Pretzel Toffee

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This simple, no-bake, sweet and salty pretzel toffee is a fun twist on the classic cracker toffee. Only a few simple ingredients and about 20 minutes of prep gives you the perfect treat everyone loves! This recipe uses dark brown sugar and dark chocolate for the richest flavors but can easily be varied! It's a perfect addition to the Christmas cookie tray and more.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

88 pretzel snaps approximately 5 cups
1 cup dark brown sugar 225 grams
1 cup unsalted butter 227 grams
½ tsp sea salt
1 tsp vanilla extract
2 c dark chocolate chips
toppings: chopped pecans, sprinkles, flakey sea salt, etc.

Instructions

Preheat oven to 400°F.
Line a sheet pan with parchment paper--we use a jelly roll sized sheet pan, 10 inch by 15 inch.) Arrange the pretzel snaps in 11 rows of 8. The pretzels will shift a bit and that is ok!
Add the brown sugar, butter and sea salt to a saucepan. Melt the butter and sugar together medium/medium-low heat, stirring frequently.
Bring the mixture to a boil and allow it to boil for 3 minutes stirring continuously--it will thicken and turn a nice rich amber color. (If using a candy thermometer, you want 270°F-290°F degrees.) Remove from heat and stir in vanilla extract.
Pour the caramel mixture over the pretzels and spread evenly. If the pretzels shift its ok, you can use a spatula or offset spatula to spread the caramel that will help even them out a bit.
Bake for about 5-6 minutes. The caramel will be vigorously bubbling (300°F-310°F with thermometer).
Remove from the oven and let sit for 2 minutes and then sprinkle the chocolate chips over top evenly. Allow to sit for about 4-5 minutes or until you can easily spread and the chips are melted. If they don't seem to be melted after a bit, pop them in the oven for 1-2 minutes and then spread.
Once the chocolate is spread to cover the caramel, add your favorite toppings. Allow the pretzel toffee to cool at room temperature or in the refrigerator for a few hours.)
Once completely cooled, break the toffee apart or use a sharp knife to cut into small pieces. Enjoy!

Notes

Storage: Store at room temperature in an airtight container for up to about 5 days. You can refrigerate for about 2 weeks. Freeze this pretzel toffee for about 2 months--layer with parchment to keep pieces from getting stuck together.

I prefer lining the pan with parchment paper, but a lot of recipes suggest foil. You are welcome to use that instead if desired, or if you don't have parchment on hand.

Make sure to use a rimmed baking sheet to avoid a big mess of caramel dripping off the sides.

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