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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…
Jamie I have to tell you I made your Key Lime Poke Cake for my Bunko group as it was my turn for dessert. I said to myself “Do I want to try something on them that I’ve not made first?” And I said ” I trust Jamie”. So we were off !! It was delicious, refreshing and easy. Everyone loved it and wants the recipe. So thanks to you for a new favorite and making me look good. Now this toffee will be something to try.
Now you made me hungry!! Going to make these for a weekend road trip!
This looks so yummy! I have the ingredients, so I will be making them very soon!
We’re having a bake sale May 4th and I wanted to make something different. This is it!!! Thank You
I’m in heaven! Ths is so divine. I am making a note on my December calendar to make this for Christmas people. Much easier, cheaper and more divine than what I usually do. Thanks once again for your priceless site! xoxox 🙂
This looks so yummy!
thank you for this recipe! it sounds wonderful. I am going to use this for our get together a church. it WILL be a hit. If it is ok I would like to a nuts to your recipe. We all are nutty people! thanks again!
OH.MY.GOODNESS.GRACIOUS! What a brilliant idea! I would sooooooo love the sweet and salty together. I also love E-Z…which this sure seems to be too. Amazing! So glad you shared…and so thankful I saw.
Your recipes sound great. Can’t wait to make the toffee.
This did not work at all, turned out horrible, don’t waste your time!