If you love Saltine Cracker Toffee, you won’t want to miss this quick-fix recipe for Toffee Pretzel Bark starring crunchy pretzel rods, a 5-minute toffee topping, melted chocolate and the sprinkles of your choice.
Sweet-meets-salty dessert lovers won’t want to miss this latest creation, which is a culinary cousin of the one and only Saltine Cracker Toffee… an Internet sensation! I’ve swapped out the Saltines for an even crunchier alternative, pretzel rods. The result is a quick-fix dessert that can be made ahead, is great for gifting and easy to customize for any occasion with your choice of sprinkles.
How to Make Toffee-Covered Pretzels
Only six simple ingredients separate you from Toffee Pretzel Bark bliss:
- Pretzel rods
- Unsalted butter
- Brown sugar
- Chocolate chips
- Coconut oil
- Sprinkles
The toffee component is made with the butter and brown sugar, which is whisked together and boiled for a few quick minutes before being poured atop the pretzels and then popped into the oven.
I contemplated many pretzel shapes and narrowed it down to pretzel rods or pretzel thins. Either pairs well on the flavor front with the toffee and chocolate, but the rods definitely up the visual appeal and maximize the crunch.
How to Store Toffee
Toffee can be stored at room temperature in a cool, dry place, but to really maximize its shelf life, the fridge or freezer is the best spot. For easy snacking, only store the toffee in the freezer if you’ve broken it into pieces. The sugar layer will freeze solid, which means even your sharpest knife just won’t cut it (literally!).
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Preheat the oven to 400°F. Line a quarter baking sheet or 13×9-inch baking pan with foil.
Arrange the pretzel rods in a single layer on the baking sheet.
Melt the butter in a small saucepot set over medium-high heat then whisk in the brown sugar until well-combined. Bring the mixture to a boil and cook, undisturbed, for 3 minutes. Pour the caramel atop the pretzels, spreading it into an even layer.
Bake the pretzel toffee for 5 minutes then remove it from the oven and let it cool for 5 minutes. While it is cooling, combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between each increment, until smooth.
Pour the chocolate atop the caramel then use a spatula to spread it in an even layer. While the chocolate is still wet, top it with sprinkles then let the toffee cool completely, about 30 minutes. (Alternately, place the baking sheet in the freezer for 15 minutes until the chocolate is set.)
Break the toffee into pieces and serve.
