Pretzel toffee is a simple Holiday candy that is made with chocolate, a crunchy toffee layer, pretzels, walnuts, and flaky salt. It’s so easy to make and tastes amazing! You can make it even a couple of days before Christmas (if you can resist that long!), and you won’t need a candy thermometer.
If you’re looking for more easy Christmas treats, check out this Christmas Bark Recipe (Reindeer Chocolate Bark) or Santa strawberries.
Ingredients
You only need just a couple of ingredients to make this delicious treat:
- Chocolate – make sure to use the best quality chocolate you can afford, it really makes a difference! If you plan on making this dessert ahead, I would recommend using baking chocolate – it will look prettier and you won’t see grey discolorations on the chocolate the next day.
- For the toffee – granulated sugar, vanilla, and butter.
- Mini pretzels – you can also use saltine crackers, which are more traditional for this type of candy.
- Nuts – are optional but recommended. I used walnuts, but pecans would also be great.
- Flaky sea salt – NOT optional. Flaky salt really brings all these ingredients together and balances the sweetness. You can’t use table or fine sea salt, it just won’t have the same effect. Another option is to buy coarse salt and grind it slightly using a pestle and mortar.
- Decoration – optional – different toppings: colorful sprinkles, more pretzels, m&m’s, different nuts, crushed cookies, peppermint canes, dried cranberries, peanut butter chips, flaked coconut
Step-by-step instructions
STEP 1: Preheat the oven to 350°F (180°C).
Prepare a 9×13-inch rimmed baking sheet or a baking pan, brush it lightly with butter, and line it with parchment paper (buttering the pan helps the paper stick to the pan).
Arrange the pretzels in a single layer in the pan.
STEP 2: Add the butter, sugar, and vanilla into a small pot.
STEP 3: Cook over low heat, stirring from time to time, until the butter is melted and the sugar is dissolved.
Cook for 3 more minutes until the mixture is golden in color and smells like caramel. Be careful not to burn it.
STEP 4: Spoon the mixture over the pretzels. They should be mostly covered in caramel, but if there are a few bare spots, that’s fine—the caramel will spread out in the oven and cover the pretzels evenly. You can make a little more caramel for a thicker layer, but I prefer it a bit thinner so the dessert isn’t overly sweet.
Put the pan in the oven and bake for 8 minutes; the caramel must be bubbling.
STEP 5: While the caramel is baking, finely chop the chocolate and nuts.
Spread the chocolate over the hot caramel and wait for a minute.
STEP 6: Spread the melted chocolate evenly over the pretzels and hot caramel. If the chocolate hasn’t melted completely, put the pan back in the warm oven for about 1 minute.
STEP 7: Sprinkle the melted chocolate with flaky sea salt, then with the walnuts. Press the walnuts slightly into the chocolate. You can also sprinkle some sprinkles on top.
STEP 8: Put the pan in the fridge until the chocolate is set – this will take about 1 hour.
Crack the chocolate bark into smaller pieces. It tastes best cold, straight from the fridge.
Enjoy!
Storage
It will last about a week in the fridge. It tastes great at room temperature but also cold straight from the fridge (I prefer it cold and keep it in the fridge). It can also be frozen.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Pretzel Toffee
składniki
- 1/2 cup (100g) granulated sugar
- 1/2 cup (115g) butter
- 1 tablespoon vanilla extract
- 80 mini pretzels or enough to cover the bottom of the pan
- 12 ounces (340g) bittersweet chocolate preferably baking chocolate
- 1 cup (100g) roughly chopped walnuts
- flaky sea salt
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wykonanie
- Preheat the oven to 350°F (180°C).
- Prepare a 9×13-inch rimmed baking sheet (23x33cm) or a baking pan, brush it lightly with butter, and line it with parchment paper (buttering the pan helps the paper stick to the pan).
- Arrange the pretzels in a single layer in the pan.80 mini pretzels
- Add the butter, sugar, and vanilla to a small pot. Cook over low heat, stirring from time to time, until the butter is melted and the sugar is dissolved. Cook for 3 more minutes until the mixture is golden in color and smells like caramel. Be careful not to burn it.1/2 cup (100g) granulated sugar, 1/2 cup (115g) butter, 1 tablespoon vanilla extract
- Spoon the mixture over the pretzels. They should be mostly covered in caramel, but if there are a few bare spots, that’s fine—the caramel will spread out in the oven and cover the pretzels evenly. You can make a little more caramel for a thicker layer, but I prefer it a bit thinner so the dessert isn’t overly sweet.
- Put the pan in the oven and bake for 8 minutes, the caramel must be bubbling.
- While the caramel is baking, finely chop the chocolate and nuts.12 ounces (340g) bittersweet chocolate, 1 cup (100g) roughly chopped walnuts
- Spread the melted chocolate evenly over the pretzels and hot caramel. If the chocolate hasn’t melted completely, put the pan back in the warm oven for about 1 minute.
- Sprinkle the melted chocolate with flaky sea salt, then with the walnuts. Press the walnuts slightly into the chocolate. You can also sprinkle some sprinkles on top.flaky sea salt
- Put the pan in the fridge until the chocolate is set – this will take about 1 hour.
- Crack the chocolate bark into smaller pieces. It tastes best cold, straight from the fridge.
- Enjoy!
uwagi
- Chocolate – make sure to use the best quality chocolate you can afford, it really makes a difference! If you plan on making this dessert ahead, I would recommend using baking chocolate – it will look prettier and you won’t see grey discolorations on the chocolate the next day.
- Calories = 1 serving (1/15 of the recipe). This is only an estimate
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