Description
This Pretzel Toffee features a crunchy pretzel base covered in rich caramel and dark chocolate, making it an irresistible treat for any occasion. Easy to prepare and delightful to share!
Ingredients
- Pretzel snaps (88 pieces, approx. 5 cups)
- Dark brown sugar (1 cup, 225 grams)
- Unsalted butter (1 cup, 227 grams)
- Sea salt (½ tsp)
- Vanilla extract (1 tsp)
- Dark chocolate chips (2 cups)
- Toppings (optional, e.g., chopped pecans, colorful sprinkles)
Instructions
- Preheat your oven to 400°F and line a jelly roll-sized sheet pan with parchment paper.
- Arrange pretzel snaps in an even layer on the prepared pan.
- In a saucepan, combine dark brown sugar, unsalted butter, and sea salt. Melt over medium heat, stirring frequently.
- Bring the mixture to a gentle boil, stirring continuously for about 3 minutes until it reaches a thick consistency.
- Remove from heat and stir in vanilla extract.
- Pour the caramel mixture over the pretzels and spread it evenly.
- Bake for 5-6 minutes, until the caramel is bubbling.
- Remove from oven and sprinkle dark chocolate chips over the top. Let sit to melt.
- Spread the melted chocolate and add desired toppings.
- Cool at room temperature or in the refrigerator until set, then break into pieces.
Notes
This toffee can be stored in an airtight container at room temperature for up to a week.
For a longer shelf life, refrigerate for up to two weeks or freeze for about three months.
To prevent crystallization, avoid stirring the caramel vigorously.
Nutrition
- Serving Size: Approx. 1 piece
- Calories: 210
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg