Salted Chocolate Pretzel Toffee

Salted Chocolate Toffee Pretzel Bark {Share the Love}

Salted Chocolate Toffee Pretzel Bark

Salted Chocolate Toffee Pretzel Bark.

It was time for a new Adventure in Chocolate.  And it was time to {Share the Love} at work.  We have been slammed (in the very best way).  It was time to deliver a little ‘out of sight’ sweet treat. This afternoon worked out perfectly.

This recipe from Mel’s Kitchen Café is so simple (5 ingredients) with quick results (15 minutes) allowed me to come home at lunch and whip up the magic.

Salted Chocolate Pretzel Toffee

Mini Pretzels, broken up and spread on a shallow sheet pan.  Far out.  Butter and brown sugar happening…in the background, becoming…caramel love.  Do you hear the 70s ‘soul-dude’ voice narrating for me.

Salted Chocolate Pretzel Toffee

Hot caramel love, slowly poured over a bed of pretzel ‘peace’ ssss…

Salted Chocolate Pretzel Toffee

Semi-sweet chips…filling in the grooves.  Mmm Hmm.  Groovy.

Salted Chocolate Toffee Pretzel Bark
Salted Chocolate Pretzel Toffee

Break this into hunks of Salted Chocolate Toffee Pretzel Bark goodness and jump back.  My word.  This dish is outta. sight.

Salted Chocolate Toffee Pretzel Bark

Salted Chocolate Toffee Pretzel Bark

5 from 1 vote
Cook Time 15 minutes
Total Time 15 minutes
Course Dessert


  • About 8 oz. half of a 1-pound bag mini pretzels, broken into smaller pieces.
  • 1 cups 2 sticks butter
  • 1 cup light brown sugar packed
  • 2 cups one 12-ounce bag semisweet chocolate chips
  • Sea salt


  • Preheat oven to 375 degrees. Line 11 x 17 shallow rimmed baking sheet with parchment paper or aluminum foil. Cover bottom of pan with broken pretzel pieces. Set aside.
  • In a medium sauce pan over medium heat, combine the butter and brown sugar. Whisk together until combined. When mixture begins to gently simmer and bubble, let it cook for 3 minutes undisturbed (no stirring). Immediately pour hot caramel over pretzel pieces in a back and forth motion to cover most of the pretzels, a few bare spots are okay.
  • Bake for 5 minutes. Remove the pan from the oven and place on a cooling rack. Sprinkle chocolate chips over hot caramel and allow to sit for 2-3 minutes until they melt. Use an offset or rubber spatula to gently spread the chocolate over the toffee. Lightly sprinkle with sea salt. Allow to cool completely at room temperature then refrigerate if needed to help the chocolate set.


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