Pretzel Toffee

Pretzel Toffee
55
5 Reviews
You won't be able to stop eating this delicious sweet and salty toffee.
30 min
Prep Time
60 min
Total Time
40 servings

Ingredients

6 ounces (4 cups)
pretzel sticks
1 1/4 cups
firmly packed brown sugar
1 1/4 cups
Land O Lakes® Butter
1 (12-ounce) package
real semi-sweet chocolate chips
2 ounces
white chocolate baking bar, curled

Directions

  1. Heat oven to 400ºF. Line 15x10x1-inch baking pan with aluminum foil; butter foil.
  2. Place pretzels in single layer on pan.
  3. Combine brown sugar and butter in medium saucepan. Cook over medium heat until mixture comes to a full boil. Continue cooking 2 minutes. Pour mixture over pretzels.
  4. Bake 10 minutes. (Mixture may look foamy.) Remove from oven; sprinkle evenly with chocolate chips. Return to oven 1 minute to soften chocolate chips. Remove from oven. Gently spread chocolate over pretzels; cool 30 minutes. Sprinkle with white chocolate curls; cool completely.
  5. Break or cut into pieces.

Recipe Tips

To make white chocolate curls, shave sides of white chocolate baking bar using vegetable peeler, letting curls or shavings fall onto waxed paper or paper towel.

Nutrition Facts (1 serving)

Calories
140
Cholesterol
15mg
Carbohydrates
17g
Protein
1g
Fat
9g
Sodium
120mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I love how easy this was to make. I made it last year for Christmas and it was loved by all who eat it. I'll be making it again today for this Christmas.

Rating

does not need the chocolate!

Rating

Actually I give it a 20 stars.........this was TOOOOOOOOOO easy and TOOOOOO delious!!!!!!!!!!!!

Rating

This easy and delicious version just replaced my traditional toffee recipe that required 45 minutes of stirring and a candy thermometer! Love it!

Rating

I made this over the weekend and it was super, super easy ... and delicious. If you have some fledgling bakers at your house, this would be a great recipe for them because they can work on it with little or no supervision (except for the oven part). Once it's cooled, you may want to put it in the refrigerator before breaking it into pieces to make the chocolate "hard."

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