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Monday, December 24, 2012

Salted Chocolate Pretzel Toffee



Salted Chocolate Pretzel Toffee

Ingredients

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

Method

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!


NOTES

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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