Sweet and salty pretzel toffee bark makes the perfect treat for yourself or as a gift for just about anyone!
Our family loves snacks. We always have a bunch of snacks in the house for the kids, and let's be honest, mostly for the adults. We can't go a day without having popcorn in the house and someone is always sneaking in the kitchen for something sweet after dinner. Maybe not the best of habits, but we are too set in our ways at this point. Besides, it could be worse.
This pretzel toffee bark is perfect for anyone who loves a mix of sweet and salty. It has a great balance of both so the toffee does not come off as overly sweet and overwhelming. The pretzels also add a different type of crunch in each bite. It's also so fun to make.
My daughter loves layering the pretzels in the pan and then spreading the chocolate over the toffee in the end (I do not recommend children making the actual toffee or pouring it in the pan as it is extremely hot!).
I prefer to cut the toffee in pieces, but when I make the pretzel toffee bark, the kids love to just get in there and try breaking it with their hands. Honestly, I think they just like how the chocolate melts on their hands!
There's so much you can do with your pretzel toffee bark. Besides just munching on it, it makes a great gift or an add-in to something else.
I love chopping it to bite-sized pieces and adding it to my ice cream. I will also add bits to some trail mix for a little indulgent twist. If I am completely honest I've also added some to my oatmeal in the morning on days I felt I really needed something special.
Want to Munch on More Bark?
Haha, yeah, same. I think you might love trying out this cute white chocolate bark. My salted almond bark and sweet and salty holiday bark are perfect if you're into that sweet/salty combo. Munchie bark is also great for that too, especially for any late-night movie watching.
Recipe Card
Pretzel Toffee Bark
Ingredients
- 2 cups Mini Pretzels divided
- 1 cup Unsalted Butter room temperature
- 1 cup Granulated Sugar
- ¼ cup Water
- ½ teaspoon Salt
- 1 teaspoon Pure Vanilla Extract
- 5 ounces Dark Chocolate
- 1 teaspoon Coarse Sea Salt like Maldon or other flaky salt
Instructions
- Line a jelly roll pan with parchment paper and place a layer of mini pretzels all along the bottom. Optionally, you can also roughly crush 3 – 4 mini pretzels and sprinkle over the bottom as well to cover any large holes between each pretzel. Set aside.
- In a thick bottomed saucepan, add the butter, sugar, water, and salt. Heat on medium for about 8 minutes, or until a candy thermometer reads 280 degrees F. Gently clean the sides of the saucepan as it cooks with a wet pastry brush to prevent any crystallization.
- As soon as the thermometer reads 280 degrees F, quickly stir in the vanilla and pour the caramel over the pretzels. If the pretzels move a lot while you pour, you can quickly go back in with a skewer to reposition any pretzels that moved.
- Allow the toffee to sit untouched for about 5 – 8 minutes to allow the top to harden slightly. Top with the chocolate and allow the chocolate to sit on the toffee for about 3 – 4 minutes before using an offset spatula to spread the chocolate.
- Crush any remaining pretzels over the chocolate while it is still melted. Sprinkle the flaky Maldon salt over the chocolate.
- Allow to sit for until it reaches room temperature – about an hour and a half. You can also store the toffee in the refrigerator or freezer for a few minutes. Once the toffee is cooled competely, use a knife to roughly chop the toffee.
- Store in an airtight container for up to two weeks.
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