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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…
I made this yesterday. Turned out perfect and delicious. As for the above poster, I really don’t know how you can mess this up. My 3 year old practically made this (other than the stove work). And yes, it’s addictive.
We tried to make this treat and we got it poured on the pan with the pretzels and the chocolate covering it. We then put it in the fridge. We took it out but the toffee part turned out surgary and crystalized. Why did it do that? Are there any tips you can give me to make it better?
I had a similar problem with one of my earlier batches. I made a batch today and cooked the toffee on the stovetop to 255F and it came out great. I have terrible sugar intuition and had avoided candy making until last year when I finally went and got myself a candy thermometer.
It probably didn’t get cooked at a high enough temp or the timing was off…..just guessing. I’m getting ready to make it in a few minutes!!
This recipe is delicious and simple to make!!
I have made this before using a certain Graham Cracker type cereal instead of pretzels. I also sprinkled some chopped nuts on top of the chocolate, as if it wasn’t decadent enough already! I have also used shredded coconut instead of chopped nuts. Yummy!
Everything was fine until the chocolate chips went on. They didnt melt evenly. Could you melt the chocolate first and then pour over and put in the frig immediately?
Nova,
You can melt the chocolate chips before you add them to the bark. When melting chocolate chips I often pop them in the microwave for 30 seconds at a time, stirring after each cooking interval. As for your sugar being grainy, perhaps you didn’t cook it long enough, or have the heat turned up enough. Better luck next time. 🙂
~Jamie
Turn the oven off and pop the whole thing back in the oven for 1 minute after you put the choc chips on. Take it out and gently spread the chocolate.
And my sugar was grainy too 🙁
Thanks for the reply Jamie I will have another go but that was my second attempt, the first one the sugar burnt so I guess the second time I was afraid to leave it too long on high.
I was a little concerned because the butter sugar mixture burned a little in the pan, but I went ahead anyway. I just tasted it and it is wonderful even though it hasn’t cooled completely. I sampled it twice just to make sure!
LookS good