Salted Chocolate Toffee Pretzel Bark
No candy thermometer needed for this divine easy chocolate toffee pretzel bark with a little sprinkle of sea salt. It is easy and delicious!
You are either going to love me or hate me for this recipe.
Five ingredients.
Most of which probably reside in your pantry right now.
Five ingredients that result in some of the most addictive faux-candy known to man.
Super easy chocolate toffee pretzel bark (with a little sprinkle of sea salt) is closer than you can even imagine.
And guess what? Huge bonus here, because you don’t need a candy thermometer to make this chocolate toffee pretzel bark.
Yet you’ll still end up with a divine toffee that is made other-worldly by being baked on top of salty pretzels and furthered by a smothering of rich, dark chocolate and a sprinkle of sea salt.
I’m not sure my life will ever be the same.
Neither will my postpartum hips, for that matter, but that’s a personal problem I’ll work out on my own.
Basically, to get this chocolate toffee pretzel bark from the web and into your kitchen, you’re going to simply line a large, rimmed baking sheet with foil and sprinkle it with broken mini pretzels (time to take out your aggression).
Then, a simple mixture of butter and brown sugar bubbles on the stove for a whopping three minutes before it’s poured over the pretzels.
If you are thinking this is very similar to the saltine toffee recipes floating around everywhere, you are a smart cookie.
You’re going to bake that pretzel/caramel combo, top it with chocolate, then spread the melty chocolate evenly over the top, and finish with a smattering of sea salt.
It’s almost too simple.
One Year Ago: Grilled Steak and Veggie Kebabs
Two Years Ago: Mediterranean Pasta Salad
Three Years Ago: Shrimp Stir Fry with Snow Peas and Coconut Curry Sauce
Salted Chocolate Toffee Pretzel Bark
Ingredients
- About 8-ounces (227 g) mini pretzels, (half of a 1-pound bag) broken into smaller pieces, more or less to cover the pan
- 1 cup (227 g) butter
- 1 cup (212 g) packed light brown sugar
- 2 cups (340 g) semisweet chocolate chips
- Sea salt
Instructions
- Preheat the oven to 375 degrees F. Line an 11X17-inch rimmed baking sheet with aluminum foil or parchment paper. Cover the bottom of the pan in a layer of broken mini pretzels. Set aside.
- In a small or medium saucepan over medium heat, combine the butter and brown sugar. When the mixture starts to gently simmer and bubble, let it cook for 3 minutes without stirring. Immediately pour the hot caramel mixture over the pretzels in a back and forth motion to cover most of the pretzels (a few empty/dry spots are ok as the caramel will fuse together during baking).
- Bake for 5 minutes. Remove the pan from the oven and place the pan on a cooling rack. Immediately sprinkle chocolate chips evenly over the top of the hot caramel and pretzels. Let the chocolate chips sit for 2-3 minutes until they melt. Use an offset spatula or rubber spatula to gently spread the melted chocolate over the toffee. Lightly sprinkle with sea salt.
- Let the toffee cool completely at room temperature then refrigerate if needed to help the chocolate set up. Break the toffee into pieces and try not to eat the whole batch.
Notes
Recommended Products
Recipe Source: adapted slightly from a recipe sent to me by Sara R. via Flower Patch Farmgirl
I’ve made this three times already, and the entire family is begging for more. Thanks for an incredibly easy and tasty treat.
Jenn – I think cooking longer could help with the toffee not being too soft. Other than refrigerating until ready to serve, there isn’t a great way to prevent the chocolate from melting (unless you add wax or oil to it, which I haven’t done before).
My toffee came out a bit soft too… I have to keep it in the refrigerator or it all gets a bit melty. The flavor is great though. I will try cooking it longer next time… perhaps that will help keep it from trying to stick to the foil as well.
Is there anything I can do to keep the chocolate from melting at room temperature? I don’t know much about cooking with chocolate.
This is coming to my next Card Class! Thanks for the recipe!
Hey Miss – if your toffee was a bit soft try adding an extra minute onto the baking step. Glad you liked it, though!
Mel I made this fir a BBQ and I couldn’t get out the door with the little bit that was left. People were grabbing at it. So yummy! Mine was on the softer side. Did I not cook it long enough? Is yours crunchier? I worry about burning it. I read your post about not scraping it out of the pan (which I did) so I’ll have to try it again soon! Ward BBQ maybe? :).
Oh yes. Yes. Yes. Please? This looks fantastic!
Oh my. Just made this and my twelve year old told me it’s not his fault if he eats it all. Yum! Can’t believe how easy it was to make, thank you.
Keri – do you have coarse kosher salt? Try sprinkling that on very lightly. If you don’t have a coarser type salt then I’d suggest leaving it off. Table salt wouldn’t have the same effect.
What if I don’t have sea salt? Would you substitute another salt or just leave it plain?
Martha – I don’t have a great tomato pie recipe, I’m afraid…but if I stumble across one, I’ll send it your directions!
Sarah – grainy toffee can happen if any residual sugar crystals on the side of the pot are stirred down into the caramel/toffee while it boils. In this recipe, that would be the first step before you pour it on the pretzels and bake it. To prevent that, make sure the toffee isn’t stirred during the boiling stage on the stovetop. Also, when it is poured over the pretzels, don’t scrape the pot to get every bit of caramel out – just pour it out until it no longer comes on it’s own. By scraping it out, other sugar crystals may get back into the toffee and it can turn grainy when it bakes in the oven. It’s hard to say exactly why the graininess happens but those are two ways to help prevent it. I hope it works out better if you (or your husband) makes it again! Congrats on your new baby!
