This post may contain affiliate links. Please read our disclosure policy.
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…
I followed the directions but it’s all stuck to the foil. I assume I messed up with the sugar/butter cooking. It’s all gooey and am freezing it just to get it hard. What’s the trick to cooking the “sauce”…timing, boiling, stirring, temperature, what?
I made this last year and followed another reader’s suggestion of cooking it to 255 degrees – using a candy thermometer, turned out perfectly!
Samantha,
Thanks for your tip!
Best,
~Jamie
Nancy, did you bake it in oven afterward?
Dec. 18, 2016. I just wanted to let you know that I just made this. I do not have an actual stovetop or an oven. So I used an induction cooktop and a toaster oven. I think overall it worked out just fine. My only problem was the distribution of 8 ounces of pretzel into a question of how many pans it would take in my toaster oven. I had a total of 3 batches that may have had more coffee and some and less than others. And the chocolate chips maybe had more in some and less than others. But I think once it all gets cool and broken up into a batch no one will really notice. This is a wonderful vegetarian treat as well.
We’ve already made two batches of this toffee. It is so good! Thanks for sharing this delicious and simple recipe with us! Merry Christmas, Pascale (www.getfitwithpascale.com)
Perfect. I did read comments and got candy temp and used thermometer at recommended 255-260range and used parchment instead of foil, and cooked rolling boil for 8 minutes, and it was perfect. Making nutfree. Hanover Pretzels are now nutfree and used hersheys dark chips
I found this recipe years ago, and made it for relatives for Christmas. Last week, one of my relatives said that this is all he wants for Christmas. Like I vaguely remember baking this, but everyone remembers eating it, props!
I made this but the parchment paper got stuck so I had to throw it all out, the part I was able to eat was drlicious. Followed directions exactly. Any suggestions?
I’ve been making this for years and have always used heavy aluminum foil – it works perfectly and doesn’t stick. Hope that helps! This toffee is my most requested cookie tray item. 🙂
Should I spray nonstick or use oil or just use the foil? Thanks for the reply.
Thank you for this recipe! I made it today and it came out GREAT! I sprayed the foil with Pam and clean-up was a breeze.