Salted Chocolate Pretzel Toffee Bark
Can we talk about something? It’s about chin hairs.
This bark can be made in 15 minutes, doesn’t require a thermometer, and can be enjoyed in under an hour. It is not stressful or maddening like chin hairs.
Salted Chocolate Pretzel Toffee Bark
Recipe adapted from Ezra Pound Cake who thanks Flower Patch Farmgirl
Ingredients:
Enough mini pretzels to cover a 11 x 17 in rimmed baking pan (I used about 75% of a 1 lb. bag)
1 cup unsalted butter
1 cup brown sugar
2 cups semi-sweet chocolate chips
Sea salt, if desired
Directions:
1. Preheat the oven to 375 degrees. Line a 11 x 17 inch rimmed baking sheet with aluminum foil and cover with broken pretzels.
2. In a small saucepan, melt butter and brown sugar together over medium heat. Let the mixture come to a gentle simmer and continue to cook, without stirring for 3 minutes.
3. Pour the butter and sugar mixture over the pretzels.
4. Bake for 5 minutes.
5. Place the pan on a cooling rack and immediately pour chocolate chips evenly over the top.
6. Wait about 5 minutes then use a spatula or knife to spread chocolate evenly over pretzel mixture. Sprinkle lightly with sea salt, if desired.
7. Let the toffee cool completely (this takes a few hours), then break into pieces and eat! (You can speed up the process by placing pan in the fridge or freezer.)