Salted Chocolate Pretzel Toffee
8 ounces mini pretzels
1 cup (2 sticks) unsalted butter
1 cup (lightly packed) light brown sugar
1 (12-ounce) bag semi-sweet chocolate chips
Coarse kosher or sea salt (optional)
Preheat oven to 375 degrees F.
Line a large baking sheet with parchment paper. Cover evenly with the mini pretzels and set aside.
Heat the two sticks of butter and light brown sugar in a small pot over medium heat. Let the butter melt, stirring occasionally to incorporate the sugar. When it starts to darken and bubble, let it cook for 2 minutes, stirring occasionally to prevent sticking. Pour the mixture evenly over the pretzels. Note: don’t worry if it seems like there are small unfilled spaces; the toffee should fuse in a single layer in the oven. Place the pan in the preheated oven and let cook for 5 or 6 minutes.
Remove the pan to a cooling rack. Scatter the chocolate chips on top. Wait 2 or 3 minutes until the chocolate has started to melt, then grab a rubber spatula and spread the chocolate in a layer over the pretzels. Sprinkle with coarse sea salt.
Let cool for 10 minutes, then stick the pan in the refrigerator to cool completely. Break into pieces and enjoy!
Do I really need to scream and yell about how amazing this is? It’s been called “crack bark” for a reason. Painfully easy for something so addictively good.