Chocolate Covered Pretzel Toffee
OVERDUE! That’s what this post is. We will chalk this lateness up to technical issues…..distraction hangover from Mexico…and the Stitch Fix box that arrived yesterday afternoon.
In case you were wondering, I’m still posting on an iPad for the most part. It’s not going well. I’m having a hard time diving into the holiday spirit but the snow falling behind me right now is helping….a little. It is beautiful but given we hardly ever see a white Christmas it’s just not screaming Ho Ho Ho right now.
The Stitch Fix box catapulted into a 30 minute dress up session while trying to decide what to keep and what to send back. Wondering what Stitch Fix is? Stitch Fix is a “personal shopping” service that will send you five articles of fashion merchandise ranging from clothing to accessories picked just for you! You fill out an online profile and they ship right to your door so you can try everything on in your own home and use your own pieces to create entire outfits. Genius! AND you can avoid the dreaded, awful dressing room mirrors when something is a bit too snug because you’ve been stuffing your face with cookies for the past three weeks. True story. You can check out Stitch Fix….here.
This week the face stuffing continues with this “twist” on my favorite Saltine Cracker Toffee….I twisted it with pretzels. Get it? Twist…pretzel. Yeah…moving on.
The recipe is almost exactly the same except no saltines….add 2 1/2 cups broken pretzel pieces….no nuts….shake on some sprinkles and commence face stuffing.
This is now my new favorite “cookie”.
Adapted from Saltine Cracker Toffee
Get the Recipe: Chocolate Covered Pretzel Toffee
Ingredients
- Makes approximately 40 depending on how you break them up
- 2 1/2 cups broken pretzel pieces, I used pretzel sticks
- 1 cup 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 2 cups semisweet chocolate chips
- Sprinkles, optional
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper leaving a bit of overhang and line the sheet with pretzels in one single layer.
- In a small saucepan, melt the butter and then add the light brown sugar stirring to combine. Bring the mixture to a boil and continue boiling for approximately 3 minutes or until the mixture is deep caramel in color. Pour the boiling mixture (please be careful!) onto the pretzels and spread to cover evenly.
- Bake the pretzels in a 400 degree oven for 5 minutes. Remove from the oven and sprinkle chocolate chips over the pretzels. Let the toffee sit for a few minutes to allow the chocolate to melt and then spread evenly over the toffee using an offset spatula or a butter knife. Decorate with sprinkles (if using) on the chocolate and let cool completely.
- Once the toffee has cooled break apart into pieces and store in an airtight container.
