I'm back with a super-easy, super-tasty, salty-sweet, butter-brown sugary, overly-hyphenated vengeance! This stuff is totally amazing. It takes maybe 15 minutes to make, tastes like it took hours, and is a totally awesome way to impress your friends. I'll concede the fact that this isn't the prettiest treat you can make. So, don't give it to anyone who gets too hung up on appearances. Just give it to the people you really love and have really, really good taste. That's who deserves it. Yes, I did say deserves because it's that good.
I've made another version of this for years, using a layer of saltines instead of the pretzels. You can do that, too. Use both. Add nuts. Whatever floats your boat. It's toffee and chocolate. Whatever you cover, it's gonna be delicious. Right?
Are you ready for this. It's gonna blow your mind how easy it is.
Put some foil on a baking sheet and lay out a layer of pretzels. They don't need to be perfect and you can break them up if you want to.
Boil some butter and brown sugar. Pour it over the pretzels. No need for perfection. Throw it all in the oven for a few minutes.
Sprinkle it with chocolate chips, let 'em melt, then spread the melty chocolate goodness around. Throw it in the fridge for about 15 minutes. Break into chunks. Dig in.
Toffee Pretzel Bark
About 8 oz pretzel sticks or twists
1 cup butter
1 cup light brown sugar
2 cups semisweet chocolate chips
Preheat the oven to 375°. Line a rimmed baking sheet with foil. Lay the pretzels out in an even layer over the foil; set aside.
Over medium high heat, melt the butter and brown sugar, stirring occasionally. Once you get to a full, rolling boil, let it cook for another 3 minutes. Pour over the pretzels. Don't worry if there are some gaps, they will fill in while it's in the oven. Put in the oven and bake for 5 minutes. Immediately sprinkle the chocolate chips over the hot toffee. Let sit for 5 minutes to allow the chocolate chips to melt. Using a spatula or knife, spread the chocolate over the top of the toffee. Let cool completely at room temperature (or use the refrigerator or freezer to speed things along). Break into chunks. Store in an airtight container up to 1 week.