, turned out perfect! It's ard now waiting for it to set in the freezer! All 'samples' were delish!!
Mine turned out incredible!! We love them straight out of the freezer so no mess for us! Thank you so much, just love them!
Also just to add used half semi sweet and half milk chocolate hips. Think will use all milk chocolate next time!!
I am looking for things to send to my husband in Afghanistan. Do you know how well this will keep to send overseas? How long would it last if sealed in an airtight container? It's been taking about a month for him to get care packages.
Use almond bark..wont melt!!
These are FABULOUS! My first try and they turned out to perfection. I did read all the reviews first before taking my turn at these treats and here's a few things I was SURE to do: I purchased heavy duty tin foil with non-stick, not one issue at the end when peeling off the foil. Also, I was sure to stir the butter/brown sugar the entire time bringing it to a slight boil for about 2 min and cooking it for about 6-8min…it does get thicker the more you stir and simmer. I used dark chocolate and the chips melted without putting back in the oven. I used a small spatula and just worked it up and down until the chips were melted and the pan was covered evenly. This is a great recipe! Bringing these treats to Thanksgiving dinner for our dessert buffet. Thanks!!
It looks amazing and I'm anxious to try it. My only comment is that brown sugar and butter do not make caramel, they make toffee. I suggest if you're having difficulty with the brown sugar and butter mixture that you check a toffee recipe.
These have been a hit whenever I make them!
good for a thanksgiving treat i added m & m's to mine and it tasted great so thank you a bunch!!!:)
Made this yesterday and it's gone today! Used milk chocolate chips and heath toffee pieces and pecans. The toffee is yummy! Heavy duty foil is best for non stick removal. Thanks for the recipe. I will be making this for some simple Christmas gifts!
Made these yesterday gone today. I used milk chocolate chips and heath toffee pieces and pecan pieces. Yummy! Thanks for the recipe. Will be making these for Christmas gifts! Heavy duty foil will help with non stick removal.
Hi! I just wanted to point out that I made this, and I'm pretty sure that what this is is more butterscotch than caramel. Just to let you know in case you are expecting caramel!
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I want to try this. Yummy!
This is soooo yummy!!!
Mmm looks amazinh!!
Love these!
I had a super hard time getting the aluminum foil off of the bark when I was finished… Do you have any advice?
I used Reynolds Heavy Duty Non-Stick Foil. Came of easily! More expensive, but so worth it!!!
This sounds like a wonderful idea, but "Bring to a boil, and stir continuously until mixture sticks to the bottom of the pan and forms a smooth caramel." is awfully vague.
In my experience, if you stir sugar while making a caramel, you will cause crystals to form making it granular, like fudge- not crisp like toffee. Are we talking soft ball stage or hard crack? What temp do you cook the caramel? Candy making is precise. It is very difficult to make a good caramel without the use of a candy thermometer.
For those who need a bit more of a detailed recipe, try this one:
1 stick salted butter, cut into chunks (do NOT sub margarine)
1c granulated sugar
1/4c brown sugar, firmly packed
2T water
1tsp vanilla extract
1/4tsp baking soda
about 3 cups pretzel twists
6-8oz semisweet or milk chocolate chips
Put butter, sugars and water in a saucepan over medium-high heat. DO NOT STIR. When butter melts, gently swirl pan to mix with sugar. Clip on a candy thermometer and cook to 285 degrees (hard crack). Remove from heat and stir in 1 teaspoon vanilla extract (careful, mixture will bubble a bit) and 1/4 teaspoon baking soda. Stir until well blended. Pour evenly over pretzels laid out on a PARCHMENT lined baking sheet. While toffee is still hot, sprinkle chocolate chips on top. Allow chocolate chips to melt on warm toffee for 5 minutes, then spread into an even layer. Let cool 10 minutes on the counter before putting in the fridge to set. Break into pieces and enjoy!
You can also pour the toffee mixture over chopped, toasted pecans, almonds or hazelnuts (instead of pretzels) to make an amazing buttercrunch toffee.
For clarification, this recipe calls for a crunchy toffee, not a chewy caramel. If you make the toffee, you will not need to store it in the freezer. If you use melted store bought caramels, you will need to refrigerate it because it will be more like a "turtle" candy and will soften at room temperature. Either way, it is delicious- just a different consistency.
I love this stuff!
Just wondering, do you think it would freeze well until Christmas? I'm trying to get some baking done ahead of time for my goodie tins.
thanks, i AM into the details. But I'm presuming this is an American Recipe; which is why I have no idea what a "STICK OF BUTTER" is. Can anyone please put in the weight of butter that's required? Doesn't matter if it's in imperial or metric, I can convert it to metric. Unfortunately "STICK" doesnt convert…!?!?
Do you stir as it is reaching 285 degrees? Thanks
I just used this recipe and it seems to have worked out well. I plan on keeping it out this evening for our Christmas Eve buffet so I wanted to make sure it could withstand room temperature for an extended period of time. It took a while to get the candy thermometer to read 285F, but I think I got there!
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I almost did not make this because of the comments regarding the caramel being tricky. I figured, what the hey, and made it exactly as the recipe read – stirring the butter and brown sugar constantly for about 6-8 minutes. It came out perfect and DELISH!! So easy!! It was a big hit with my son and friends at work today. Thank you!! I also used the no stick heavy foil and had no problem at all with the foil sticking to the bark. Thank you for all the people who shared their comments…
I also added unsalted whole almonds on 1/2 of the sheet for the nut lovers Yum!
I added a little corn syrup along with some cream before I cooked the caramel and then I cooked it to a 'soft ball stage' to make sure it turned out…butter is way too expensive not to make sure it's going to turn out….and it was amazing!!!! Thanks!!!
Can I use jarred caramel instead of making my own? Please, please say its doable! Thanks!
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Note to all of you that make this..
MAKE SURE TO WATCH THE CARAMEL… I left mine and came back with pretzels and caramel at the bottom of my oven with it on fire!! EEK
Also, try it with crushed heath chips.. on top of the chocolate chips.. its super delicious, I promise
Oh my goodness! I'm glad your kitchen was okay and I agree…I've done it before with crushed Heath bars on the top…so good!
I love this, thank you! I used dark chocolate chips yesterday and wasn't as impressed. The first time I made it I used 1 cup of milk chocolate chips and 1 cup semi sweet. What do you use….milk or semi sweet?
I used semi-sweet, but that's what I usually use for baking, so it's what I had in my pantry! If you're a dark chocoalte fan, I'm sure it would taste great, but I haven't tried dark chocolate in this recipe.
I just made this… and after the caramel wouldn't thicken… I realized that maybe my problem was that I used margarine instead of butter????? Whhoops! It's in the freezer… so hopefully it still freezes….
If not, I'll try again with real butter sticks.
These look absolutely delicious. I'll definitely be trying to make this before Christmas!
This looks so yummy. I make something similar at Christmas time and I basically make a hard crack brittle to pour on top. It is heavenly
I just took these out of the freezer.. YUMMY. My 11 year old son made them as Christmas gifts. We used store bought caramels and melted them on the stove. We made two large cookie sheet trays – one with semi-sweet chocolate chips, one with dark chocolate chips. We used parchment paper and had no sticking issues at all. I think next time I would use mini pretzel sticks for more pretzel flavor, 1 and 1/2 bag of choc. chips and 3/4 a bag of caramels per cookie sheet.
bluegirl, in your recipe, do you stir while it is reaching 285 degrees? Thanks
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Making these for the second time! I the first batch came out perfect, today however I made the mistake of not constantly stirring the caramel! I had to remake the double batch! But the new batch came out great! I mixed white and milk chocolate chips, this time and used all white last time. It was delicious! Everyone loved it! Will make this again and again! Thanks for sharing!
I have been looking for amazing delicious xmas gift ideas. when i ran across this i was suprised that i had never thought of it. i love making candy particulary toffee and peanut brittle. while this is a genius idea, i had a bit of issue with the recipe. (please dont get me wrong, im not trying to be horrible. its just that, for beginning candy makers, it could be a bit confusing.) i would recommend being a bit more specific as to the type of candy you were making and definitly be sure to note that it needs to be babied! STIR CONSTANTLY! this is actually not a caramel. its toffee. like a Heath bar. it will be hard and brittle. (if you are making a "soft crack" toffee or treacle.)i like mine a bit burnt (treacle) so i let it get considerably darker than this. that taste is a bit strong and not for everyone. if you do want a bit of a burnt "wang", it goes particularly well with milk chocolate chips. (i made this yesterday and it was amazing! thanks for the idea!) for ppl new to candy making they should know how fast this mixture can burn and become a treacle. maybe you could be a bit more specific as to exactly how long you boil this. (my peanut brittle is close to this butter/sugar ratio and i do that for exactly 7 mins.)
This is as good as she says it is! I made mine with white sugar (out of brown) and it worked just fine. I just added a splash of vanilla. I also used the Wilton light cocoa wafer melts instead of chocolate chips. I think they taste much better than chips. I used parchment paper and had no sticky issues. I only had it in the freezer about 30 min. Anyway, the recipe is as easy and tasty as it looks!
Ummm, yummy! I was drooling over picture number 2! These look delicious!
After reading all the comments, I decided to save myself the trouble of making the caramel using butter and brown sugar and just bought a bag of Caramel Bits instead. I put them in a microwaveable bowl and added 2 tbsp. of milk. The milk thinned it out easily enough to pour over the pretzels. I also used the Non-stick foil and it worked great, no sticking whatsoever! This is delicious… the salt just adds such a great flavor to the sweetness of the chocolate. I think next time I may use dark chocolate chips
