Pretzel & Salted Chocolate Toffee Recipe

Pretzel & Salted Chocolate Toffee Recipe
In a hurry, but craving something chocolate and decadent? This quick and easy Pretzel & Salted Chocolate Toffee can be made start to finish in less than 30 minutes and only has five ingredients. Chocolate Toffee can be made start to finish in less than 30 minutes and only has five ingredients. You'll find you probably have the ingredients on your shelves and won't even need to go to the grocery store.
The salty, sweet, chewy texture is so good, you’ll find yourself making this often. It keeps well and is easy to transport. It’s also a unique treat to add to a dessert buffet.

24 Servings

4 cups small pretzel twists

1 1/2 cups butter, (3 sticks)
1 1/2 cups brown sugar

3 cups semi-sweet chocolate chips

1 1/2 tablespoons coarse sea salt

  1. Preheat oven to 375°. Spray a 10" x 15" jelly roll pan (1” sides) with non-stick spray; cover with parchment and spray the parchment.
  2. Spread the pretzels evenly over the parchment.
  3. Place the butter and brown sugar in a saucepan over medium heat; bring to a boil, stirring until mixed. When the mixture boils, set the timer for 3 minutes and let cook without stirring.
  4. When the timer rings, pour the mixture evenly over the pretzels.
  5. Place in the preheated oven and let bake 5 minutes. Remove from the oven.
  6. Sprinkle evenly with the chocolate chips and let sit 3-4 minutes. Using an offset spatula, spread the softened chocolate chips evenly over the surface.
  7. Sprinkle with the sea salt. Place in the refrigerator until the chocolate is set. Break into pieces.

Amount Per Serving
Calories 323 Calories from Fat 180
Percent Total Calories From: Fat 56% Protein 1% Carb. 43%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 12 g
Cholesterol 31 mg
Sodium 727 mg
Total Carbohydrate 35 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.