Chocolate Toffee Pretzel Bark

First: this blog is on my nerves. When I open the main page, the categories and search function don’t show up. WHAT A PAIN.  I’m kind of over wordpress but don’t know where else to go.  Anyway, when I come to this blog to search my own archives I usually know exactly what I’m looking for, so in google I’ll type juliecooks sugar cookies.  Or juliecooks french bread. Anyway, I know there’s not many friends and family that read here, but if you do, maybe that will help.

Now, the yum.

via Mel’s Kitchen Cafe

Do you read that blog? It is one of my stand by blogs for recipes. They’re family friendly, usually easier/faster, use normal ingredients, and her archives are nice and easy to search. Anyway. This was the treat we made this week.  It was super easy and super yummy. She calls it “salted chocolate toffee pretzel bark” and if you want, add a sprinkle of sea salt on top of the chocolate when it’s done. I wasn’t in the mood.

It’s super easy: Preheat oven to 375. Take 8 oz (1/2 a one lb bag) small pretzels, broken into little pieces, and put them on a foil lined jelly roll pan. Then in a pot combine 1 cup of brown sugar and 1 cup (2 sticks) of butter. Nice and healthy. Stir until combined and then when the little bubbles show up, let it cook without stirring for 3 minutes. Right away, pour over the pretzels. Don’t worry if every pretzel isn’t covered because it will spread out more in the oven.  Bake for 5 minutes inside the oven. As soon as you take it out, sprinkle 1 cup to 1.5 cups of chocolate chips on top. Let them sit for 2-3 minutes and then use an offset spatula to spread them around and make a nice chocolate layer.  It will harden in awhile if you leave the pan out, we put it in the fridge to harden the chocolate.  When it’s hard, peel off the foil and break into little pieces.

I haven’t done Christmas neighbor gifts for a few years but I might do this in December for the neighborhood. It’s SO good.

Advertisements

One thought on “Chocolate Toffee Pretzel Bark

  1. emily

    You can do this same recipe on top of saltines (gives you a more continuous bottom layer) or graham crackers if you don’t want the salty aspect. Both are YUM.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s