Pretzel toffee is a simple Holiday candy that is made with chocolate, 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).
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 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 to not burn it.
STEP 4: Pour it over the pretzels, they should be covered in caramel but if there are a couple of spots where there’s no caramel, it’s fine, it will even out in the oven.
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, wait for a minute.
STEP 6: Spread the melted chocolate evenly over the pretzels and caramel. If your chocolate hasn’t melted all the way, you can put the pan for a minute in the warm oven.
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. It can also be frozen.
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Pretzel Toffee
Ingredients
- 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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Instructions
- 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 with parchment paper (buttering the pan helps the paper stick to the pan).
- Arrange the pretzels in a single layer in the pan.
- Add the butter, sugar, and vanilla into 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 to not burn it.
- Pour it over the pretzels, they should be covered in caramel but if there are a couple of spots where there’s no caramel, it’s fine, it will even out in the oven.
- 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.
- Spread the chocolate over the hot caramel, wait for a minute then spread the melted chocolate evenly over the pretzels and caramel. If your chocolate hasn’t melted all the way, you can put the pan for a minute in the warm oven.
- 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.
- 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!
Notes
- 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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