I am a real sucker for the sweet/salty combination. If you are, you must make this. Or at least remember this recipe, for those times when you need a treat, a gift for others, or a project to work on with someone special.
Pretzels and I go way back, I eat them often. I offered this delicious Roasted Pretzels snack some time ago. So falling hard for this pretzel toffee, was very easy!
adapted from: My Kind of Cooking
small twist pretzels, a 9oz bag will be more than plenty
1 c butter
1 c brown sugar
2 c chocolate chips, a 12 oz bag
Line a 10X15 inch jelly roll pan with foil. Cover the surface of the foil with pretzels, leaving no empty spaces. Set pan aside. Preheat oven to 375 degrees.
In a medium size sauce pan, melt butter, stir in sugar. Bring to a boil over medium-high heat, allow to boil 2 minutes, adjusting heat as needed to keep a bubbling boil. Do not cook longer than the 2 minutes.
Check after 5 minutes to make sure the sugar mixture is not getting too dark around the edges.
Remove from oven, sprinkle chocolate chips over the surface.
Let stand 10 minutes, carefully spread chocolate over surface of the candy.
Let cool, then refrigerate to chill. This will assist in breaking the toffee into pieces.
Break toffee, place in a decorative bowl and watch the compliments come your way. This is seriously good!
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This post is shared with:
Fat Camp Friday @ Mangoes and Chutney
Sunday Potluck @ Mommy's Kitchen
Sunday's at one @ Cocina Diary
and by request:
Sweets for a Saturday @ Sweet as Sugar Cookies
Full Plate Thursday @ Miz Helen Country Cottage
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