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Easy Christmas Chocolate Pretzel Toffee Recipe

If you love sweet treats then this Easy Christmas Chocolate Pretzel Toffee Recipe is the perfect addition to your holiday cookie platter. It covers all bases. Sweet, salty, crunchy and highly craveable! The best part is that this toffee pretzel recipe takes only minutes to make and does not require a candy thermometer!
Prep Time5 minutes
Cook Time5 minutes
Cooling1 hour 20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: pretzel bark, chocolate bark with pretzels, chocolate pretzel bark, pretzel toffee, pretzel chocolate bark
Servings: 16
Author: Bobbie Blue

Equipment

  • saucepan
  • baking pan
  • aluminum foil
  • cooking spray
  • whisk or spatula

Ingredients

  • 2 cups pretzels (enough to cover a baking tray)
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 1 cup semi-sweet chocolate chips
  • sprinkles, optional
  • ¼ cup white chocolate, optional

Instructions

  • Preheat oven to 350° F. Cover a rimmed baking tray with foil. Spray with cooking spray. (The cooking spray is very important so the pretzels do not stick.
  • Cover your baking tray with an even layer of pretzels getting them as close together as possible.
  • In a small sauce pan over medium heat melt the butter and stir in the brown sugar.
  • Once the mixture comes to a boil time for 3 minutes. Stir occasionally to make sure this does not stick.
  • When the 3 minutes has passed, carefully pour the mixture over the pretzels. The trick is to get enough on so that they stick together. It will not completely cover and that is okay.
  • Place the pretzels in the preheated oven for 5-6 minutes. Remove from the oven and sprinkle with semi-sweet chocolate chips. (Reserving the white chocolate)
  • Use a spatula to spread the chocolate over the mixture. You may see a pretzel peaking out but that is okay, just cover as much as possible.
  • Add the sprinkles to the chocolate while it is still melted so that it will adhere.
  • Melt the white chocolate in the microwave in 30 second intervals and stir between each until the chocolate is smooth. Add a ½ teaspoon vegetable oil to make it easier to drizzle if necessary.
  • Drizzle the white chocolate over the top of the pretzel toffee. Cool for 20 minutes and then place in the refrigerator for an hour to completely harden.
  • Once the chocolate has harden carefully peel away from foil. Place on a cutting board and cut into piece or break into pieces.
  • Store in an airtight container in the refrigerator for up to 2 weeks.