Just made this, SO easy and SO good, but next time i will spray a little pam on the tinfoil first
My family lives in China, where it's hard to get lots of ingredients for Christmas treats. I've made 3 batches of these and they are SO SO SO delicious, particularly popular with my husband! My first batch stuck to the foil so badly, we had to cut off lots of the food to remove the foil. I've since been making this on a non-stick jelly roll or sheet pan (with sides, to keep the caramel from oozing off). Pops right off out of the freezer! Thanks for the post…. a new Christmas (or anytime I can find pretzels!) favorite! If you have any tips on EGG NOG, I'm all ears!!!! Merry Christmas from China!!!
Looks amazing. Tastes great but my caramel did not turn out. Sat in freezer for 12 hours and it was still sticky. Next time I will try a different way of making caramel. I also sprayed Pam on foil, that helped a lot with getting this out of foil and broken up.
I made these last night at a cookie making party and wanted to leave a quick comment to address the many comments related to the caramel not setting up. After reading through a lot of the posts, these are the tips I followed which resulted in a PERFECT batch!! These cookies are too easy and good to give up on, so hopefully this will help others avoid "caramel pitfalls"!!
1 – I used the pretzel snaps (squares) instead of the twists…made for a better and solid base
2 – You MUST cook the caramel mixture to 290 degrees, stirring constantly (you'll need a candy thermometer) or it won't set up properly. It won't need 2 hours in the freezer either if you cook it enough…mine set up in under 30 minutes and stayed that way.
3 – I sprayed the aluminum foil with non-stick spray to make sure it didn't stick…the foil peeled right off!
Happy baking and Merry Christmas!
Made this today! Tastes so good. Just a few things: I used foil to line the pan, sprayed the foil a little, and then put a piece of parchment down. No sticking issues. Also, not to get technical but isn't this more of a toffee? It still tastes great but I think next time I will add a little cream to make it caramel, it tastes way different from when I pulled it off the burner to when I pulled it out of the freezer. Still good though!! Thanks!
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I love love this recipe made for the second time today, both times completely successful. I like to melt the butter first and then add the brown sugar, takes a bit to fully combine but works great both times I'm giving as gifts for Christmas and its hard to not snack on them… Haha can't beat chocolate and pretzel combo!
This stuff is sinful and evil, LOL! I attribute this to my 5 lb holidday weight gain! I have made this twice now and it's so good-I combined dark choc with milk choc and it was great, although I definitely think there is a trick to the caramel part, as the second time I made it I cooked the caramel longer and my husband didn't think it was as good.
Made this in just 20 mins. It also help that it was -15* outside, so it set up in just 10 mins. Thank you so much for this recipe, it is very tasty. I will make this again, maybe next time I'll even share. =)
I have made this twice with absolutely no problems. I suspect that some of the problems some are having with runny caramel are not cooking the mixture long enough. I cook over medium heat, and stir constantly. Once it amalgamates into a bubbling blob, continuing to stir, until it really thickens–that might take another 8 to 10 minutes.
I took it to a quilt retreat and have been told that I have to bring it to all future retreats! Great stuff!
I made this tonight, & it is hard to stop eating!!! My family loves it!
This turned out beautiful. I took the advice and used my candy thermometer and got the temp to about 285 degrees for the caramel. The final product is gorgeous. The candy bark stays together even at room temperature so no absolute need to keep it in the fridge or freezer (though I do that anyway). Thanks! Planning on making another batch today!
Do you mind posting a video of how you made the caramel? I have tried twice and failed both times. Both times the concoction never thickened and ended up burnt even though I cooked on medium heat and stirred constantly. Are you supposed to combine the butter and sugar at the same time? Now I'm out of brown sugar and butter
I made this for the very first time this Christmas. It was so amazingly good! I shared it with some friends and they want the recipe! That's how good it is! I also used the non-stick foil…it worked extremely well.
I discovered this recipe the Thursday before Christmas and it FOUR times around Christmas. I just made yet another tray of it. It is a SMASH HIT. I've also shared the recipe several times.
Thank you so much for sharing this recipe. I've made two batches, and both were great (the second was a bit better, because the caramel never got sticky, even after the bark was sitting out at room temperature). Thanks, again, and happy holidays!
This looks great and I will definitely make a batch. I would not take it to a BBQ or outdoor event though
as it's likely to not do well in the heat. Thanks for sharing!
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I made this to put in my goody boxes at Christmas. It was so easy and very tasty!!
Trust your gut when you think baking caramel on aluminum foil is a stupid idea! It is. Otherwise this is a delicious mess.
This is a great, easy recipe!! I've made it several times since I"ve found it, and every time someone has asked for the recipe!! I don't put any foil or parchment paper in the pan, I just spray it really well with cooking spray, and everytime it has come out easily (I turn the pan upside down and if it doesn't come out on it's own, I just bang it on the table a little). Thanks for the recipe.
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If you haven't made this yet I don't know what you're waiting for! It is SO good!! I feel like I could eat the whole pan if I don't stop myself lol
I've made this a few times now and if you're concerned about the butter/brown sugar part I've never had trouble with it. I just combine them in the saucepan and stir it pretty frequently over low-med heat and let it bubble for maybe 5-7 ish minutes.
Oh my, this combines some of my favorite things! Maybe I can con, I mean as my Aunt to make me some up.
Looks yummy!!!
Yum! These look delish!
oh my goodness, those look so dangerously good!!!
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You must not be a candy maker! Candy has to be cooked from soft ball, hard ball, crack, or hard crack. 265 degrees to 300 degrees.
I just made this last night and cooked it to hard ball. It came out perfect and sat on my counter ALL night. ad MMMMMMMMMMMmmm it was delicious!
FYI do not use choc chips from Aldi, they are tasty but do not set up.
It took around 10 min on med to low heat. to cook the caramel!
If you're going to post a recipe involving candy (which is what caramel is) you really should be precise. I shouldn't have to go through 200+ comments to find out that I needed a candy thermometer and what temp it should come to. My caramel never thickened properly and when I poured it over the pretzels I took 10 minutes meticulously laying out in the pan, everything waved up and I had pretzels 2 and 3 deep that I spent half an hour separating and putting back into 1 layer.
I made this today. It stuck to the foil. I don't think I cooked the caramel long enough. It thickened, but I was afraid to leave it on the heat too long for fear of burning it. It tastes more buttery than caramel and it softens quickly outside of the freezer. Overall, it tastes good. I will definitely try it again and cook it longer.
When I put my pretzels with caramel in the oven the caramel crystalized and became all flakey do you know if this means I over or under cooked the caramel?
The hardest part I had was keeping my hands off of it before I placed it in the freezer! ;y
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I have troubles getting the bark off the foil. It stuck so badly i had to throw out a whole batch. Wondering if wax paper would be better.
The pretzel bark recipe sounds amazing. I had just one question. For the chocolate chips, do you use semi-sweet or milk chocolate?
This turned out excellent, except next time I'll skip the sea salt as it was a bit too salty for my liking.
A friend of mine brought this to work and everyone loved it! I requested the recipe, but she forgot it so I set out on the Internet to find the recipe. Good thing I did–I found your blog! Excellent recipe! Thank you for posting it.
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I'm trying this recipe out for my book club, and have a few questions before I get started.
1) Does parchment paper work ok?
2) Light or brown sugar?
*The above post should say light or *dark* brown sugar. Thanks!
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Can I use margarine in place of butter?
I plan on making this and giving as a gift. How should the bark be stored? ie tight container, tin, paper? Any suggestions as to how not have it melty?
I'm having issue with the chocolate melting? I used Nestle semi sweet chips and they hardly melted? now I'm afraid to burn the chocolate…..
Going to try this! Is parchment paper good, or is aluminum foil better in terms of what sticks less?
I have made this several times now and when it is done,
it seems to need more caramel and the chocolate chips are not melting after I put back in oven at the end for 5 minutes?????
Thank you! Mine came out perfectly!!!
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Do you recommend dark or light brown sugar?
Marybeth I always use light brown sugar (because I prefer the taste) but dark brown would be delicious as well!
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Looks amazing, I am going to have to try this. Thank you.
I make this every Christmas – everyone always requests it. It is so yummy and so easy! I do melt the chocolate instead of putting the chips on the toffee. More consistent that way for me.
So delicious!!
I made this and my family loved it. I use the cup of ice water trick and drip some cooking carmel into the water to see if it get nearly brittle, no longer gooey then spread it over the pretzels (salted or nonsalted at don't see a difference as you get the salt on top too). I keep in the freeze in a baggie or tupperware covered in the hotter months and at xmas, I don't have an issue with it getting sticky again. Delicious!
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Has anyone tried making a vegan version of this? Maybe with vegan "butter?" I would love to try making it for a friend whose family is plant – based.
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MaryEllen, great job with these. Made them last night w/ the girlfriend and they came out great. Thanks! Joe
HOW do I end up on pages like this when I try to make a list of the recipes I want to try now that I'm starting my diet? Google sabotages me!


