Chocolate Covered Pretzel Toffee

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Salty pretzels, buttery toffee and rich chocolate are layered into this easy to make candy. The combination is irresistible. I’ll be sending the rest of this toffee to my husband’s office tomorrow, because I can not stay out of it!

 

Chocolate Covered Pretzel Toffee Recipe by Barefeet In The Kitchen

This will keep nicely in the refrigerator for a few weeks, provided you can resist eating it. Toffee is one of my favorite food gifts to make for the holidays.

You know what else is great about this toffee? It requires NO candy thermometer. The only special equipment you need is a brown paper bag.

Chocolate Covered Pretzel Toffee Recipe by Barefeet In The Kitchen
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use this saucepan, this tray, and this spatula to make this recipe.

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Chocolate Covered Pretzel Toffee

5 from 3 votes
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Servings: 12 -14 servings

Ingredients 

  • 2 cups butter
  • 2 cups sugar
  • 3 tablespoons water
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla truly optional, I forget it at least half the time and the toffee is delicious both ways
  • 60 small pretzels gluten free pretzels work fine
  • 2 cups semi-sweet or dark chocolate chips

Instructions

  • In a heavy bottomed skillet (NOT a non-stick skillet), over medium heat, combine the butter, sugar, water and salt. As the butter melts, stir a few times with a wooden spoon or spatula to combine. Bring to a boil and then don't stir or touch the mixture again until it is caramel colored. Set a brown paper bag near the stove and let the mixture boil until it matches the bag in color. This takes between 18-20 minutes and I ALWAYS set a timer. Just in case I find myself distracted, the timer prevents me from letting the candy burn. It will go from amber colored to burnt in about 30 seconds, as soon as it turns light brown, pull it off the heat.
  • While the toffee is boiling, prepare a large baking sheet by lining it with parchment paper or a silpat mat. (Do not use waxed paper, it will melt.) Line the pretzels up touching each other to cover most of the baking sheet. Once the toffee is caramel colored, remove from the heat and add the vanilla. Stir to combine. Quickly pour the toffee over the pretzels. Let it cool completely. I like to set the pan in the refrigerator to speed up the process, but it will also cool at room temperature.
  • When the toffee is cool, melt the chocolate in a glass bowl over a pan of simmering water. The chocolate can also be melted in a microwave at 50% power, checking and stirring every 60-90 seconds. Spread the warm chocolate across the toffee and then place in the refrigerator to cool completely. Once cooled, break into pieces. (I found it easiest to turn the whole sheet of toffee over and tap firmly on the toffee side with a wooden spoon to break it into pieces.) Store in an airtight container in the refrigerator. Enjoy!
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Chocolate Covered Pretzel Toffee is a holiday treat that no one can resist!

 

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris says

    What temp should candy thermometer read, I just don’t trust my self going by color? Thank you so much for sharing your recipe !

  2. Ali Poelman says

    I am so excited to make this as part of our Christmas goodie packages. I hope to share on my blog.
    I love every recipe I have made from your blog. Keep up the good work.

    • Mary says

      I have never tried making this in a nonstick pan. I’ve always been told that at the necessary high heat for candy making non-stick is a poor choice. That said, if that’s all you have, it’s worth a try!

  3. Jennifer finley says

    I saw this on your facebook page…. It’s in the fried cooling. Can’t wait to taste the end results. Thanks for posting this 😀
    -Jenn Chicago IL

  4. Sandi Jean says

    I tried this as part of my Christmas baking. It turned out amazing. The clear, concise instructions made it super easy. I can’t wait to share this with others (if I don’t eat it all first myself).5 stars

  5. Beejayc says

    This is my third time making this. Everyone at work loves it. My batch I’m currently making will have a darker toffee as I let it cook a tad longer, like you said from caramel to burnt in 30 seconds. But it tastes okay. We will see,.

  6. Katie says

    I’ve made this recipe as Christmas presents for 4 years now and it’s totally famous in our circle of friends! I thought maybe I wouldn’t bake this year, but I’ve already had requests to this toffee, so I guess it’s time to get baking!5 stars

  7. Cindy says

    I followed the directions to the letter. When I got the golden brown color, I turned off the heat and added the vanilla. As I stirred, the caramel broke. It was butter and caramel separated. I have scooped off a good half of a cup of butter and it’s still very greasy. What did I do wrong??

    • Mary Younkin says

      Hi Cindy, I hate when this happens! Sometimes, a dramatic temperature change can cause this, though it doesn’t sound like that happened here. Also, cheaper pans can cause caramel or toffee to separate sometimes. Sometimes separated caramel or toffee recipes can be saved by removing the saucepan from the heat and whisking quickly and constantly until it comes back together into a smooth mixture. You can also try adding a spoonful or two of very hot water to the toffee to help it come together. Start with one tablespoon and stir the candy to help it come together. Add additional spoonfuls if necessary, but do not add more than 2-3 tablespoons of hot water.

    • Lisa says

      I read in another recipe that this can happen when using unsalted butter and to ALWAYS use salted butter when making toffee. Just a thought.

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