Chocolate-Covered Pretzel Toffee Recipe – a delicious recipe with butter, sugar, light corn syrup, salt, baking soda, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line baking sheet with parchment paper. Set aside. Combine butter, sugar, corn syrup, salt, and two tablespoons water in medium-sized heavy saucepan. Clip candy thermometer to side of saucepan. Cook over medium heat, stirring as little as possible, until thermometer reaches 300u00b0F (hard crack stage), about 10 minutes.
2
Remove saucepan from heat and immediately stir in baking soda and vanilla extract. Stir in crushed pretzels. Quickly pour toffee onto prepared baking sheet, spreading it as thinly and evenly as possible.
3
Let toffee cool slightly until it just begins to harden, about 3 minutes. Sprinkle toffee evenly with chocolate chips. Let it stand until chocolate has melted, about two minutes. Using a spatula, spread chocolate evenly over toffee. Sprinkle chocolate with fleur de sel.
4
Transfer baking sheet to refrigerator until chocolate has hardened, about 1 hour. Break toffee into large shards. Store in airtight container on countertop or in refrigerator for up to three weeks.
682
kcal
Calories
36
g
Fat
89
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, 1 1/4 cups granulated sugar, 1 tablespoon light corn syrup, 1/4 teaspoon salt, and more.
Yes, Chocolate-Covered Pretzel Toffee Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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