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Pauline Black interviews women of the new wave...
Only 3 days left to listen to this on the BBC iplayer, so get to it!
Harking back to the famous photograph taking by Michael Putland for the New Musical News in 1980, Pauline Black, lead singer of two tone band The Selector interviews Viv Albertine (The Slits), Poly Styrene (X-Ray Spex), Siouxie Sioux (Siouxie and the Banshees) and Gaye Advert (The Adverts) about their experiences as female musicians of the "new wave" in the late 70s, early 80s.
Particularly interesting for me was Pauline's mention of the fact that both she & Poly Styrene were mixed-race, which affected how, Pauline at any rate, presented herself on stage. The topic didn't really get much further than this mention, but it was very intriguing, and I'd love to hear more about what the two women have to say on the matter.
Oddly, she interviews Jean-Jacques Burnel, lead singer of the Stranglers, and he discusses how his band were sadly misunderstood, and even persecuted by the feminists of the day, boo-hoo to him. I thought it quite an excellent juxtaposition though, to have all these amazing women who inspired and empowered so many other women, speaking about their experiences alongside someone who was their peer, and yet who achieved exactly the opposite effect.
Anyway, check it out here.
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We are proud to offer the highest quality and most reasonably priced waterproof iPod on the market. If you are currently one of our customers, we appreciate your business and if you are not yet one of our customers, we look forward to welcoming you into our rapidly growing group of customers and friends.
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No. The only reason that you would ever use a second layer is if the underlying layer isn't corrosion resistant, and it was necessary to use a coating of another material to try to protect it. Since the sealant that we use is waterproof, shockproof, and highly corrosion resistant it is unnecessary to coat the sealant with another material to try to protect it. It's like the difference between using stainless steel vs. plain carbon steel that has been painted. Anyone who has seen a rusted out wheelbarrow can tell you how well painted plain carbon steel holds up over time against corrosion.
Well, have you ever had a Ziploc bag leak chicken juice all over your salad in the fridge? I personally wouldn't trust one, but if you're a risk taker and like living on the edge they might just be the perfect product for you. In contrast, our products are completely waterproofed from the inside. Every internal component is waterproofed and protected. There aren't any bulky cases or seals that you have to worry about failing. It looks and functions exactly like a standard iPod with the added benefit of being waterproof.
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We have personally tested our waterproof iPods to depths over 250 ft. Competing products are typically only rated from 10 to 25 ft.
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Unfortunately, that's going to happen. About the only thing you can do is tell them to go get one for themselves at AudioFlood.com.
Any orders we receive before 3:00 pm (mountain time) will ship that day. Orders after 3:00 pm will ship out the following day. Standard free shipping typically takes one to three days depending on your distance from Utah. We also offer priority shipping, and if you really need your iPod in a rush you can select overnight shipping for an additional fee.


