Pretzel Toffee

pretzel chocolate toffee on two plates

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!

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 13×9 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:

pretzel chocolate toffee with colored sprinkles
pretzel chocolate toffee with pretzels all around
pretzel chocolate toffee close up detailing the sprinkles
pretzel chocolate toffee close up
pretzel chocolate toffee with pretzels all around

Pretzel Toffee

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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 1 sheet pan
Author: Amanda Wilens

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 Tbsp olive oil
  • 3 Tbsp sprinkles

Instructions

  • Preheat oven to 350° F. Prepare a 13×9 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!

Notes

– Chocolate Chips: You can use your favorite chocolate chips for this recipe. I like to use chips versus bars for this recipe as it re-hardens nicely.  
– Toppings: You can add different sprinkles, freeze dried fruits, nuts, more chocolate, or even edible flowers.

Nutrition

Calories: 4119kcal | Carbohydrates: 570g | Protein: 48g | Fat: 188g | Saturated Fat: 142g | Cholesterol: 68mg | Sodium: 1093mg | Potassium: 3285mg | Fiber: 14g | Sugar: 475g | Vitamin A: 450IU | Vitamin C: 3mg | Calcium: 1848mg | Iron: 7mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes