Pretzel Toffee Bars
A super delicious recipe for pretzel toffee bars. The recipe makes about 48 medium size bars.Don't have pretzels? Substitute for other flat crackers or saltines.Serving size: 2 bars
Servings: 24 servings
Ingredients
- 1 bag Salted Pretzel Thins (7.2 oz., 204 grams), depending on the size, approximately 70-88 crackers
- 1 cup unsalted butter (2 sticks, 226 grams)
- 1 cup dark brown sugar (215 grams)
- 2 cups dark chocolate disks (360 grams)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 395°F. Line a rimmed baking sheet with heavy-duty aluminum foil and spray with nonstick spray or brush with butter.
- Take pretzel thins, and lay them, salt side down, next to each other, in a single layer, until the baking sheet is covered.
- In a medium size pot, melt the unsalted butter (1 cup, 226 grams) over medium-high heat.
- Add dark brown sugar (1 cup, 215 grams). Stirring, bring the mixture to a boil. Boil the mixture for 4-5 minutes, continue stirring. The mixture is very hot! Don't taste it. Allow to sit for minute to reduce bubbles, stir in Vanilla Extract (1 teaspoon).
- Pour the brown sugar-butter mixture carefully over the pretzel thins. Carefully spread the mixture evenly over the pretzels with a spoon or a spatula.
- Bake the toffee in a preheated oven (395F/200C) for 5 minutes.
- Carefully take the baking sheet out of the oven. Evenly distribute dark chocolate disks onto hot pretzel and caramel mixture. Return the baking sheet to the oven for 30 seconds to a minute to help melt the chocolate disks. Disks usually don't appear melted until you touch them. Don't burn the chocolate.
- Carefully, with a small metal spatula, spread melted chocolate over the pretzels. Make sure to spread chocolate over each pretzel.
- Let cool to room temperature, then cool in the refrigerator until set, several hours.
- Lift the toffee onto a cutting board, slice the pretzel toffee into squares, or break it with your hands into rough pieces.