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The Saami Council is a voluntary Saami organization (a non–governmental organization), with Saami member organizations in Finland, Russia, Norway and Sweden. Since its foundation in 1956 the Saami Council has actively dealt with Saami policy tasks. For this reason the Saami Council is one of the indigenous peoples' organizations which have existed longest.
The primary aim of the Saami Council is the promotion of Saami rights and interests in the four countries where the Saami are living, to consolidate the feeling of affinity among the Saami people, to attain recognition for the Saami as a nation and to maintain the economic, social and cultural rights of the Saami in the legislation of the four states. (Norway, Sweden, Russia and Finland). This objective can be achieved through agreements between these states and the bodies representing the Saami people, the Saami parliaments.
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01/02/2015 Custom 19" fan tray for demanding military application
Verotec, the specialist thermal management and electronic enclosure manufacturer, has supplied a major US-based defence contractor with custom design intelligent fan trays for a major defence project.
The 19" rack-mounted 1U trays have six fans, strategically located within the tray to maximise the cooling of critical elements of the electronic system located above the fan tray. The key issues for the fan tray design were noise levels, current consumption and reliability. Verotec's solution was a custom control board, which sequentially powers up each of the fans in order of importance to minimise the initial inrush current. The fans themselves are over-specified for the airflow required, enabling them to produce the required airflow when running at 70% of full speed, reducing noise and current consumption and extending MTBF.
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An additional part of the custom design was the development of a custom input air ducting system that brings air in from the front of the rack into the bottom of the fan tray. A honeycomb grill provides EMC integrity and the removable air filter is mounted at an angle to maximise particle removal with minimal airflow restriction.


