Tobins' Tastes: Chocolate Covered Pretzel Toffee

Tuesday, August 28, 2012

Chocolate Covered Pretzel Toffee

You're probably wondering if I was ever going to post a recipe post again. First it was going back to work. Then I lost my camera. Then my camera was found but we got hit by some of the feeder bands of Tropical Store Isaac and I spent most of my Monday on lockdown at school due to tornadoes and bad weather. Then when I got home we had no internet. So I did what all stressed out people do. I made toffee.

I love Saltine Cracker Toffee and usually make a few batches of it around Christmas time. My cousin recently left to college and I wanted to make a little treat to cheer my aunt and uncle up (and who am I kidding, I wanted some toffee) so I decided to whip up some of aforementioned treat. One problem. We had no Saltines in the house and it was tropical storming outside. No way I was going to the store.

A quick look through my pantry and I found a half eaten bag of pretzels. Salty and crunchy? Sounds good to me.  After a trip to the deep freezer for some butter and chocolate followed by scraping out the bottom of the brown sugar canister and I was ready to go.

I was going to call this "quick and easy" pretzel toffee but that wouldn't be giving you the whole truth. This would have been quick and easy toffee except for the fact that in my stressed out state I accidentally made the first batch on wax paper instead of tinfoil. Have you ever baked toffee on wax paper? No? I don't recommend it. Not only is wax paper not really meant to go in the oven, it REALLY doesn't peel off toffee. I ended up having to scrap the whole first batch once I realized that it was permanently stuck to the wax paper.

Oh well. Good Amazing things come to those who wait. This toffee is addicting. Salty, sweet, sticky and crunchy. Can you think of a better combination? Covered in chocolate? Yes, please. I forced myself to give away most of it but I did save a few pieces for myself. Hidden in the freezer. Maybe I'll forget it's there. Yeah right. No chance.

Chocolate Covered Pretzel Toffee
  • 2 sticks of butter
  • 1 cup of firmly packed brown sugar
  • Pretzels of any kind
  • 1 bag (or about two cups) of chocolate chips, I used mini because I had them on hand
1.) In a saucepan, melt butter and brown sugar together. Let it come to a simmer and "boil" for about 3 minutes. Make sure to stir so it doesn't burn.

 2.) While sauce is cooking, line a baking tray with TIN FOIL (not wax paper!) and then lay out pretzels on the tin foil.

3.) Pour the toffee sauce over the pretzels and then back for 5-7 minutes at 400 degrees.

4.) When the pretzels and toffee come out of the oven pour the chocolate chips over then mixture and let them sit and melt.

5.) Once they melt, smooth the chocolate out over the top of the toffee/pretzels.

6.) Stick in the fridge until it hardens completely and then cut it up into bit sized pieces. Store in the fridge for as long as it lasts.


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