Description
Indulge in the perfect sweet and salty treat with this easy Chocolate Pretzel Toffee recipe. Featuring a crunchy base of salted pretzels blanketed with a buttery brown sugar toffee, topped with melted semi-sweet chocolate, roasted peanuts, and a sprinkle of sea salt for an irresistible finish. Ready in just over an hour, this dessert is perfect for sharing or gifting.
Ingredients
Base and Toffee
- 6 tablespoons salted butter, cubed
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup salted mini pretzel twists
Toppings
- 2-3 cups semi-sweet chocolate chips
- 1/2 cup roasted salted peanuts (optional)
- Sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and arrange the salted mini pretzels in an even layer to form the base of the toffee.
- Make the Toffee Sauce: In a medium pot over medium heat, melt the salted butter. Add the brown sugar and heavy cream, stirring continuously. Bring the mixture to a boil and let it bubble for about 4 minutes to develop a thick, caramel-like toffee sauce. Remove from heat and stir in the vanilla extract.
- Combine and Bake: Pour the hot toffee sauce evenly over the pretzels in the baking pan. Bake in the preheated oven for 5 minutes to allow the sauce to set on the pretzel layer.
- Add Chocolate and Continue Baking: Remove the pan from the oven and evenly sprinkle the semi-sweet chocolate chips on top. Return to the oven and bake for an additional 1 minute to gently melt the chocolate chips.
- Spread and Garnish: Using a spatula, spread the melted chocolate evenly over the toffee layer. Sprinkle the roasted salted peanuts over the chocolate, followed by a light dusting of sea salt to enhance the flavors.
- Set and Serve: Place the pan in the freezer or refrigerator for about 1 hour or until the toffee is completely set and firm. Once set, break the toffee into small, bite-sized pieces and serve.
Notes
- Use parchment paper in the baking pan for easy removal and clean-up.
- If peanuts are not preferred, substitute with other nuts like almonds or pecans, or omit them entirely.
- Make sure to watch the toffee carefully while it bubbles to prevent burning.
- For a dairy-free version, substitute butter and heavy cream with vegan alternatives.
- Store leftover toffee in an airtight container in the refrigerator to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