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Humans, chimps and other primates have all been shown to be susceptible to contagious yawning. Previous research has suggested that dogs are, too, unless — according to newly published findings — that dog is a puppy younger than seven months.
In what sounds like the most adorably awesome study ever devised, researchers Elainie Alenkær Madsen and Tomas Persson watched what happened when 35 puppies, aged between 4 and 14 months, were exposed to yawning humans. Puppies were presented with a combination of experimental conditions. They played with people they were familiar with, but also with strangers. Humans were instructed to deliver convincing yawns (complete with the groans, breathing noises and body movements often associated with yawning), and far-less theatrical "mouth gapes," which involved simply opening one's mouth.
Dogs were found to yawn contagiously, but only if they were older than seven months. What's more, a dog's relationship with its yawning human appeared to have no affect in the strength of contagion.
Interestingly, the results actually mirror the findings of studies on yawn-contagion in humans children, who typically become susceptible to contagious yawning around age four.
"The results support the notion of a developmental increase in dogs' attention to others and identification of others' emotional states," note the researchers, "and suggest that yawn contagion is underpinned by developmental processes shared by humans and other animals."
The researchers' findings are published in the latest issue of Animal Cognition.


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Eupatorium coelestinum, wild ageratum, blue mistflower
If you live in western Kentucky, you'll see these purple/blue wildflowers blooming in the road ditches right now.
They are Eupatorium coelestinum, or blue mistflower, also called wild ageratum. They are one of my favorite wildflowers. As you might guess when you look at the flower, they're a member of the aster family.
They like moist areas. I sometimes see them growing side-by-side with goldenrod which is a very nice color combination. This solitary specimen is growing in a damp area in the ditch just up the hill from our mailbox.
Only slightly related:
I couldn't resist buying the flowered handkerchiefs below. They are just a sample of the patterns in the stack of ladies' hankies at the Mennonite store at Fairview (KY.)


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To register, simply scroll over the "Employers" button at the top of the page and click on the green "Register" button, or use this link: /employer/register
If you prefer, you may call one of our friendly Account Managers at 877-433-8860, Monday–Friday 8:30 am–5:30 pm EST.
Once registered, you will be able to post your job by clicking on "Post Jobs."
Search for information about managing your account, how to use the site, and services iHire offers for job seekers.
Answer questions about iHire's employer services including posting job ads and searching resumes, among other topics.
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Please select a repair for your device from the options below:
Sony Xperia Z Screen Replacement
For the repair of all LCD or touch-screen digitizer related issues.
These can include any of the following: A broken display, cracked glass, distorted or garbled display, coloured lines on the screen or lack of touch-screen response.
All replacement screens are of the highest quality (AAA Class or better). They are not subject to any of the issues associated with imitations or inferior quality screens.


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Bistecca is a premium web template which aims to solve once and for all the need for easy, professional, and clean web design in the high end restaurant industry.
- One page template
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If you need web hosting or if your actual server doesn't support PHP, contact us to see how we can help. You would qualify for 15% OFF if you bought our theme.


