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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…
Well shoot.. I am in possession of all the ingredients listed.. I guess they need to get out of the house one way or another sooooo… a pretzel bark making I will go…. thanks Jamie! My hips can thank you later.. ha!
Oh my! We are leaving for vacation Friday! This will be a great munchie for the road! Thanks!
You may have just saved my sanity for the week. I hate baking cookies, but my son need bagged treats for a bake sale this weekend. I think this may just do the trick!
Exceptional timing as always 🙂
I make this with saltine crackers instead of pretzels. It’s to die for and now I will die for the pretzel version! Yum!
Oh My….this is easy and yummy….I make something like this with crackers…everyone loves getting this for Christmas and Birthdays…Thank you for posting this…I would have never thought of pretzels…
i think i love you. yummmmmmmmmmmmmmmmmmmmmmmmmmmm
Are you serious? Did I have to read this on the day I was supposed to start losing 10 lbs so I can get into my summer clothes? Do the calories come out when you bake it?
This is one of my families favorite sweets!! So easy to whip up in a hurry and is versatile too, sometimes we put mini m & m’s on top!
Personally I think if you are making this for Mother’s Day you should put heart shaped sprinkles all over the top. Because nothing says sweet like sprinkles 🙂
As always, Jamie, I LOVE your step-by-step photos. And I agree, I’m powerless to resist this stuff. It’s addicting!