Toffee, salted pretzel & chocolate bark
This Toffee, salted pretzel & chocolate bark is a sweet and salty delight! Perfect for gifting or snacking, it's incredibly easy to make.
Servings: 12 servings
Ingredients
- 230 gm butter (1 cup)
- 200 gm granulated white sugar (1 cup)
- 5 ml vanilla extract (1 teaspoon)
- 2 3/4 cups salted pretzels
- 400 - 420 gm dark chocolate (2 3/4 - 3 cups, 70% cocoa)
Instructions
- Start by lining a baking sheet with parchment paper. This will prevent the bark from sticking and make for easy cleanup later.
- In a medium saucepan, combine the butter and granulated sugar over medium heat. Stir continuously until the mixture comes to a gentle boil. Allow it to boil for about 4-5 minutes without stirring until it takes on a golden caramel color.
- Once the toffee reaches the desired color, remove it from heat and stir in the vanilla extract. Be cautious as the mixture will bubble up slightly.
- Evenly spread the salted pretzels on your prepared baking sheet. Pour the warm toffee mixture over the pretzels, ensuring they are well-coated. Use a spatula to spread it evenly.
- Using a double boiler or microwave, melt the dark chocolate until smooth. If using a microwave, heat in 30-second intervals, stirring in between to avoid burning.
- Once the chocolate is melted, pour it over the toffee and pretzel mixture. Use a spatula to spread it out evenly, covering all the pretzels and toffee.
- Place the baking sheet in the refrigerator for at least 1 hour, or until the chocolate is firm. Once set, remove it from the fridge.
- Once the bark is set, remove it from the parchment paper and break it into irregular pieces. This gives it that rustic, homemade charm!
Equipment
- Medium Saucepan
- Baking Sheet
- Rubber spatula
- Double boiler or microwave-safe bowl
Notes
- Store in an airtight container at room temperature for up to 2 weeks.
- For extra flavor, add a sprinkle of sea salt on top before the chocolate sets.
- Mix in chopped nuts for added crunch or use milk chocolate for a sweeter bark.