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Obama shifts to Ryan education plan
PITTSBURGH (AP) -- It's not just Medicare. President Barack Obama plans to start picking apart other sections of Republican vice presidential candidate Paul Ryan's sweeping budget proposals as he tries to paint the GOP ticket as too extreme for the nation.
Next up: education.
On Tuesday, Obama planned to tell voters in sharply contested Ohio that Ryan's budget proposal would cut $115 billion from the Education Department, remove 2 million children from Head Start programs and cost 1 million college students their Pell Grants over the next decade. The line of criticism will be coupled with television ads.
Obama's latest line of criticism was described by Democratic officials involved in the plan. The officials spoke on the condition of anonymity because they were not authorized to discuss the strategy before the president began executing it, which he planned to do at Capitol University in Columbus and continue later in the day during a stop at a community college in Reno, Nev.
For his part, Ryan was set to make two stops in Pennsylvania: a morning rally at a steel company in Carnegie and an afternoon visit to the American Helicopter Museum and Education Center in West Chester. He then was set to fly to Virginia, a state Obama won in 2008 but which is looking more difficult this time around.
The campaign said Ryan would focus Tuesday on the Republican ticket's plans for boosting small businesses. He also plans to address looming defense cuts, which are part of a deal brokered by Obama and congressional leaders of both parties. It was designed to force a deficit agreement, but Congress was unable to come up with a compromise.
Ryan will tell voters that the Republican ticket plans to reverse the defense cuts and replace them with "common sense reforms", though the campaign provided no details on what those would entail.
Obama said Monday he doesn't believe Congress can reach a deal before the November elections that avoids the cuts in military spending, but is he is optimistic that the reductions won't occur.
Romney, meanwhile, was set to raise campaign cash ahead of next week's GOP convention, which will officially nominate him for the presidency.
Since Romney tapped Ryan as his running mate, Democrats have aggressively highlighted what Ryan's budget would mean to Medicare. Ryan's plan would allow those 55 and older to stay in the health care program for seniors as it is currently set up, but would also offer private alternatives for younger workers. That has left some voters skittish.
Students and their parents are the next group Obama hopes to put on notice. The president started radio ads in New Hampshire that claim 21,000 college students in that state would have their Pell Grants cut by $800 each. Another ad tells Ohio voters that 356,000 students would have their Pell Grants cut.
Those estimates assume the cuts in Ryan's budget are applied evenly across all programs starting in 2014 -- something Ryan aides say would not happen. His budget does not directly address Pell Grant funding, and his aides say the cuts would not take a one-size-fits-all approach.
The Democratic National Committee also planned to join the criticism. Officials released a Web video that mocked Romney's suggestion that college students would do better to "shop around" for tuition rates and college loans. The ad suggested that Romney doesn't understand students' struggles to pay for college.
"Students can't afford Mitt Romney," the ad says.
The Ryan budget, which failed to pass the Democratic-controlled Senate, would cut annual nondefense spending by 5 percent in 2013. The next year, it would be a 19 percent cut.
Ryan, who prefers that students take loans instead of receiving grants, would keep the top Pell Grant award in the coming school year at $5,500 but in future years reduce the number of students eligible, not the award sums. In other words, fewer students would receive them but the neediest would not see their awards changed.
More than 9.7 million students are expected to get grants for the academic year that is about to begin.
Ryan's spokesman dismissed the criticism as a distraction from Obama's record. "Under President Obama, the costs of college have skyrocketed -- making it more difficult for students to attend college -- and his economic policies have made it harder for graduates to get jobs," Brendan Buck said. "Mitt Romney and Paul Ryan have a plan for a stronger middle class to get our economy back on track and ensure that young Americans -- and all Americans -- have the brighter future they deserve."
Young voters overwhelmingly favored Obama in 2008, and he continues to enjoy a sizable lead in polls -- although not as wide as four years ago. Their parents are less convinced, and they are as much Obama's audience as their children.
"I think I remember reading something about Ryan trying to cut money for college. Andrew goes back to school pretty soon. We sure need that Pell Grant," a voter says in one ad.
Another announcer continues, "The Romney-Ryan budget plan would cut $14 million in federal education funding for New Hampshire."


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After a mishap during a product demonstration in Japan, Honda reps spring into action, shielding their fallen robot comrade from view as they assess his injuries. Just prior, as Asimo hit the floor, smashing his space-helmet faceplate, he (he?) says something that sounds like "sleeping" and "accident." We distinctly heard, SUPER CONCUSSION POTENTIAL!
[via AutoBlog]
Honda's Got a Brand New ASIMO [internal]


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We are in the earliest stages of learning how what we do for a living both threatens nature and fails to meet our deepest human needs. The impoverishment of our world and the devaluing of the priceless undermine our physical and economic well-being.
Yet the depth and breadth of technological innovation of the past few decades shows that we have not lost our most useful gifts; humans are ingenious, adaptive, clever. We also have moral capacity, compassion for life, and an appetite for justice. We now need to more fully engage these gifts to make economic life more socially just and environmentally responsible, and less destructive to nature and the commons that sustain us.
We can't pose Patagonia as the model of a responsible company. We don't do everything a responsible company can do, nor does anyone else we know. But we can tell you how we came to realize our environmental and social responsibilities, and then began to act on them. Like other things in human life, it began with one step that led to another.
In the spring of 1988, Patagonia opened a store in Boston on Newbury Street. Within days, the people who worked in the store were sick: mainly headaches. We hired an engineer who told us the problem was the ventilation system: it was recycling the same tired air. But what was in the air? Probably formaldehyde, she told us. From the finish on the cotton clothes stored in the basement. Formaldehyde? This led us to commission a study of conventional cotton, and the discovery that cotton grown with pesticides is one of the most destructive crops in the agricultural world. Knowing what we knew, we could not continue to use conventional cotton for our sportswear. We went organic in 1996.
Once you start, you can't stop. "Living the examined life," said our founder, Yvon Chouinard, "is a pain in the ass." From cotton, we moved to what happens in Patagonia's name in every step of the supply chain, from crop to fabric to finished garment. We measured the environmental impacts of selected articles of clothing and published them on The Footprint Chronicles®. We worked with an outside auditor and an in-house corporate responsibility specialist to establish the working conditions and pay for every person who sews a Patagonia garment. We learned how to make fleece jackets from recycled plastic bottles and then how to make fleece jackets from fleece jackets. We examined our use of paper in catalogs, the sources of our electricity, the amount of oil we consumed driving to work. We continued to support employees with medical insurance, maternity and paternity leave, subsidized child-care and paid internships with non profit environmental groups. As we have for many years, we gave one percent of sales to grassroots activists. This one percent commitment isn't typical philanthropy. Rather, it's part of the cost of doing business, part of our effort to balance (however imperfectly) the impact we have on natural systems – and to protect the world on which our business, employees, and customers rely. After many years of giving money to activists, we realized that if we could share profits, we could also supply time and muscle.
Underlying much of what challenges Patagonia is the modern commitment to growth and consumption. We've begun to look seriously at these twin conundrums and took out an ad on Black Friday in 2011 that read, "Don't Buy This Jacket."
In the end, Patagonia may never be completely responsible. We have a long way to go and we don't have a map – but we do have a way to read the terrain and to take the next step, and then the next.


