Description
This pretzel toffee shines with a perfect blend of salty pretzels and sweet caramel, topped with rich chocolate and optional pecans. A quick, easy treat for any occasion!
Ingredients
Scale
- 88 pretzel snaps
- 1 cup dark brown sugar (225 grams)
- 1 cup unsalted butter (227 grams)
- ½ tsp sea salt
- 1 tsp vanilla extract
- 2 cups dark chocolate chips
- Toppings (optional): chopped pecans, colorful sprinkles, extra flaky sea salt
Instructions
- Preheat oven to 400°F and line a jelly roll pan with parchment paper.
- Arrange pretzel snaps in rows on the prepared pan.
- Combine brown sugar, butter, and sea salt in a saucepan and melt over medium heat.
- Bring mixture to a boil for about 3 minutes until it thickens and turns amber.
- Stir in vanilla extract, then pour caramel over pretzels, spreading evenly.
- Bake for 5-6 minutes until caramel is bubbling.
- Remove from oven, spread dark chocolate chips on top, and let sit for 4-5 minutes to soften.
- Sprinkle desired toppings, then cool at room temperature or in the refrigerator.
- Once cooled, break into pieces and enjoy!
Notes
Store at room temperature in an airtight container for up to a week.
For gluten-free option, use gluten-free pretzels.
Avoid overcooking the caramel to keep it from becoming hard.
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 24g
- Sodium: 105mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg