1 ½cupschocolate chips (milk or dark/semi sweet)(270g / 9 ½ oz) (notes)
Sprinkles or sea salt flakes
For best results, always weigh ingredients where a weight is provided
Equipment
Medium saucepan (deep and heavy-based)
9x13 inch baking pan
Instructions
PREP: Line a 9x13 inch baking sheet / cake pan with baking paper sitting as flat as possible.
Measure out all ingredients before you begin.
PRETZELS: Crumble up roughly ⅓-½ of the mini pretzels. Set aside.
Toffee can be finicky and if not done exactly correctly, may split with the butter splitting from the sugar. See my section, "Why did my toffee split?" if you notice any issues.
MELT: Place the sugar and butter into a heavy based medium saucepan over low-medium heat and stir until it is fully melted and well combined. You don’t want it to look greasy or have butter floating around the edges. It should be fully incorporated.
Stop stirring and let the mixture come to a bubble. Turn the heat up ever so slightly, closer to medium.
LOW BOIL: Let it bubble away on a low boil stirring quite regularly so that it doesn't burn, for around 10-12 minutes until it reaches 145C / 295F on a candy thermometer (see notes). It should be a rich caramel brown colour.
ADD INS: Remove from heat. Add the pretzels salt and vanilla and stir well to combine.
INTO TIN: Pour straight into the prepared baking pan.
THE CHOCOLATE: Scatter the chocolate chips over the top and let it sit for 2-3 minutes to soften before spreading it out with an offset spatula.
Sprinkle over any sprinkles if using. If you’re topping with sea salt flakes, it’s better to add it after the chocolate has begun setting and just a pinch or two is enough.
LET IT SET at room temperature for half an hour, then into the fridge for 2-3 hours.
STORE the pretzel toffee in an airtight container in the fridge to keep the chocolate firm.
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Notes
Classically made with saltine crackers / salada crackers (depending on where you live). If you want to use those in place of pretzels, just lay enough crackers into a lined 10x15 inch pan to cover the bottom in a single layer. I find about 35 individual crackers works well. You can also use other crackers like ritz crackers or jatz crackers too!
If you don’t have a candy thermometer, test the toffee by dripping a little into iced water and leave it for 30-60 seconds. If it's hard, the toffee is ready.
For the oven method, just let the toffee boil in the saucepan for 3 minutes only, then pour it over the pretzels already in the pan and cook in a preheated oven at 200C/400F for 6 minutes. This method is a little less precise but can still work. Since all ovens vary and you can't actually check the temperature of the toffee, you may end up with some chewy spots but most should be crunchy.
Chocolate: I use a combination of dark chocolate (semi sweet chocolate) and milk chocolate. You can use white chocolate though it will make the toffee extremely sweet.
Peanut butter: You can also drizzle over some warm creamy peanut butter and swirl it through the chocolate for an added flavour dimension.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.