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BJ's is the Northern Michigan tent rental leader. Our rental department has all your event needs – from tents, tables and chairs to dance floors, china, and arbors – and everything in between. We enjoy providing all the tents for Gaylord's Alpenfest and the Big Ticket festival and more!
The catering division at BJ's serves all of northern Michigan – and beyond. Aside from over 100 weddings each year, we provide catering to several government agencies, college campuses, graduations, family reunions and so much more. We can customize any menu to your event to add that extra special touch.
BJ's Restaurant, Rental & Catering has been in business since 1973. Running a restaurant is truly a labor of love and owners Bob and Ronda Elam pride themselves on treating each and every customer like family. We are a one stop shop where you can have a great meal, order your graduation package, discuss catering for your wedding or book a meeting in one of our banquet rooms.
There is a place where BBQ is more than a simple act of preparation, but our way of life. We take the simplest of ingredients and combine them to create the ultimate authentic BBQ experience. We transport you to the freshest Southern fare, made from the original recipes of our culinary team. Here at BJ's Smokin' BBQ, we pride ourselves on keeping you coming back for more. Let's crank up the volume on your next event – it's worth the call! 989.732.4010


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Posts Tagged 'Christine Stovell'
An Afternoon at Ystrad Mynach Library
Travelling through the Welsh valleys on a beautiful autumn day is amazing and yesterday I had a great excuse for doing just that – I was heading for Ystrad Mynach in South Wales to do a library talk together with my fellow Choc Lit authors Chris Stovell and Evonne Wareham.
Ystad Mynach library has recently been refurbished and it was looking fab! Just the sort of place I love to go to browse the shelves and find reading gems. We were given a very warm welcome by the lovely librarians (including one from another nearby library) and then joined by the audience who had come to hear us talk about "Heroes, Heroines and Happy Endings".
It all felt very informal, like chatting to friends, and we covered all sorts of topics/questions. Among other things we talked about our research and Chris demonstrated why trying to write a romantic scene with your hero and heroine wearing sailing gear and life jackets might not be such a good idea! Not impossible, but certainly not easy.
We all write different sub-genres, different heroes, and our opinions on happy endings were similar but not quite the same, but the main ingredient is of course the romance and being left feeling upbeat and positive after reading – we all agreed on that.
All in all, we had a wonderful afternoon and hope to go back again soon – thank you so much to the staff and everyone who came to our talk!
(PS. Many thanks to Alex for allowing me to use her photos in this blog post!)


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Territory Manager - Grand Haven MI
Date: Jan 8, 2020
Location: Grand Haven, MI, US
Company: RAI
R.J. Reynolds is the second-largest tobacco company in the United States-making many of the nation's best-selling cigarette brands Camel and Newport.
Reynolds American Inc. (NYSE: RAI) is the parent company of R.J. Reynolds Tobacco Company; American Snuff Company LLC.; Santa Fe Natural Tobacco Company, Inc.; Niconovum USA, Inc.; Niconovum AB; and R.J. Reynolds Vapor Company.
The employees of RAI and its subsidiaries are committed to innovation with purpose: transforming the tobacco industry.
Our employees are invited and expected to think and act boldly - and are rewarded for it. Our people drive the innovation and ignite the thought leadership that is transforming an entire industry.
We offer employment opportunities with a meaningful purpose, and employees are empowered to make a difference as soon as they join the team. It's an exciting, creative and fast-paced environment.
Break out of the box….
Territory Managers / Trade Marketing Representatives are assigned to a geographic territory where they are responsible for:
RAI Trade Marketing Services Company looks for principled, creative, dynamic and passionate people who display or possess:
- Competitive annual salary
- Targeted Annual Bonus
- Relocation assistance available for those who qualify
R.J. Reynolds Tobacco Company offers very competitive compensation and benefit plans, including:
- Generous annual bonus program for all employees
- Company Vehicle Provided
- Cell Phone Allowance
- Daily-valued 401(k) plan that offers opportunity to save on pre- and post-tax basis up to 50 percent of eligible compensation. Company matches 100 percent of employee pre-tax/Roth (401k) contributions up to six percent
- Comprehensive health and welfare benefits package
- Eleven paid company holidays annually, plus a generous paid vacation plan based on length of service
- Company-paid sick and personal days, funeral leave and jury duty leave
- Education initiative plans
- Extensive training and opportunities for professional and career development
Reynolds American Inc. (NYSE: RAI) is the parent company of R.J. Reynolds Tobacco Company; American Snuff Company, LLC; Santa Fe Natural Tobacco Company, Inc.; Niconovum USA, Inc.; Niconovum AB; and R.J. Reynolds Vapor Company.
Reynolds American Inc. and its affiliated companies is an Equal Opportunity / Affirmative Action Employer.
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability status.
We require all new hires to be 21 or older.
Our organization offers a level of challenge, responsibility and creativity for motivated employees that stands apart from the crowd.
We are also committed to employing a diverse workforce and valuing different perspectives, experiences and talents to maximize the company's potential for successfully achieving its business objectives.
Only applicants requiring reasonable accommodation for any part of the application and hiring process should contact us directly.
Email: firstname.lastname@example.com
Nearest Major Market: Grand Rapids


