I didn’t get to blogging yesterday since it’s hard to take outfit photos in all of the sleet outside. On top of the feet of snow on the ground, we are getting ice—and we best just stay inside and bake :)
This is the THIRD installment of my super easy toffee recipes! I started with Saltine Toffee, and I fell in love with how simple and rich it was! Last month, we tried Graham Cracker Toffee, which was equally delicious. And since we are a pretzel-loving family, I used pretzels as the base this time, and the salty crunch meshes perfectly with the caramelized sugar and chocolate! You can whip these up in minutes, and they’ll keep you coming back to the fridge for more and more bites :)
1 cup (2 sticks) butter
1 cup brown sugar, packed
2 cups square pretzels (I used 96 pretzels)
2 cups semi-sweet chocolate chips (12 ounce bag)
Preheat oven to 350 degrees.
Line a baking sheet with foil, and spray it with nonstick spray.
Arrange all of your pretzels in a single layer on the baking sheet. (I ended up with twelve rows of eight pretzels.
On the stove, in a medium-sized pan, stir together your butter and brown sugar, and bring them to a boil.
Boil the mixture for 3 minutes, stirring constantly. Remove it from the heat, and carefully pour the liquid evenly over the pretzels. (To be honest, mine probably shouldn’t be as “cracked” as it looks below. You want a smoother look, though mine turned out okay in the end.)
Put your tray in the oven and bake for 5 minutes.
When it comes out, sprinkle the chocolate chips evenly over the pretzels. Wait a few minutes for them to melt (you can even place the tray into the warm oven to speed the process), and then spread the chocolate with a spatula.
When the tray has cooled, put it in the fridge until the chocolate hardens.
Break it into toffee pieces, and indulge!
See you tomorrow for Friday Favorites!