Yay for toffee! I just seriously love it. And this pretzel toffee bark is so easy and delicious. One of my favorite ice cream flavors is the the toffee ice cream at Clementine's. It's fantastic.
A few years back I made this matzo toffee for Passover and OMG it was so good. I brought it to work and people who had never had matzo or toffee were thoroughly enjoying it. Super simple, super delicious, and super pretty and unique.
You can add different sprinkles, freeze dried fruits, nuts, more chocolate, or really anything. It makes for an amazing addition to a treat board, potluck, or as a gift!
My favorite sprinkles come from Sprinkle Pop!
Table of Contents
Ingredients
- pretzel chips
- brown sugar, packed
- butter, unsalted
- dark chocolate chips (11oz bag)
- white chocolate chips (about 1 cup)
- olive oil
- sprinkles
How to Make Pretzel Toffee Bark
1. Preheat oven to 350° F. Prepare a 13x9 inch pan with parchment paper.
2. Lay pretzel chips across the bottom of the lined pan creating just 1 layer. Fill as many holes as possible.
3. Heat butter in a small sauce pan on the stove set to medium. Once the butter has melted add your brown sugar and stir, bringing mixture to a boil. Boil for 3-4 minutes, stirring continuously. The toffee mixture should be very thick and sticky.
4. Carefully pour the mixture on top of the laid-out chips and spread evenly with an offset spatula.
5. Place pan in the oven for about 8 minutes. Watch carefully. The toffee mixture should be bubbling, but not burning. Remove from oven.
Adding the Chocolate Layer
6. Evenly sprinkle all the dark chocolate chips across the top of the boiling toffee. Cover the pan loosely with foil and let melt for 5 minutes.
7. While the dark chocolate is melting, place another small sauce pan on the stove over medium low with the white chocolate and olive oil. Stir until melted.
8. Peel back the foil from the pan with toffee. The chocolate should be melted from the heat of the pan. Use an offset spatula to spread the chocolate evenly.
9. Pour the white chocolate into desired design (I drizzled in a zigzag).
10. Add sprinkles (or additional toppings) on top of the chocolate.
11. Cover it back up with foil and place it on a hot pad in the refrigerator for 1-2 hours for it to set. If you have the time, overnight is best.
12. When it is set, peel the toffee from the parchment and crack into pieces by hand or by smashing.
13. These should be kept in an airtight container and if it's warm out you can store it in the fridge.
14. Enjoy!
Other Holiday Recipes
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Ingredients
- 20-30 pieces pretzel chips
- 1 cup brown sugar packed
- 1 cup butter unsalted
- 12 ounces dark chocolate chips
- 1 cup white chocolate chips
- 1 tablespoon olive oil
- 3 tablespoon sprinkles
Instructions
- Preheat oven to 350° F. Prepare a 13x9 inch pan with parchment paper.
- Lay pretzel chips across the bottom of the lined pan creating just 1 layer. Fill as many holes as possible.
- Heat butter in a small sauce pan on the stove set to medium. Once the butter has melted add your brown sugar and stir, bringing mixture to a boil. Boil for 3-4 minutes, stirring continuously. The toffee mixture should be very thick and sticky.
- Carefully pour the mixture on top of the laid-out chips and spread evenly with an offset spatula.
- Place pan in the oven for about 8 minutes. Watch carefully. The toffee mixture should be bubbling, but not burning. Remove from oven.
- Evenly sprinkle all the dark chocolate chips across the top of the boiling toffee. Cover the pan loosely with foil and let melt for 5 minutes.
- While the dark chocolate is melting, place another small sauce pan on the stove over medium low with the white chocolate and olive oil. Stir until melted.
- Peel back the foil from the pan with toffee. The chocolate should be melted from the heat of the pan. Use an offset spatula to spread the chocolate evenly.
- Pour the white chocolate into desired design (I drizzled in a zigzag).
- Add sprinkles (or additional toppings) on top of the chocolate.
- Cover it back up with foil and place it on a hot pad in the refrigerator for 1-2 hours for it to set. If you have the time, overnight is best.
- When it is set, peel the toffee from the parchment and crack into pieces by hand or by smashing.
- These should be kept in an airtight container and if it's warm out you can store it in the fridge.
- Enjoy!
Erica M says
It took me an extra try thanks to our crummy oven, but it was worth it! The first time through. the bubbling hadn't quite reached the corners when the 8 min timer went off, and then the toffee didn't end up hardening all the way after it cooled, so I figured I just didn't leave it long enough in our crummy oven for it to get up to the right internal temp. The second time through I left it longer and just kept an eye on it. The do-over was totally worth it! This turnout out soooo yummy! And the white chocolate and sprinkles combo looked so cute in our holiday cookie boxes!
wilensamanda says
So glad you went back and tried again! Definitely a fun one for the holidays. Easy and delicious!