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On January 23, 2018, the Prince George's County District Council approved Greater Cheverly Sector Plan. A final version incorporating amendments made by the Planning Board in PGCPB No. 17-83, and the District Council in CR-4-2018, will be published in winter of 2018.
Cheverly WMATA Metro Station
Industrial Uses in the Planning Area
Pedestrian Activity Along MD 202 (Landover Road)
Recreational Paths Along the Anacostia River
Residential Communities in the Town of Cheverly
View From the Prince George's Hospital Center


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What does math plus YouTube plus Mexican food equal? Another epic episode of Vi Hart's educational entertainment!
Apparently, October is the Month of the Flexagon. According to Merriam-Webster, flexagons are folded paper figures that can be flexed along their folds to expose various arrangements of their faces. Io9 described them rather more evocatively as "scrap paper topology projects." In three of her videos, Vi Hart demonstrates that flexagons are best understood by playing with them. In her fourth video of the month, she shows us how to eat them!
Watch them all!


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When any person dies suddenly or unexpectedly it becomes the responsibility of the medical examiner to determine the cause of death. Such is the case in the tragic death of Michael Jackson at the all too young age of 50. When I worked as a medical examiner in Washington, D.C., in the early 1980s, our policy was to automatically do a full autopsy investigation on anyone 50 or under regardless of their medical history. Over 50 and we might waive the autopsy if there were a clear medical history of illness or disease and there were absolutely no suspicious circumstances, as investigated by the homicide unit of the D.C. police force.
Of course it goes without saying that for someone like Michael Jackson, who died suddenly at age 50 yesterday without any obvious cause, that a full scale investigation will be conducted including a complete autopsy and full toxicology work up. The police will do a thorough examination of his house, looking for any unusual findings, in particular, any evidence of prescription drugs, illegal drugs, alcohol, or any signs of violence.
Eventually, however, it will be up to the medical examiner to conduct an autopsy. How is this done and what will they be looking for? First, bear in mind that the medical examiner is a physician who has specialized in pathology and then subspecialized in forensic pathology, the investigation of the causes of sudden and unexpected deaths.
The autopsy begins with a careful examination of the body as it was found, including the clothing, looking for any potential clues or signs of trauma. If the clothes are free of evidence they are removed and then a detailed examination of the outside of the body is made, including photographs of all aspects whether normal or abnormal. The pathologist looks for any evidence of illness or trauma on the skin including any fresh injuries or any old scars that might indicate prior surgery or wounds.
After the external exam is done the internal one can begin. Most people don't particularly want to know the exact details of how this is done, so suffice it to say that the pathologist uses a scalpel to open up the body and to expose and eventually remove all internal organs. First, a thorough examination is made of the organs in their normal place, and then they are each taken out for more individual analysis. Most pathologists take out the organs one by one but some prefer to take them all out in one block and then dissect them out from this larger unit. In either case every organ is checked carefully, both from the outside and then from the inside, looking for any "gross" evidence of disease or injury. By "gross" the pathologist means the exam with the naked eye. Eventually, samples of every organ will be taken to look at under the microscope. It takes several days for the tissues taken at the autopsy to be preserved, cut, mounted on slides, and stained with special dyes so that they are ready for microscopic examination. This is one of the reasons it takes days to weeks to complete the entire autopsy.
Of course, in a case such as this, the medical examiner will pay particular attention to the heart, its size, weight, appearance, and color. The coronary arteries will be examined in detail. All surfaces of the heart, both outer and inner, will be checked for abnormalities. The four heart valves are also important to look at for signs of disease. The muscle tissue will be checked thoroughly - both grossly (naked eye) and eventually microscopically. This type of examination is carried out for each and every organ in the body, including the brain. The entire autopsy will take several hours and will include photographing the organs both in their original state and then individually before and after dissection. As mentioned, samples will be taken for microscopic exam after a few days.
Before the organs are dissected, it is important for the pathologist to take fluids for toxicology examination. In this regard, urine will be removed from the bladder, bile from the gall bladder, and blood from any available source. Eventually, when the stomach is opened, its contents will be looked at carefully and samples taken for toxicology. In this way, the pathologist, working with the toxicologist, can build a picture of any foreign substances in the body that might first enter the stomach, then be absorbed in the blood and eventually be excreted either through the liver into the bile and/or through the kidneys into the urine. In addition, samples of the liver, kidney, and brain will typically be saved in the freezer in case more detailed toxicologic examination is needed later on.
Depending on the complexity of the toxicology examination, it can take several days to several weeks to complete this part of the autopsy. In the meantime the pathologist has done the gross dissection and then done the microscopic exam. The toxicology report is typically the last piece of information that is obtained. Putting all the information together, the pathologist determines both the cause of death as well as the manner of death. Cause refers to the actual forces that resulted in death, be they disease, trauma, or toxicity such as from drugs and/or alcohol or perhaps even poisons. The manner of death refers to whether the circumstances were natural, or whether death was due to homicide, suicide, or accident. The manner of death is often determined from the scene of death and the circumstances as observed personally by the pathologist, as well as from police and forensic investigators. In rare cases the manner of death is left undetermined, but the pathologist uses everything in his or her power to avoid this rather non-specific and ultimately unsatisfying ruling.
So it is likely that it will be several days before the nature and cause of Michael Jackson's death are fully understood and revealed to the public. It is also likely that information may be revealed in stages as the various steps of the autopsy are completed. The first part of the autopsy, the external and internal examinations, will be completed today. Then the microscopic examinations will likely be completed by early next week. The full toxicology results may not be known for a week or more. The world awaits the results of the autopsy of Michael Jackson.