Description

Chocolate Pretzel Toffee is a delightful sweet and salty treat featuring a crunchy pretzel base topped with a rich brown sugar toffee layer, melted semi-sweet chocolate, and crunchy roasted peanuts. The recipe combines buttery caramel with the savory crunch of pretzels and nuts, finished with a sprinkle of sea salt for a perfect balance of flavors. It’s easy to prepare and perfect for snacking or gifting.

Ingredients

Scale

Toffee Base

6 tablespoons salted butter, cubed
1 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract

Layer

1 cup salted mini pretzel twists
2 to 3 cups semi-sweet chocolate chips
1/2 cup roasted salted peanuts (optional)
Sea salt, for sprinkling

Instructions

Prepare the pan and pretzels: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and arrange the salted mini pretzels evenly on the bottom to form a flat layer.
Make the toffee sauce: In a medium pot over medium heat, melt together the cubed salted butter, brown sugar, and heavy cream. Bring the mixture to a boil and let it bubble for about 4 minutes, stirring occasionally to prevent burning. Remove from heat and stir in the vanilla extract.
Bake the toffee on pretzels: Pour the hot toffee sauce evenly over the pretzel layer in the pan. Place the pan in the preheated oven and bake for 5 minutes to allow the toffee to set onto the pretzels.
Add chocolate and nuts: Remove the pan from the oven and sprinkle the semi-sweet chocolate chips evenly over the hot toffee layer. Return the pan to the oven for 1 minute to melt the chocolate. After removing, spread the melted chocolate evenly using a spatula.
Top with peanuts and sea salt: Sprinkle roasted salted peanuts evenly over the melted chocolate, followed by a light sprinkling of sea salt to enhance the flavor.
Chill and set: Place the pan in the freezer or refrigerator for about 1 hour, or until the toffee is fully set and firm. Once set, break the toffee into small pieces and serve.

Notes

For a nut-free version, omit the peanuts or substitute with your favorite seeds.
If you prefer a milk or dark chocolate variety, feel free to swap the semi-sweet chips accordingly.
Ensure the toffee mixture bubbles for the full 4 minutes to achieve the proper toffee consistency.
Using parchment paper makes removal and cleanup easier.
Store any leftovers in an airtight container in the refrigerator for up to one week.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate pretzel toffee, toffee recipe, pretzel toffee, chocolate dessert, easy toffee, salted caramel, pretzel dessert