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This might be the easiest candy you will ever make. It’s MUCH easier than Homemade Caramels and more simple than regular English Toffee. No need to stand at the stove and stir and you don’t need a candy thermometer! It’s also made with a very short list of ingredients, most of which I would bet my bottom dollar you are in possession of right this very minute.
There is one thing, however…that will not be easy, should you attempt this fine recipe within the walls of your own home.
It will not (I repeat…IT WILL NOT) be easy to resist eating the whole pan all by yourself. The combination of sweet toffee goodness and the crunchy saltiness of the pretzels are a match made in candy heaven. This stuff is addicting with a capital A.
Don’t say I didn’t warn you!
Grab a girdle, and make this recipe at your own risk, man. Then please bring me some. I like a little bit of risk now and then. 🙂
PS…it would make a great Mother’s Day treat to give to those you love…or a fun Teacher Appreciation gift.
Let’s make it!
1. Preheat your oven to 375 degrees.
2. Grab a large cookie sheet (mine is 11×17) and line it with tin foil.
3. Spread 8 ounces of pretzels over the top of the foil.
4. Break the pretzels into chunks. You can leave them whole if you like as well.
5. Toss 1 cup butter and 1 cup packed brown sugar into a medium-sized sauce pan. Bring it to a boil over medium heat, stirring occasionally to make sure everything is blending together nicely.
6. Once you have a rolling boil going, keep the heat at medium and stop stirring. Let it bubble away for 3 minutes.
7. Immediately pour the hot candy over the top of the pretzels.
If you have a few gaps that’s ok. The candy will fuse itself together when you bake it.
8. Pop it into the oven and bake for 5 minutes.
Take the pan out of the oven to cool.
9. Immediately sprinkle 2 cups semi sweet chocolate chips over the top of the hot candy.
Allow the chocolate to sit for about 5 minutes while it soaks up the heat from the candy, then spread the melted chocolate out over the top of the bark.
10. If you like sea salt, go ahead and sprinkle some along the top of the melted chocolate.
11. Allow the candy to set up. You can pop it into the fridge to speed up the process if you so choose.
12. Cut into chunks and enjoy!
Store leftovers in an airtight container.
Ingredients
Instructions
Recipe from Mel’s Kitchen Cafe
Pinterest friendly image below…
So lots of comments to let it boil 8 minutes or get to 255 degrees. Can anyone clarify is it one or the other or should it boil at 255 degrees for 8 minutes? Thanks!
Made this twice…lovely stuff but my caramel is gritty…..what am I doing wrong?
I have been given this treat for the past 4 years. I’ve had it smooth and gritty. Loved both.
This recipe is anything but easy… or successful. I’ve tried this 3 times now and every time it’s been an absolute unmitigated disaster. The first time I thought, “No stirring? Won’t the sugar burn?” And the answer is yes. Yes, the sugar burned. In less than a minute. So the toffee had a burnt flavor, but it was sorta edible. So then I tried it again. I used less heat since I was afraid of the burning. It never hardened. It was tacky and sticky. I had to toss the entire pan. Then I bought a candy thermometer and tried again. Brought it to 260 degrees like everyone said and put it in the oven for 5 minutes. I pull the toffee out of the oven and it’s still liquid. I put chocolate chips on it, the chocolate won’t even melt. I try spreading it and it just moves the VERY LIQUID toffee underneath. Oh, and I burned myself this time, too. This is a total joke and I’m done wasting my money on this recipe.
Can you can peanut butter ?
I’ve made this recipe for years at Christmas and it is always a huge hit. You can easily substitute gluten free pretzels if you need to. You can get tins at the dollar store or hobby lobby and fill them with this, as we have! We like the square snaps pretzels the best and always put sprinkles on top! Could also be for Valentine’s day with pink and red sprinkles. It is a great recipe and I’ve given the recipe to many friends and family over the years. Thanks Jamie!
Made this recipe for Christmas. Turned out exactly like pictured. Delicious! Will certainly make this again. Everyone loved it.
Does any one know if you can make this recipe with margarine instead of butter since butter is $7 a pound now I would like to use margarine.
Thanks in advance!
Nice easy recipe. It’s good proof. I can’t wait to eat it! Thanks
Oh my!!! Made it according to directions until I got to the 2 cups Semi-sweet chocolate Chips. I had a dab of White chips, Peanut Butter chips & Butterscotch Chips, so I used those dabs & finished off with milk chocolate chips.
Wow! I will never make it any other way!
Thanks do much.
Linda,
Wow, that sounds amazing!
~Jamie