Description
This Pretzel Toffee recipe is a perfect blend of sweet and salty flavors, featuring crunchy pretzel snaps topped with rich caramel and melted dark chocolate, finished with your favorite toppings like chopped pecans, sprinkles, or flaky sea salt. It’s a quick and easy treat that’s ideal for gifting or snacking.
Ingredients
Scale
Base
- 88 pretzel snaps (approximately 5 cups)
Caramel
- 1 cup dark brown sugar (225 grams)
- 1 cup unsalted butter (227 grams)
- ½ tsp sea salt
- 1 tsp vanilla extract
Chocolate Layer
- 2 cups dark chocolate chips
Toppings (optional)
- Chopped pecans
- Sprinkles
- Flaky sea salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the pretzel toffee.
- Prepare Baking Sheet: Line a jelly roll sized sheet pan (10×15 inches) with parchment paper. Arrange the pretzel snaps in 11 rows of 8 on the lined pan. The pretzels may shift slightly, which is fine.
- Make Caramel: In a saucepan, combine the brown sugar, unsalted butter, and sea salt. Melt them together over medium to medium-low heat, stirring frequently until the mixture is smooth.
- Boil Caramel: Bring the mixture to a boil and keep it boiling for 3 minutes while stirring constantly. The caramel should thicken and develop a rich amber color. If using a candy thermometer, it should reach between 270°F and 290°F. Remove from heat and stir in the vanilla extract.
- Pour Caramel: Pour the hot caramel evenly over the arranged pretzels. Use a spatula or offset spatula to help spread the caramel and even out the pretzels if they have shifted.
- Bake Caramel: Bake the sheet pan in the preheated oven for 5-6 minutes. The caramel will bubble vigorously, reaching temperatures around 300°F to 310°F.
- Add Chocolate Chips: Remove from the oven and let it sit for 2 minutes. Sprinkle the dark chocolate chips evenly over the hot caramel. Allow them to sit for 4-5 minutes until the chips soften and melt.
- Spread Chocolate & Add Toppings: Once melted, spread the chocolate to cover the caramel layer completely. If the chips do not melt sufficiently, place the pan back in the oven for 1-2 minutes and then spread. Sprinkle your choice of toppings such as chopped pecans, sprinkles, or flaky sea salt over the chocolate.
- Cool and Serve: Allow the pretzel toffee to cool completely at room temperature or refrigerate for a few hours until the chocolate and caramel set. Break into pieces or cut with a sharp knife to serve.
Notes
- Storage: Store pretzel toffee at room temperature in an airtight container for up to 5 days. Refrigerate for up to 2 weeks. For longer storage, freeze layers with parchment paper to prevent sticking; will keep for about 2 months.
- You can use foil instead of parchment paper to line the pan if preferred.
- Use a rimmed baking sheet to catch any caramel drips and avoid messes.
Nutrition
- Serving Size: 1/16 of recipe (approx. 50 grams)
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
