Pretzel Toffee Recipe
This is seriously the best pretzel toffee recipe - full of sweet and salty caramel and rich chocolate flavor. Add this easy recipe to your must bake list!
Servings: 12
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Ingredients
- 1 cup salted butter
- 1 cup brown sugar
- 6 ounces pretzel sticks
- 12 oz semi sweet chocolate chips
- 1 tsp Skor bits
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Instructions
- Preheat the oven to 350 degrees F.
- Line a baking pan with parchment or wax paper.
- Place pretzels on the sheet in a single layer.
- Combine butter and brown sugar in a small saucepan over medium heat.
- Heat and stir until mixture comes to a boil.
- Pour over the pretzels and place in the oven to cook for 10 minutes.
- Remove from the oven and immediately sprinkle chocolate chips over the hot toffee.
- Spread the melted chocolate over the whole thing with the back of a spoon.
- Top with more broken pretzels and Skor bits, if desired.
- Allow the pan to cool to room temperature before placing it in the fridge to set.
- After about an hour, remove cookie sheet from the fridge and break the pretzel toffee bark into bite sized pieces.
Notes
- Use any size or style of pretzel you want, big, small, twisted, or straight. I personally really like to use mini pretzels. I find that they give me the perfect salty/sweet ratio.
- Save yourself the measuring and just use one regular-sized bag of chocolate chips. It's the ideal amount for this recipe.
- This candy will keep for five days at room temperature. Be sure to store it in an airtight container to maintain freshness.
- I like to give out small bags or boxes of pretzel toffee as gifts for teachers during the holiday season. Pick up some holiday themed containers, ribbon or twine, and gift tags at your favourite local dollar store and put the packages together.
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 44g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 305mg | Fiber: 2g | Sugar: 31g