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Pretzel Toffee Recipe

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4.4 from 10 reviews

Pretzel Toffee is a delightful no-bake sweet and salty treat that blends crunchy pretzel snaps with rich caramel and smooth dark chocolate. This simple recipe requires only a few ingredients and about 20 minutes of prep time, making it an easy and crowd-pleasing addition to any holiday cookie tray or snack spread. The use of dark brown sugar and dark chocolate provides deep, rich flavors, while the caramel coats the pretzels perfectly, creating a satisfying texture and a perfect balance of sweet and salty.

Ingredients

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

Topping

  • 2 cups dark chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a jelly roll sized sheet pan (10 x 15 inches) with parchment paper.
  2. Arrange Pretzels: Lay out the pretzel snaps on the lined sheet pan in 11 rows of 8 pretzels each. It’s okay if they shift slightly as you will adjust later.
  3. Make Caramel: In a saucepan, combine the dark brown sugar, unsalted butter, and sea salt. Melt the mixture over medium to medium-low heat, stirring frequently until smooth and combined.
  4. Boil Caramel: Bring the mixture to a boil and continue to boil for about 3 minutes while stirring constantly. The caramel will thicken and develop a rich amber color. If using a candy thermometer, aim for 270°F to 290°F.
  5. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly.
  6. Pour Caramel Over Pretzels: Carefully pour the hot caramel evenly over the pretzels, spreading gently with a spatula to cover them all. It’s fine if pretzels move somewhat; use an offset spatula to even them out slightly.
  7. Bake: Place the pan in the oven for about 5-6 minutes until the caramel is vigorously bubbling, reaching approximately 300°F to 310°F.
  8. Add Chocolate: Remove from the oven and let sit for 2 minutes. Sprinkle dark chocolate chips evenly over the hot caramel. Let them sit for 4-5 minutes until softened and partially melted. If chips don’t melt well, return the pan to the oven for 1-2 minutes.
  9. Spread Chocolate: Use a spatula to spread the melted chocolate evenly over the caramel layer, covering completely. Add any optional toppings if desired.
  10. Cool and Serve: Let the pretzel toffee cool completely at room temperature or refrigerate for a few hours until set. Once firm, break or cut into smaller pieces and serve.

Notes

  • Store pretzel toffee in an airtight container at room temperature for up to 5 days.
  • Refrigerate to extend shelf life up to 2 weeks, or freeze for up to 2 months using parchment layers to prevent sticking.
  • You can line the pan with either parchment paper or foil, though parchment is recommended for easier cleanup.
  • Use a rimmed baking sheet to prevent caramel from spilling over the edges during baking.

Find it online: https://marthatasty.com/pretzel-toffee-recipe/