It’s officially December! Which means we’re going full speed into edible stocking stuffers and treats. Toffee is always impressive and a crowd pleaser, especially this recipe. You really can’t tell the difference between the expensive chocolate store bought stuff and this. Plus, you get to dress it up with fun toppings like pretzels! Because this is candy, it’s easy to make weeks ahead and wrap up in cute little bags with bows, all ready to be stuffed into stockings. Just make sure to keep them cool and dry, which honestly shouldn’t be a problem during the winter time – amirite chapped lips??
The toffee is nice and buttery with the caramel flavor I just can’t get enough of! Then there’s the thin layer of dark chocolate that offsets the sweetness of the toffee and adds the bit of chocolate we always want in our lives. The the pretzels add a whole other texture and saltiness.
Sweet, salty, buttery, chocolaty, crunchy, toffee. YUM!!
I had to give mine all away before christmas because I couldn’t stop eating them. Now I just have to keep lying to myself that they’re not that easy to make.
Pretzel Toffee Bark
- 15 min
- Ready in:
- 30 min
- Add water, corn syrup, sugar, butter in a medium sized pot with a candy thermometer. Cook on med-high heat to 300°F.
- Stir to keep from burning. Do not stop stirring after the toffee starts to brown, as this is when it will most likely burn.
- While toffee is cooking, prepare silpat on a half sheet pan by spraying with oil and wiping off excess, making sure to wipe oil on the sides of the pan also.
- As soon as the temperature of the toffee reaches 300°F, pour onto prepared silpat and spread evenly with an offset spatula.
- Sprinkle the chocolate and let it melt, approx. 5 min
- Spread the melted chocolate evenly over the toffee with an offset spatula.
- Sprinkle the crushed pretzels on top.
- Chill in refrigerator until chocolate is set, approx. 15min
- Using a spoon to lift an edge, break apart the toffee into desired pieces.
- Store in an airtight container.