Wednesday, April 20, 2016

Pretzel Toffee

Pretzel Toffee

Oh. My. Word.

This pretzel toffee is some seriously addictive stuff. It is so amazingly delicious. Thank goodness I had a house full of boys present when I made this cause I don't believe I could have trusted myself alone in the house with a batch of this stuff.

The toffee doesn't come out hard as a rock either. I've had some toffees that almost crack your teeth. This recipe does not do that.

Not only is it good, it's really easy to make. You have to invest 10 minutes in stirring the toffee mixture but after that it's just pouring it on the pretzels and then covering it with chocolate chips.

A few notes while making this:

  • Don't worry if your toffee mixture looks like it's separating. I cooked it 10 minutes and then whisked furiously the last 30 seconds before I poured it over the pretzels. If the butter pools a bit don't worry about that either.
  • I bought the Snyder Pretzel Snaps and filled half a sheet pan up with them. The Snaps work really well because all the toffee gets trapped in the grids of the pretzel. Heaven!
  • You can use dark of milk chocolate chips. Either one will work. I used dark when I made this batch.
  • Put your finished product in the fridge to firm up, then just break it into pieces to serve.
  • If you want to watch a video on how to make the toffee check out Jen's video from Jen's Favorite Cookies. The original recipe is from her site. Click here.

Pretzel Toffee 1


Pretzel Toffee
Original recipe from Jen's Favorite Cookies
Printable Recipe
1 cup butter
1 cup sugar
2 cups pretzel pieces (I used Synder’s Pretzel Snaps* see note)
1 cup chocolate chips

In a heavy saucepan, melt butter. Add sugar, and stir to dissolve. Continue cooking and stirring over medium high heat until it is the color of a brown paper bag, about 7-10 minutes. (The mixture may separate and look clumped or curdled, and this is fine. The color is a more important indicator than the texture.)

Prepare a sheet pan (I recommend a quarter sheet pan) by lining with parchment paper or a silicone liner, or by generously buttering. Cover pan in a single layer of pretzels. Pour cooked candy onto pretzels as soon as it reaches the desired color.

Immediately top with chocolate chips. Let chips melt for a few minutes, then use a knife to spread like frosting. Let candy cool by chilling in fridge for about an hour. Use a large knife to break into pieces.
Store in an airtight container in the fridge or freezer.

*Note - I bought the Snyder Pretzel Snaps and filled half a sheet pan up with them. The snaps work really well because all the toffee gets trapped in the grids of the pretzel.

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