Description
This Pretzel Toffee recipe combines the perfect balance of sweet and salty flavors with the crunch of pretzel snaps topped with rich caramel and smooth melted dark chocolate. Finished with optional toppings like pecans, sprinkles, or sea salt, this easy-to-make treat is perfect for snacking, gifting, or serving at parties.
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
Topping
- 2 cups dark chocolate chips
- Optional toppings: chopped pecans, sprinkles, flakey sea salt, etc.
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the caramel-coated pretzels.
- Arrange Pretzels: Line a 10×15 inch jelly roll pan with parchment paper. Arrange the 88 pretzel snaps in 11 rows of 8 on the pan. It’s fine if the pretzels shift a little during spreading.
- Make Caramel: In a medium saucepan, combine the dark brown sugar, unsalted butter, and sea salt. Melt over medium to medium-low heat, stirring frequently until blended.
- Boil Caramel: Bring the mixture to a boil and let it bubble for 3 minutes while stirring continuously. The caramel should thicken and turn a rich amber color. For accuracy, aim for a temperature between 270°F-290°F using a candy thermometer. Remove from heat and stir in vanilla extract.
- Pour Caramel: Pour the hot caramel evenly over the pretzels on the sheet pan. Use a spatula or offset spatula to spread the caramel gently if the pretzels shift.
- Bake: Place the pan in the oven and bake for 5-6 minutes. The caramel will bubble vigorously (around 300°F-310°F). Watch carefully to avoid burning.
- Add Chocolate: Remove the pan from the oven and let it sit for 2 minutes. Sprinkle the dark chocolate chips evenly over the hot caramel. Let them sit 4-5 minutes to soften. If needed, return to the oven for 1-2 minutes to melt fully, then spread the chocolate to cover the caramel layer.
- Add Toppings: Sprinkle your choice of toppings such as chopped pecans, sprinkles, or flaky sea salt over the melted chocolate while still warm.
- Cool and Serve: Allow the toffee to cool completely at room temperature or refrigerate for a few hours until firm. Once cooled, break into pieces or cut with a sharp knife. Enjoy your homemade pretzel toffee!
Notes
- Storage: Store at room temperature in an airtight container for up to 5 days. Refrigerate for about 2 weeks or freeze up to 2 months using parchment layers to prevent sticking.
- You can use foil instead of parchment paper if you prefer or don’t have parchment on hand.
- Make sure to use a rimmed baking sheet to contain the bubbling caramel and avoid spills in your oven.
Nutrition
- Serving Size: 1 serving (about 1/16 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
