Chocolate Pretzel Toffee Recipe
Introduction
This Chocolate Pretzel Toffee combines salty, sweet, and crunchy elements into one irresistible treat. With a buttery caramel base, melted chocolate, and crunchy pretzels, it’s perfect for snacking or gifting.
Ingredients
- 6 tablespoons salted butter, cubed
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup salted mini pretzel twists
- 2-3 cups semi-sweet chocolate chips
- 1/2 cup roasted salted peanuts (optional)
- Sea salt, for sprinkling
Instructions
- Step 1: Preheat the oven to 350° F. Line a 9×13 inch baking pan with parchment paper. Arrange the mini pretzels in an even layer on the bottom of the pan.
- Step 2: In a medium saucepan over medium heat, melt the cubed butter, brown sugar, and heavy cream together. Bring the mixture to a boil and cook for about 4 minutes, until bubbling.
- Step 3: Remove the saucepan from heat and stir in the vanilla extract. Pour the caramel sauce evenly over the pretzels in the pan.
- Step 4: Bake the pretzels with caramel for 5 minutes to set the sauce onto the pretzels.
- Step 5: Remove the pan from the oven and sprinkle the chocolate chips evenly over the hot caramel layer. Return to the oven for 1 minute to melt the chocolate.
- Step 6: Use a spatula to spread the melted chocolate evenly over the surface. Sprinkle roasted peanuts on top if using, followed by a light dusting of sea salt.
- Step 7: Chill the pan in the freezer or refrigerator for about 1 hour until the toffee is fully set. Break into small pieces before serving.
Tips & Variations
- For a nut-free version, skip the peanuts or substitute with toasted seeds like pumpkin or sunflower.
- Use milk or dark chocolate chips to adjust the chocolate flavor intensity.
- Make sure to line the pan with parchment paper for easy removal and cleanup.
- Add a pinch of cayenne pepper to the caramel for a subtle spicy kick.
Storage
Store the toffee in an airtight container at room temperature for up to one week. For longer storage, keep it in the refrigerator for up to two weeks. To refresh texture, let it sit at room temperature for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of pretzels?
Yes, you can use pretzel rods, twists, or even pretzel sticks. Just make sure they fit well in the pan and create a good base layer.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter with a dairy-free margarine and use a suitable non-dairy cream alternative. The texture may vary slightly but the flavor remains delicious.
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Chocolate Pretzel Toffee Recipe
- Total Time: 1 hour 20 minutes
- Yield: About 24 pieces 1x
Description
This Chocolate Pretzel Toffee combines salty pretzels with a rich, buttery toffee layer topped with melted semi-sweet chocolate and crunchy roasted peanuts. This easy no-fuss dessert features a perfect balance of sweet, salty, and crunchy textures, ideal for a crowd-pleasing treat or a homemade gift.
Ingredients
Toffee Base
- 6 tablespoons salted butter, cubed
- 1 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Other Ingredients
- 1 cup salted mini pretzel twists
- 2–3 cups semi-sweet chocolate chips
- 1/2 cup roasted salted peanuts (optional)
- Sea salt, for sprinkling
Instructions
- Prepare the Base: Preheat your oven to 350° F. Line a 9×13 inch baking pan with parchment paper for easy removal. Spread the salted mini pretzel twists evenly across the bottom of the pan to form the base layer.
- Make the Toffee: In a medium pot over medium heat, melt together the cubed salted butter, brown sugar, and heavy cream. Stir frequently until the mixture comes to a boil and keep boiling for about 4 minutes, allowing it to bubble to thicken the toffee. Remove from heat and stir in the vanilla extract to infuse flavor.
- Assemble and Bake: Pour the hot toffee sauce evenly over the pretzels in the pan, ensuring they are well coated. Bake in the preheated oven for 5 minutes to let the toffee bake onto the pretzels, creating a firm, glossy layer.
- Add Chocolate and Peanuts: Remove the pan from the oven and evenly sprinkle the semi-sweet chocolate chips over the hot toffee layer. Return to the oven for 1 minute to gently melt the chocolate. Using a spatula, spread the melted chocolate evenly over the toffee. Immediately sprinkle roasted salted peanuts on top along with a pinch of sea salt for extra flavor contrast.
- Set and Serve: Place the pan in the freezer or refrigerator and chill for at least 1 hour, until the toffee is completely set and firm. Once set, break into small bite-sized pieces and enjoy this deliciously sweet and salty dessert.
Notes
- You can substitute peanuts with any other roasted nuts like almonds or cashews if preferred or omit nuts completely for a nut-free version.
- Use salted or unsalted butter, but if unsalted, adjust the sea salt topping to your taste.
- For a richer chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Store leftover toffee in an airtight container in the refrigerator to keep it crisp.
- Be careful when handling hot sugar mixtures to avoid burns.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate pretzel toffee, toffee recipe, salty sweet dessert, easy chocolate toffee, holiday treats, no-bake chocolate pretzel