Kari – I’m not sure how long this will last since we eat our batches of this entirely too fast. I refrigerated mine but only because I liked it on the cool side. It’s really up to you!
Hi Mel,
I LOVE your recipes….always a hit! I am definitely going to make this fodder. How long is good for? Does it need to be refrigerated?
I had my husband make this for me last night. (I just had a baby 3 days ago, and read him the recipe from the couch) Our toffee came out totally grainy… like the sugar didn’t dissolve. Did he not cook it long enough with the butter, do you think?
Do not even dare make this until grandkids come home!!!! Even if I hide it – I know where to find it!
Wanted: Tomato Pie recipe! I have looked back in your recipes to find one. I have tried one or two but never can compete with one that I ate at a ‘gone out of business’ tea room. Sooooo good! Just wondered if you make or know of a really good one. I want one with an honest to goodness pie crust – even if a bought one! Thanks!
This is soooo good! Like chocolate crack! My family can’t get enough. We are going to have to up the exercise after eating this. 🙂
I also make this with saltines, but I am going to try it with pretzels right now to take to some friends. Thanks for the variation!
I love you for this recipe 🙂 🙂
oh…my…goodness…………!!
Just made this. Oh, myyyyy. I’ll probably wait till Christmas to make this again because it’s so good, I keep going back for more.
my post about saltine toffee has had the most views by leaps, bounds, and long jumps, and there’s an obvious reason for that–this stuff is grand.
As of now, I don’t have the ingredients yet but as soon as I have all of them I will make it and try some and share it to my family. I am sure my kids will like it.
__________________________
Quick Easy Cooking Recipes for One
Candice – I don’t grease the foil when I make this (thanks to the mega-butter in the recipe) but if yours is sticking, a light coating of cooking spray wouldn’t hurt. Could it be that it baked too long? That could cause it to stick, also.
I have a little obsession with the pretzel chocolate combination! This reminds me of a Passover matzo dessert/ saltine cracker dessert. Can’t wait to try!
Youre right…..I hate you for sharing this recipe!! I love the sweet with salty.
I’m thinking it’s probably a good thing I do not have any pretzels on hand! I agree with those who are thinking ahead towards Christmas gifts!
I made these and had to throw out 3/4 of the batch bc I couldn’t get it off the foil. 🙁 Should the foil be sprayed with non-stick spray first?
I had the same problem. My toffee did not get hard. Do it need to come to the hard crack stage?
It may just be a variation in oven temperature (since each oven varies slightly) – sounds like you might need a few more minutes on the baking time. It should crack like toffee.
I’ve made this with saltines, but it looks wonderful with pretzels, too! Thanks for sharing!
Oh my gosh, I do love you but hate you. I can’t wait to make this. I hope I can share! Seriously though, thanks for the recipe !
I am so bookmarking this for Christmas. Although I doubt I’ll wait that long to try it. 😉
I don’t have the ingredients…right now…and I’m glad. Next week? Well, that’s a different story. Is there any difference in weight gain if you eat the entire batch in 1 day or if you spread it out and eat the entire thing in say…3 days? TY for posting such an easy recipe!
I just discovered yogurt pretzels and now THIS?! I am pinning it to make as a treat for myself later.
My taste buds love ya but my thighs may not think kindly of you after I make this!! Looks amazing …. and I love that it’s nut-free!!
I just made these and they are amazing! WOW. Way to ruin my diet. 🙂
I’ve made this recipe with saltines and everyone thinks I just spent hours making real toffee. I never thought to make it with pretzels–thanks for the recipe!
YUM!!! This is something I’ll eat & eat until it’s all gone.
Yeah! I am so glad you finally tried this recipe! My husband has even been taking it to work to his fellow co-workers. It is an awesome recipe! 🙂
whaaaaaaaaat. this looks awesome! This would make a great holiday giveaway.
I love sweet and salty. I am soooo making this! 🙂
I have made this recipe with a layer of saltines instead of pretzels…using pretzels is a better option, I can’t wait to make this!!
I love salted toffee/caramel desserts! I’m going to have to make this, pronto. Except I’m out of pretzels at the moment…
Ah, postpartum hips – makes you appreciate your mom even more and look forward to the day when your kiddos get that “aha!” moment too, right? 🙂
Ohhhhh my! 🙂 My postpartum hips (and thighs, and…!) are NOT thanking you for this recipe….! Gotta go, off to find pretzels….
Love! Off to go find the ingredients!
Danger! Danger! I always have these ingredients, and these are some of my favorite flavors. Gonna have to try this…and then try not to eat it all myself! Looks sooo gooooood Mel!
I think I just found my new favorite recipe! If it wasn’t so awful to run the oven, I’d make these right now! Whenever this heat breaks, I know what I’m making.
Why would you post this???!!!! Looks insanely delicious. And like I would eat the entire batch in one day.
We just had something like this at my son’s christening…instead of pretzels they used saltines….sooooooooo goooooood!
I can’t WAIT to make this!! Thank you!
Oh yes, yum!
Omg I am making this today!
This looks crazy delicious, Mel! And your’e right…I have everything to make this in my pantry right now! 😉
OMG!! I have made these with saltines, never thought about the pretzel angle. I can’t wait to make and eat these. Would it be wrong to hide it from my family?
Just made these. Omg, fabulous and easy (wahoo!), thank you!!!!