Monday, December 24, 2012

Salted Chocolate Pretzel Toffee

Salted Chocolate Pretzel Toffee


12 ounces mini pretzels
1 cup (2 sticks) unsalted butter
1 cup (lightly packed) light brown sugar
16 ounces semi-sweet chocolate chips
Coarse sea salt


Preheat oven to 375 degrees F.

Line a large baking sheet (mine is 12x17) with parchment paper. Cover evenly with the mini pretzels and set aside.

Heat the two sticks of butter and light brown sugar in a small pot over medium heat. Let the butter melt, stirring occasionally to incorporate the sugar. When it starts to darken and bubble, let it cook for 2 minutes, stirring occasionally to prevent sticking. Pour the mixture evenly over the pretzels. Note: don't worry if it seems like there are small unfilled spaces; the toffee should fuse in a single layer in the oven. Place the pan in the preheated oven and let cook for 5 or 6 minutes.

Remove the pan to a cooling rack. Scatter the chocolate chips on top. Wait 2 or 3 minutes until the chocolate has started to melt, then grab a rubber spatula and spread the chocolate in a layer over the pretzels. Sprinkle with coarse sea salt.

Let cool for 10 minutes, then stick the pan in the refrigerator to cool completely. Break into pieces and enjoy!


Do I really need to scream and yell about how amazing this is? It's been called "crack bark" for a reason. Painfully easy for something so addictively good.

The recipe I originally used for this only had 12 ounces of chocolate for the top. After multiple batches made both ways, I really think a typical large baking pan's worth needs the 16 ounces. I know a small bag of chocolate chips is 12 ounces but my assessment stands.

The recipe I originally used also called for letting the butter and sugar cook unstirred. I stir though because I think it pours so much easier. There's probably something not right about that from a baking standpoint, but I don't care. It comes out awesome no matter what.

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