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Pretzel Toffee


Pretzel Toffee

Pretzel Toffee

Photo: Diana Rattray

These pretzel bars are super easy to fix, and they make a fabulous treat for weekends and holidays. Sprinkle the toffee with a little sea salt if you like, and use peanuts or pecans or leave the nuts out.

Heres a photo showing the pretzels and peanuts, ready for the brown sugar mixture.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 3 to 4 ounces of small pretzels
  • 1/4 cup (or more) peanuts, or pecans
  • 1 cup (8 ounces) butter 
  • 1 cup light brown sugar, packed
  • 1 to 1 1/2 cups semisweet chocolate chips
  • sea salt, optional


 Line a 10x15-inch jelly roll pan with foil. Heat the oven to 350° F.

Arrange 3 to 4 ounces of pretzels in a single layer over the bottom of the pan. Sprinkle the peanuts in and around the pretzels.

In a saucepan over medium heat, combine the butter and brown sugar. Cook, stirring, until the butter is melted.  Bring the mixture to a boil. Boil, without stirring, for 3 minutes.

Remove the mixture from the heat and stir in the vanilla. Pour evenly over the pretzel layer. Put the pan in the oven and bake for 19 minutes. 

Remove from the oven and sprinkle with the chocolate chips. I use about 1 cup, but 1 1/2 cups would cover more thoroughly if that's what you would like. 

If you like the salted caramel taste (and I do), sprinkle lightly with flaky sea salt. Fleur de sel is perfect.

Let the mixture cool completely. Break up and store in an airtight container (put wax paper or parchment between layers) for up to 2 weeks.


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