So, I made this thinking that it would be a great little snack for my husband and kids to nibble on here and there. Maybe I would have a taste…just one taste, but it would be no big deal.
Well, thirty tastes later, I have a love hate relationship with this toffee. I love it soosoooooooo much, but I hate that it is calling my name EVERY time I open the fridge. I mean, why can’t it be a little harder to eat, ya know? Like, if I had to take it out, cut a piece, do…ummm…something else to get it ready, it wouldn’t be so easy and tempting to eat.
You know, like all the fruit in my produce drawer. I mean, why isn’t that calling my name every time I open the fridge door? Well, because I have to wash it, cut it, and talk myself into eating it.
Unfortunately, I am not having that same problem with this toffee.
It is just sitting in my fridge, in perfectly portioned pieces (if you only ate one), forcing me to grab one every time I open the door.
Really, it’s not even my fault. I was going in the fridge to get an apple. I can’t help it that I had to take five one pieces of toffee when I went in. I had good intentions I tell you!
This toffee is perfect-salty pretzels covered in delicious, sweet, buttery toffee, smothered in dark chocolate and then sprinkled with sea salt bringing out the deep rich flavor of the chocolate.
Believe me, your produce drawer will remain full if you make this.
Is that good or bad?
I guess….both?
Oh! And remember the time I was telling you about my friends bringing me some of that delicious Trader Joe’s Pretzel bark? I made these Chocolate Peanut Butter Pretzel Truffles that were really delicious and made me think of the delicious treat? Well, I think I came really close this time! This tastes almost just like it.
So proud of myself. 🙂 It doesn’t take much these days…it doesn’t take much.
Salted Dark Chocolate Toffee Pretzel Bark
1-10 ounce bag of small, salted pretzel twists, broken into small pieces
2 sticks of butter
1 cup brown sugar, tightly packed
2 1/2 cups dark chocolate chips
Coarse sea salt
Line a baking sheet with parchment paper. Pour broken pretzels on sheet, making sure they are in one layer.
In a small saucepan, heat butter and brown sugar until slightly bubbling. Let cook without stirring for three minutes once it is bubbling. Pour evenly over pretzels, covering them in the toffee mixture. Bake at 375 degrees for 5 minutes and toffee will fuse together and harden. Take the pan out of the oven and sprinkle chocolate chips on the top, letting them melt from the heat of the toffee.
Once they are soft, use a rubber spatula to spread the chocolate until smooth. Sprinkle sea salt on the top of the chocolate. Place entire tray in the fridge for 30 minutes. Take out and break toffee into large pieces. Store in a tightly sealed container in the fridge.
Try to make it last more than one day.
Good luck.
*Recipe adapted from Mel’s Kitchen Cafe
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